Today’s recipe takes just a tiny bit more effort than usual, but not too much–I promise! It will be worth it for a fun summer dessert that will impress both your friends and your sister-in-law at your 4th of July bash. This “watermelon” cheesecake has strawberries to help get that perfect pink color and pistachios to lend a hand with the “rind” crust. You can (and should) make it a day ahead so that you don’t have to worry about pulling something together just before you head off to your firework-watching party. Plus, it will have plenty of time to set and firm. For cheesecake lovers, this will be the first dessert finished on the buffet table!
Cool Watermelon Cheesecake
Makes about 12 servings
- 1-1/4 cups (16 ounces) roasted salted pistachios
- 2 cups sweetened flaked coconut
- 1/4 cup granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Leaf Green icing color
- 3 packages (8 ounces each) cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 package (16 ounces) frozen whole strawberries, thawed, pureed and strained (about 1-1/2 cups)
- 1 envelope (1/4 ounce) Knox unflavored gelatin
- No-Taste Red icing color
- 1/2 cup mini chocolate chips, divided
In food processor, pulse pistachios until coarsely ground. Add coconut, sugar, butter and icing color; pulse until well combined. Press into bottom and 3/4 up side of 9-inch springform pan. Refrigerate while making filling.
In large bowl, beat cream cheese, sugar and vanilla until light and creamy. Add heavy cream and beat until combined.
In small saucepan, bring strawberry juice just to boiling, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 3 minutes. Pour into cream cheese mixture. Add icing color and beat until well combined. Beat in 1/3 cup mini chocolate chips. Pour into chilled crust. Sprinkle top with remaining chocolate chips. Refrigerate until set, about 3 hours.
Recipe Adapted from Wilton