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Eddie Matney's Watermelon Cheesecake
with Watermelon Fresca




  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons watermelon juice
  • 2 tablespoons 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

Watermelon Fresca

  • 2 cups watermelon, diced
  • 1 tablespoon mint, chopped
  • 3 tablespoons lime juice
  • 1 teaspoon watermelon flavoring
  • 1 tablespoon sugar


  1. Cheesecake: 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 -

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