Rice Krispies Watermelon cheesecake

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.

INGREDIENTS:

--- RICE KRISPIES CRUST ---

• 50g Rice Krispies

• 20g melted butter

• 90g marshmallows

• green food colouring

--- FILLING ---

• 200g ricotta cheese

• 200g heavy cream*

• 6g gelatine leaf*

--- TOPPINGS ---

• 250g watermelon juice*

• 30g sugar

• 25g cornstarch

• dark chocolate chips

DIRECTIONS:

1. Grease or cover with parchment paper a 18cm springform pan and set aside.

2. In a large saucepan melt the butter over medium heat. Then add the marshmallows and stir until melted.

3. 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)

4. 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.

5. Place the gelatine leaves in a small amount of cold water and let it soak for about 10 minutes.

6. In a bowl whip the heavy cream and set aside.

7. 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.

8. 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.

9. Transfer the cream on the Rice Krispies crust, even with a spatula and place in the fridge to set for at least 4 hours.

10. In a small saucepan add 3/4 of the watermelon juice and sugar. Turn on the heat and bring to a boil.

11. 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 -.-).

12. 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.

13. Enjoy :)

RECIPE NOTES:

• 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.

RECIPE CARD:

If you make it let me know! :)