Ingredients

Method

For the base:
• 230 g ginger biscuits, crushed
• 1/3 cup butter, melted
For the filling:
• 2 x 250 g tubs plain full-fat cream cheese
• 190 g condensed milk
• 2 limes, zested
For the watermelon jelly:
• 700 g punnet Woolworths crisp watermelon
• 100 g caster sugar
• 2 sachet gelatine powder, plus 2 T warm water for blooming
• fresh watermelon cubes, for serving
• basil or mint, for serving

Method

Ingredients

1. Grease and line a 20 cm springform cake tin.

2. To make the base, place the biscuits in a food processor and blitz until fine, or crush in a bag. Transfer to a bowl and mix in the butter. Press the biscuit mixture into the lined tin. Chill for 15 minutes.

3. To make the filling, beat the cream cheese until smooth and gradually add the condensed milk. Mix until well incorporated.  Fold in the lime zest. Spoon the filling evenly into the cake tin. Chill for 1 hour.

4. To make the jelly, place the watermelon in a bowl and sprinkle with the caster sugar.  Allow to macerate for 5 minutes, then crush and strain off the liquid. Bloom the gelatine powder in the water. Gently heat the watermelon juice and add the bloomed gelatine. Whisk until dissolved, then allow to cool. Pour the jelly mixture over the cheesecake and chill to set for about 30 minutes.

5. Just before serving, gently remove the cheesecake from the tin and top with the fresh watermelon cubes and basil.

Woolworths' watermelon and sweet melon are peeled, sliced and packaged for your convenience. Only the sweetest fruit is picked. Enjoy as a juicy, fresh snack or add to dessert, drinks and bakes. Take your pick of melon and watermelon in 350 g, 250 g and 500 g punnets.

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