Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Watermelon Cheesecake
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- #56399
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
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 coloring
1 cup heavy cream
1 1/2 cup 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
directions
Using a stand mixer, cream together the sugar and cream cheese until smooth. Mix in watermelon juice, watermelon flavoring and food color; set aside.
Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture. Make crust out of remaining ingredients; press into individual pans or a springform pan. Fill pan cheesecake mixture; freeze 2 hours, then transfer to the refrigerator. Top with watermelon Fresca.
For Watermelon Fresca: Combine ingredients; refrigerate until ready to use.
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nutrition data
614 calories, 45 grams fat, 50 grams carbohydrates, 6 grams protein per serving.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
July 6, 2013
I couldn't find the syrup anywhere locally so I had to order it online. Totally worth it! This is an amazing cheesecake!!!
May 3, 2009
The Watermelon Taste in this cheesecake really sent my taste buds on a journey of epic porportions. i highly recommend this recipe on hot summer afternoons.:)