Cantaloupe Cheesecake
Enjoy the refreshing flavors of this delightful Cantaloupe Cheesecake! This cheesecake combines the light, fruity essence of fresh cantaloupe with a smooth and creamy cheesecake base. It’s the perfect summer dessert, garnished with cantaloupe slices and a touch of mint to add a fresh finish.
Ingredients:
Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
Cheesecake Filling:
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 cup fresh cantaloupe puree (pureed and strained for smoothness)
• Zest of 1 lemon
Garnish (optional):
• Fresh cantaloupe slices
• Mint leaves
• Whipped cream
Directions:
1. Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes until golden and set. Set aside to cool.
2. Make the Cheesecake Filling: Beat softened cream cheese and sugar in a large mixing bowl until smooth and creamy. Add eggs one at a time, beating on low speed until just combined. Stir in vanilla extract, sour cream, and heavy cream. Fold in the fresh cantaloupe puree and lemon zest until the batter is smooth.
3. Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan in a water bath (wrap the bottom of the pan in foil to prevent leaks). Bake for 55-65 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and allow the cheesecake to cool inside the oven for 1 hour. Refrigerate for at least 4 hours or overnight.
4. Garnish and Serve: Once the cheesecake has chilled, top it with fresh cantaloupe slices and mint leaves for a beautiful, summery presentation. Serve with whipped cream for an extra indulgence. Slice and enjoy!
Prep Time: 25 mins | Bake Time: 65 mins | Chill Time: 4 hours | Servings: 12 | Calories: 405 kcal per serving
