Cheesecake with watermelon - Low calorie recipe

We usually associate watermelon with a refreshing and summery flavour. As a dessert it is eaten on its own, in some cases with a little ice cream on the side. However, this time we use watermelon in a different way; as the main component of one of the most popular desserts.

So, let's get into it. Our aim is to turn the watermelon into a soft gelatin so it can be combined
with a crumbled biscuit base, which is usually found in any classic American cheesecake recipe.
It is not a cake that goes into the oven and it is easy to prepare. Because of its characteristics, the watermelon tart can be kept in the fridge for a few days to intensify its natural flavours and regenerating properties.

For the base you need:
350g of dried biscuits
200g of butter
Gratinated peel of a lemon

For the watermelon cream:
Half a litre of watermelon juice (obtained from approximately 3 slices)
60g of sugar
40g cornstarch
Dark chocolate flakes for decoration

Brisk the biscuits and mix with the melted butter, along with the lemon zest. Pour the compound into a plastic or metal mould with transparent film underneath to create the base - making sure it fits well at every point. Let it sit in the fridge for at least 30 minutes.

For the watermelon cream, take about 3 watermelon slices, remove the seeds and smooth the pulp with a blender. Filter out the juice with a sieve (about half a litre) and pour it into a pot. Add sugar and cornstarch, filtered to avoid lumps. Turn on the fire, stir the mixture and continue cooking for another 2 minutes.

Take out the base from the fridge, lift up the and turn it over a plate, making sure it does not break or crumble excessively. Pour the mixture over the biscuit base, smooth out the edges with a rubber spatula and let it rest in the fridge for at least 4 hours, so it stays firm.

Serve with ice cream, berries or custard on the side.