Experience the irresistible delight of this one-of-a-kind No Bake Melon Cheesecake Tart!
Indulge in the creaminess of ricotta perfectly complemented by the honey flavor of melon.
And all of these are encased within a heavenly buttery shortbread crust.
My easy-to-follow recipe will guide you through the process effortlessly, ensuring a flawless result every time.
Prepare to be amazed by the combination of juicy melon and citrus flavors in this incredible dessert.
Share this culinary masterpiece with your loved ones and savor the joy it brings!
The sweetness and deliciousness of summer melon are simply unparalleled.
It’s no wonder that this aromatic fruit makes a perfect addition to pies.
In this recipe, melon slices are soaked in a delightful mixture of sugar syrup and orange juice.
This way it creates a harmonious blend with the ricotta filling and the rich taste of orange zest.
This dessert is guaranteed to lift your spirits and leave you craving for more!
You’ll be enchanted by this amazing No Bake Melon Cheesecake Tart!
This tasty tart has a delicate ricotta filling with citrus notes, encased in a heavenly shortbread crust.
Sweet melon slices are generously drizzled with a orange syrup.
To add a touch of elegance, I adorn this masterpiece with curls of orange zest.
This magical delicacy will surely make you and your family a little bit happier!
Not sure what to do with that melon sitting in your kitchen?
Look no further than this amazing and insanely delicious No Bake Melon Cheesecake Tart! This delightful cake is like a little burst of sunshine that is sure to bring joy to your loved ones.
Infuse your home with warmth and happiness by indulging in this delicious tart.
And for the ultimate experience, pair it with a steaming cup of hot tea.
Trust me, it doesn’t get any better than this!
No Bake Melon Cheesecake Tart – VIDEO RECIPE
how to cook No Bake Melon Cheesecake Tart?
To make a delicious basic shortbread dough, follow this recipe carefully. Once the dough is ready, bake it in a 24cm round tart tin with a removable bottom following these instructions. Allow it to cool completely.
TIPS: Swap out the basic shortbread dough for a delicious alternative. Try using shortbread dough made with yogurt (no eggs needed!), or experiment with nutty or corn flour-based options.
Next, grab a saucepan and pour in some water. Add sugar to the saucepan and place it on the fire, bringing it to a boil.
Once it’s boiling, pour in some orange juice and let it boil for 1-2 minutes.
TIPS: Any clarified juice, such as apple juice without pulp, can be used as a replacement for orange juice.
While the syrup is simmering, peel a melon and slice it thinly.
Take a large bowl and place the melon slices inside. Pour the syrup over the melon, making sure it’s fully covered. Cover the bowl and let it soak for 2-3 hours.
After the soaking time, drain the melon in a colander. Make sure to collect the drained liquid in a saucepan.
Put the saucepan with the liquid on the fire and let it simmer until it thickens into a syrup.
In a separate large bowl, combine ricotta and yogurt. Give it a good stir to mix everything together.
TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!
To make the ricotta mixture extra delicious, add some sugar and vanilla sugar. Then, grab your trusty immersion blender and give it a good grind until it becomes nice and creamy.
TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!
Next, it’s time to add some zest to the mix! Toss in some orange zest to the ricotta and yogurt mixture. Don’t forget to dissolve the gelatin according to the package instructions and mix it all together. Pop the finished ricotta filling into the fridge for a quick 20-minute chill.
TIPS: Looking for tips on how to dissolve gelatin at home? Here’s a simple method to get it done. Start by taking half a tablespoon (5g) of gelatin powder and placing it in a small bowl. Then, pour a quarter cup (63g) of boiled cold water into the bowl and give it a good stir. Let it sit for about 10-15 minutes, allowing the gelatin granules to swell and increase in size.
Next, it’s time to heat things up! Place the bowl on the fire and make sure to keep stirring constantly. Be careful not to let it boil though, as that’s not what we want. If needed, you can add half a cup (125g) of cold water to the mixture.
By following these steps, you’ll be able to dissolve gelatin like a pro right in the comfort of your own home. So go ahead and give it a try!
Once the ricotta filling has cooled down, it’s time to assemble our masterpiece. Spread it evenly onto a buttery shortbread crust and smooth out the top with a spatula. Now, be patient and let it set in the fridge for a good 4 hours.
Now comes the fun part – decorating! Take some prepared melon slices and artfully arrange them on top of the ricotta filling.
To make it even more mouthwatering, pour some thick syrup over the melon slices and garnish with strips of orange zest.
TIPS: To zest an orange, you have a few options. You can use a vegetable peeler, a special zester, or a small sharp knife.
When everything is looking picture-perfect, it’s time to dig in! Cut No Bake Melon Cheesecake Tart into equal pieces and serve it up with a steaming cup of tea. Bon appétit!
No Bake Melon Cheesecake Tart
for the crust
- Basic shortbread dough – 1 portion (500 g)
for the filling
- Ricotta – 4/5 packs (200 g)
- Greek yogurt – 1/3 cup (83 g)
- Vanilla sugar – 1 pack (10 g)
- Sugar – 1/4 cup (50 g)
- Gelatin – 1/2 tbsp. (5 g)
- Water – 1/4 cup (63 g)
- Orange zest – 1 tsp. (4 g)
for the melon
- Sugar – 1/2 cup (100 g)
- Melon – 1/4 pcs. (600 g)
- Orange juice – 1 cup (250 g)
- Water – 1/2 cup (125 g)
- Orange zest, thin strips
- Make basic shortcrust dough according to this recipe. Bake the chilled dough into a crust according to this recipe in a 24 cm tart tin. Let cool completely.
- Pour water into a saucepan, add sugar, put on fire, bring to a boil. Add orange juice into the saucepan and boil for 1-2 minutes.
- Peel the melon and cut into thin slices. Place the melon slices in a large bowl and pour over the resulting syrup. Cover and leave to soak for 2-3 hours.
- Drain the melon in a colander and collect the drained liquid in a saucepan. Place the saucepan with the liquid on the fire and simmer until you get a thick syrup.
- Place ricotta in a large bowl, add yogurt, stir. Add sugar and vanilla sugar to the ricotta mixture. Grind with an immersion blender until creamy.
- Add orange zest to the ricotta and yogurt mixture. Then, add gelatin, dissolved according to the recommendations on the package, mix. Place the finished ricotta filling in the refrigerator for 20 minutes.
- Place the cooled ricotta mixture onto the shortbread crust. Level the top with a spatula. Place in the refrigerator for 4 hours until the filling is completely set.
- Fan out slices of prepared melon on top of the ricotta filling. Pour the melon slices with thick syrup.
- Decorate the finished tart with strips of orange zest.