INGREDIENTS:
CHEESECAKE BASE:
- 100g biscuits
- 7g cocoa powder
- 40g butter
MELON CREAM:
- 270g spreadable cheese
- 100g sugar
- 270g fresh cream
- 7g gelatin in sheets
- 35g cold water
- 190g melon pulp
- MINT JELLY:
- 50g water
- 50g mint syrup
- 4g gelatin in sheets
- 20g cold water
DECORATION:
- Melon
- Mint
INSTRUCTIONS:
Step 1: Base: blend the biscuits and mix them with cocoa and melted butter. Mash the mixture into the mold and refrigerate for 30 minutes.
Step 2: Melon cream: soak the gelatin. Mix the cream cheese with sugar, melon pulp, whipped cream and jelly.
Step 3: Divide the cream into two portions and pour one of the two on the base. Put in the freezer.
Step 4: Mint jelly: soak the jelly. Mix the water with the mint syrup. Add the melted gelatin and pour the mixture over the first layer of melon cream.
Step 5: Put in the freezer for 30 minutes then cover with the remaining amount of cream.
Step 6: Leave in the freezer for 5/6 hours