Ingredients
Method
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Stir until the mixture is well combined and has a sand-like consistency. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until lightly golden. Remove from the oven and let it cool.
Make the Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the sour cream and vanilla extract, mixing until well incorporated.
Prepare the Watermelon Puree: Blend fresh watermelon chunks in a blender until smooth. Strain through a fine-mesh sieve to remove pulp if desired for a smoother texture. Measure out 2 cups of pure watermelon juice for the filling.
Add Watermelon to Filling: In a small bowl, dissolve the gelatin in 1/4 cup of cold water and let it sit for about 5 minutes. Then, gently heat this mixture in the microwave for 10–15 seconds just until melted (do not boil). Gradually stir the melted gelatin into the watermelon puree, followed by the lemon juice.
Combine Everything: Carefully fold the watermelon puree into the cream cheese mixture until fully combined and light in color. Pour this luscious watermelon cheesecake filling onto the cooled graham cracker crust.
Chill: Cover the springform pan with plastic wrap and place it in the refrigerator. Let the cheesecake chill for at least 4 hours or overnight for the best flavor and set.
Serve: Before serving, remove the cheesecake from the springform pan. Garnish with fresh mint leaves for a refreshing touch. Slice with a hot knife (dip in hot water for easier cutting) and enjoy your dreamy summer treat!
Prep Time: 30 minutes | Total Time: 4 hours and 30 minutes (including chilling) | Servings: 12 slices