Best 3 Cantaloupe Cheesecake Recipes
Get ready to tantalize your taste buds with a delightful journey into the world of cantaloupe cheesecakes! Cantaloupes' refreshing sweetness and vibrant color, paired with the creamy indulgence of cheesecake, create a symphony of flavors that will leave you craving for more. Whether you're a seasoned baker or a novice in the kitchen, this detailed guide will provide you with everything you need to know to create the perfect cantaloupe cheesecake. From selecting the ripest cantaloupe to mastering the art of a smooth and creamy cheesecake filling, we'll take you through every step with tips, tricks, and variations to ensure your cheesecake turns out spectacular.
Here are our top 3 tried and tested recipes!
CANTALOUPE CHEESECAKE
Interesting variation of cheesecake. I have not tried this one. It is posted for a request. But I'm always looking for new and interesting cheesecake recipes and this certainly fits the bill.
Provided by Steve P.
Categories Cheesecake
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- Measure out 1-cup dry cake mix; set aside.
- In large mixing bowl, stir together remaining cake mix, one egg and oil.
- Mixture will be crumbly.
- Press crust mixture evenly into the bottom and up the sides of a greased 13x9x2 inch pan.
- In same bowl, beat cream cheese, sugar and salt.
- Add 3 eggs and reserved cake mix.
- Beat 1 minute at medium speed.
- At low speed gradually add cantaloupe, milk, lemon juice and vanilla.
- Beat until smooth.
- Pour into crust.
- Bake for 45 to 55 minutes or until center is firm.
- Cool to room temperature.
- Cover and chill at least 1 hour.
- Store in refrigerator.
- Cut into squares to serve.
NO-BAKE MELON CHEESECAKE BARS
Reminiscent of creamy, honeydew-scented Korean ice cream bars, this no-bake cheesecake leans into a fruit flavor that hasn't had enough time in the sun: melon. Here, fresh cantaloupe purées into a smooth, fluffy pulp that sets into cheesecake, thanks to gelatin. Where the thick, salty-sweet base layer of buttery crackers will satisfy the crust lovers out there, the creamy, soft-set filling will change minds about what melon can truly do. Though the final drizzle of honey is optional, its floral taste works beautifully with the cantaloupe.
Provided by Eric Kim
Categories cookies and bars, dessert
Time 6h20m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Prepare the crust: Place the graham crackers in a resealable plastic bag. Close the bag and, using a rolling pin, heavy can or other blunt object, crush the graham crackers into a coarse rubble. To the bag, add the melted butter, sugar and salt, and mix thoroughly.
- Transfer the crumbs to an 8- or 9-inch square baking pan and press into the bottom of the pan with your hands, forming a thick, sturdy base. Place in the freezer to set while you make the filling.
- Make the filling: In a small bowl or measuring cup, stir together 1/4 cup cold tap water and the gelatin. Let sit to bloom. Meanwhile, use a blender to purée the cantaloupe, cream cheese, sugar and salt until smooth.
- Heat the cream in a small saucepan on the stovetop over medium until simmering at the edges or in a small bowl in the microwave until hot to the touch, 45 to 60 seconds on high. Add the bloomed gelatin to the hot cream and stir vigorously until smooth. Transfer the cream to the blender and blend with the cantaloupe until smooth.
- Take the pan out of the freezer and pour the filling over the graham cracker crust. Cover and refrigerate until set, at least 6 hours or up to overnight. Cut into bars and serve, drizzled with honey, if you like.
CANTALOUPE A LA MODE
This special dessert is a refreshing finale to a warm-weather meal. -Nancy Walker, Granite City, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first 5 ingredients; bring to a boil over medium heat. Boil and stir until thickened, about 2 minutes. Add blueberries; cook until heated through. Fill cantaloupe with ice cream; top with sauce. Garnish with mint if desired.
Nutrition Facts : Calories 337 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 74mg sodium, Carbohydrate 67g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.
Tips:
- Choose ripe cantaloupe: A ripe cantaloupe will be fragrant, have a slight give when pressed, and have a deep orange color.
- Chill the cheesecake before serving: This will help the cheesecake to set and make it easier to slice.
- Use a springform pan: This will make it easy to remove the cheesecake from the pan.
- Don't overbeat the cheesecake batter: Overbeating can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving: This will help the cheesecake to set and make it easier to slice.
Conclusion:
Cantaloupe cheesecake is a refreshing and delicious summer dessert. It is easy to make and can be enjoyed by people of all ages. With its creamy texture, sweet cantaloupe flavor, and graham cracker crust, this cheesecake is sure to be a hit at your next party or gathering.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #fruit #american #oven #dinner-party #holiday-event #kid-friendly #cheesecake #cheese #dietary #seasonal #northeastern-united-states #melons #equipment #4-hours-or-less
You'll also love