Friday, July 13, 2012
When you hold a slice of watermelon in your hand, you’re holding a piece of summer. Watermelon relates with summer, like snow relates with winter. You gotta have it.
There’s watermelon eating contests, where I’m still trying to figure out what they do with the seeds. One of these days, I will be walking around the county fair, and I’ll see a kid who has just competed in such a contest. When I see him, I plan to ask him after he is done spitting out the seeds like a machine gun.
A lot of people don’t realize, just as to what all can be made from that big huge piece of fruit. But I thought I would share with you an idea I had.
If you like this recipe and would like to know more about the kinds of cheesecakes I make. Then you will need to buy my two cookbooks that are dedicated to this delightful dessert.
You can go to these following sites:
“The Sinful World Of Cheesecakes”.
1 c. pecans
½ c graham cracker crumbs
½ c. ginger snap cookies
½ stick unsalted butter, melted
32 oz. cream cheese, softened
½ c. plus 2 tbsp. sugar
4 whole large eggs
2 large egg yolks
2 tbsp. all-purpose flour
1 tbsp. cornstarch
1 tsp. watermelon flavoring
8 oz. white chocolate, grated
1 c. chopped watermelon (water extracted on kitchen towel)
1 c. fresh strawberries, cut into quarters
1 c. sugar
3 tbsp. cornstarch
1 ½ c. water
3 oz. box watermelon gelatin
Preheat oven to 350.
To make crust: Place pecans, graham cracker crumbs and ginger snaps into food processor; pulse until fine, add butter, stir to combine. Press into bottom of 10-inch springform pan. Set aside.
To make filling: Beat
cream cheese with mixer until fluffy. Add sugar; scrape sides of bowl. Add eggs one at a time, scraping bowl, then add yolks. Add flour, cornstarch and watermelon flavoring, and mix well.
Add grated chocolate.
Place watermelon pieces and strawberries on top of crust; pour cheesecake filling on top. Bake 45 to 55 minutes. (I place a pan of water in the bottom of the oven to prevent cracks in the top).
Cool several hours. Refrigerate a few hours or overnight.
To make topping: In medium saucepan, mix sugar, cornstarch and water; cook over medium heat until thick and clear. Add watermelon gelatin; stir to dissolve.
Cool before placing on top of cheesecake.
Top with whipped cream, decorations and edible glitter.