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Eddie Matney's Watermelon Cheesecake
with Watermelon Fresca




Watermelon Fresca


  1. Using a stand mixer, cream together the sugar and cream cheese until smooth.
  2. Mix in watermelon juice, watermelon flavoring and food color; set aside.
  3. Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture.
  4. Make crust out of remaining ingredients; press into individual pans or a springform pan.
  5. Fill pan cheesecake mixture; freeze 2 hours, then transfer to the refrigerator.
  6. Top with watermelon Fresca.
  7. Watermelon Fresca: Combine ingredients; refrigerate until ready to use.

Source: Chef Eddie Matney - Eddie Matney's -


Maricopa, Arizona

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