Mad's Wacky Watermelon Cheesecake
- Crusty madness:
- 1 C. pecans
- 1/2 C. graham cracker crumbs
- 1/2 C. ginger snaps
- 1/2 stick (1/4 C.) unsalted butter, melted
- Inner madness:
- 4 8 oz. pkg. cream cheese, softened
- 1/2 C. plus 2 Tbs. sugar
- 4 whole large eggs
- 2 large egg yolks
- 2 Tbs. all-purpose flour
- 2 tsp. watermelon syrup
- 8 oz. white chocolate (grated)
- 1 C. chopped watermelon (water extracted on kitchen towel)
- 1 C. fresh raspberries
To make the crusty madness, place first three ingredients in food processor. Process until fine and add butter, blending until all combined. Press into the bottom of a 10-inch spring form pan. Preheat oven to 350 degrees.
To make the filling beat the cream cheese in a mixer until light and fluffy. Add sugar. Add one egg at a time, then add yolks, while operating mixer on low speed and scraping bowl after each one is added. Add the flour and watermelon syrup until combined and looking darling. Then add grated chocolate.
Place the raspberries and chopped watermelon over the crust and then pour the cheesecake mixture over the watermelon and raspberries. Bake in the middle of oven, 45-55 minutes. You can place a pan of water in the bottom of the oven to prevent the cake from cracking. Remember the cake is still cooking when it comes out of the oven. Let it cool for several hours, then refrigerate for a couple hours.
Jon "The Mad Chef" Ashton for the National Watermelon Promotion Board