Watermelon On Cheesecake With Watermelon Fresca
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 color
1 cup heavy cream
1 1/2 cups 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
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.
Watermelon Fresca
Combine ingredients; refrigerate until ready to use.
source is Peabody
God Bless, Marla
[Non-text portions of this message have been removed]
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