Serena Di Sabatino Di Diodoro
Rice Krispies Watermelon cheesecake
Updated: Apr 13, 2021
My staycation is literally bearing fruit!!!
This is my new creation: Rice Krispies watermelon cheesecake!
I had to make it twice to perfect it but I'm very proud of this last result.
It's fresh, fruity, summery, colourful and sweet. What's not to love? :)
If you want to give it a try follow the recipe below and read all the notes because I'm revealing all the tricks to make it delicious and beautiful.
--- RICE KRISPIES CRUST ---
50g Rice Krispies
20g melted butter
green food colouring
--- FILLING ---
200g ricotta cheese
200g heavy cream*
6g gelatine leaf*
--- TOPPINGS ---
250g watermelon juice*
dark chocolate chips
Grease or cover with parchment paper a 18cm springform pan and set aside.
In a large saucepan melt the butter over medium heat. Then add the marshmallows and stir until melted.
Add Rice Krispies cereal and a few drops of green colouring and stir to coat (ACT QUICKLY because it's gonna be a sticky mess!!! ahahah)
While the crispy rice cereal mix is still warm transfer the mixture inside the prepared pan and using a greased cup or glass, press down into the cereal to create the crust base; then press the edges against the springform pan to create walls. Set aside.
Place the gelatine leaves in a small amount of cold water and let it soak for about 10 minutes.
In a bowl whip the heavy cream and set aside.
Let the ricotta cheese drain from its liquid, then pour it in a bowl and make it creamy with a hand whisk. Then very carefully incorporate the whipped cream with a spoon trying not to remove the air from the mixture.
Heat up a few spoons of this cream on the stove and dissolve the gelatine (after squeezing out its water) in it. Allow to cool to room temperature mixing it with a few spoons of the ricotta cream; then pour it inside the prepared filling and mix.
Transfer the cream on the Rice Krispies crust, even with a spatula and place in the fridge to set for at least 4 hours.
In a small saucepan add 3/4 of the watermelon juice and sugar. Turn on the heat and bring to a boil.
Meanwhile add cornstarch into the remaining juice and mix to dissolve. Add it to the saucepan and stir with a hand whisk until the mixture begins to thicken (be patient because it might take a while.. 5 or 10 minutes. DO NOT ADD MORE CORNSTARCH at this point. I did it and I had to start over. You will end up with cornstarch lumps everywhere -.-).
Let the watermelon jelly cool at room temperature, then transfer over the cream. Garnish with chocolate chips and let it rest in the fridge for at least 4 hours or overnight before serving.
My heavy cream was already sweetened so I did not add any sugar to the filling. However I ended up with a bit sugary cheesecake. So I suggest not to add any sugar to the filling since the marshmallow crust and the watermelon jelly are already very sweet. Everything will be more balanced. Trust me.
Do not add too much gelatine or your cheesecake will be too jelly and you will taste it. The heavy cream is already a thickener so you won't need more than 3 leaves.
Put the watermelon (without its seeds!) in a food processor or a mixer and just pulse to get the juice. You might want to filter it if it's too lumpy. Then weight it.
If you make it let me know! :)