Eddie Matney's-style Watermelon Cheesecake with Watermelon Fresca
Ingredients:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 Tbsp watermelon juice
- 2 Tbsp Torani watermelon syrup or 1 tablespoon watermelon extract
- 1 drop red food color
- 1 cup heavy cream
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup butter, melted
Preparation:
Using a stand mixer, cream together the sugar and cream cheese until smooth. Mix in watermelon juice, watermelon flavoring and food color; set aside.
Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture. Make crust out of remaining ingredients; press into individual pans or a springform pan. Fill pan cheesecake mixture; freeze 2 hours, then transfer to the refrigerator. Top with watermelon Fresca.
Watermelon Fresca Ingredients:
- 2 cups watermelon, diced
- 1 Tbsp mint, chopped
- 3 Tbsp lime juice
- 1 tsp watermelon flavoring
- 1 Tbsp sugar
