No-Bake Melon Cheesecake

Method

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1. Crush the biscuits and mix them with the melted butter.
2. Press the mixture into the bottom of a 20 cm springform pan lined with baking paper and chill in the refrigerator.
3. Cook the diced melon with the sugar and water for about 5 minutes.
4. Blend the cooked melon until smooth and let it cool until lukewarm.
5. Whip the heavy cream, then add the powdered sugar and cream cheese until smooth.
6. Soak 12 g of gelatin for 10 minutes, squeeze it well, dissolve it in the warm cream and mix it into the filling.
7. Pour the filling over the biscuit base, level the surface and refrigerate.
8. Soak 6 g of gelatin in cold water for 10 minutes, squeeze it well, dissolve it in about 25 ml boiling water and stir it into the lukewarm melon purée.
9. Pour the melon jelly over the cheesecake and spread evenly.
10. Chill the cheesecake for at least 6 hours.
11. Remove from the pan and decorate with fresh fruit salad and mint leaves just before serving.

Buon appetito!

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