Eddie Matney's Watermelon Cheesecake
with Watermelon Fresca

Ingredients

Cheesecake

• 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

Instructions

Cheesecake

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.

Watermelon Fresca

1. Combine ingredients; refrigerate until ready to use.

Attribution

Chef Eddie Matney - Eddie Matney's - azfamily.com