January 20, 2020
  • 6:53 pm PALEO BREAKFAST RECIPES: easy healthy breakfast ideas
  • 6:53 pm Vietnamese Countryside Tour & Vietnamese Meal at Tra Que Herb Village Water Wheel Hoi An, Vietnam
  • 6:53 pm Dieta Cetogénica ¿Cómo se hace? (¡GUÍA FÁCIL 2020!)
  • 5:53 pm What ‘This Is Us’ Star Chrissy Metz Misses Most About The South | Southern Living
  • 5:53 pm The First Lady Unveils Childhood Obesity Task Force Action Plan
Amazing “Watermelon” Cheesecake – 5000 subscriber celebration | Keto Dessert


welcome to Keto meals and recipes dot com,
I’m making this amazing watermelon looking cheesecake to celebrate and to
thank everyone who has subscribed and helped me reach the 5000 subscriber
milestone, I got the inspirational idea from Ann Reardon and her channel how to
make that, a link to the original recipe will be posted in the description below,
in making this cheesecake I used several of my previously posted recipes so you
might be familiar with them already let’s get creative and make this amazing
Keto watermelon looking cheesecake the macronutrient ratio for each slice is
7.2 to 1, with 6.4 grams of total carbs, 2.3 grams of dietary fiber,
resulting in 4.1 grams of net carbs per slice first step is to make a full batch
of my keto sugar cookies, I will provide a link in the description below, after
making the full batch of my keto sugar cookie dough as per my recipe, roll the
cookie dough between two pieces of parchment paper, roll the cookie dough to
about a 1/4 inch thickness and place in the preheated oven and bake according to
my description, it’s really important that you please follow the directions
for how to make the sugar cook because these cookies are the basis for the
crust for the watermelon cheesecake when the cookie sheet is done flip and place
top down onto your cooling rack peel the parchment paper off and let cool
completely until the cookie has dried out this should take about 4 hours or if
you have time do it the night before and let it rest on the counter overnight, now
it’s time to make the cookie crumbs break the cookie sheet into small chunks
and place it into a food processor if you don’t have one use a ziplock baggie
and put the cookie chunks in there and then using either a mallet or a rolling
pin crush the cookies into crumbs weigh out two batches of 200 grams or 7
ounces of cookie crumbs, and place into two separate bowls, the next thing I’m
going to do is to color the crumbs red begin by melting one of your batches of
butter and to add the red gel food coloring to the melted butter, stir well
until the color combines well with the butter, pour the red
butter into one of the bowls with the crumbs and stir until the crumbs are
uniformly bright red, if you notice that their crumbs are not red enough and
appear a bit too light add a bit more gel color to the crumbs and mix well, as
you’re mixing make sure that you break up any large chunks of cookie crumbs, to
make the green cookie crumbs just repeat the same steps you just did to make the
red crumbs, but remember to use your green gel and not make a second batch of
breadcrumbs which I almost did, I also lined my 8-inch springform pan with
parchment paper and I distributed the crumbs evenly over the bottom of the
springform pan, using the back of a small measuring cup or the back of a spoon,
firmly press down on the crumbs especially along the outer edge, use a
sharp pointy knife and cut about one centimeter or one quarter inch away from
the perimeter, and then remove this red crumb border, set these extra crumbs
aside because you’ll be using them later next use your green crumbs, fill in the
section where you removed your red crumbs and press the green crumbs firmly
into place, now taking small handfuls of green crumbs press them together and
place them along the inside wall of the springform pan, now work all the way
around. As you’re placing the green crumbs make sure the side wall you’re
creating is the same thickness all the way around, using your measuring cup or
back of a spoon press firmly to compress and set the green crumbs, now use a
butter knife press down on the top to even out the surface, also be aware that
you should be making the green cookie crumb height the same all the way around
now get your leftover red cookie crumbs sprinkle them on the bottom and press
firmly, the next step is to make the strawberry puree and jelly, using my
Cooke – raspberry jelly recipe which will also be posted in the description
below I passed the strawberry puree through a
fine sieve, this is because I want to make a clear jelly and this will happen
by removing the pulp, divide the puree into two equal parts and after dividing
the cooked strawberry puree take one of the packets of gelatin and in a small
bowl at the water and the gelatin powder stir
dissolved the gelatin and let it bloom spoon the gelatin into one of the two
bowls of your warm strawberry puree and mix well and then set that aside, now to
make the no bake cheesecake, we have to prepare a second set of gelatin so in a
second small bowl add the water and gelatin stir to dissolve the gelatin and
set the gelatin mixture aside to bloom it usually takes about 10 minutes, in the
meanwhile in a small bowl add the heavy whipping cream and whip until you reach
the light stiffness stage and then set that aside for a moment, to a second
larger bowl or your stand mixer bowl add the room-temperature softened cream
cheese, whip a bit, add the confectionery sweetener, the almond milk, and then whip
using your paddle attachment until the mixture is very creamy and all the
ingredients are well combined, add the whipping cream to the cream cheese
mixture and fold or beat at low speeds to combine, remelt the gelatin and then
pour it in quickly into the cream cheese mixture as you’re whipping at medium
high speed you don’t want to give the gelatin time to clump up in the cheese,
now we’re going to place a smaller 6-inch diameter
springform pan or bowl right in the center of your prepared crust, and I
filled the piping bag with white cheesecake mixture, and then I piped it
between the green crust and the pan rim fill this white layer right up to the
top of the green rim but don’t go over the green rim, now place this into the
refrigerator to allow the white cheesecake to set well when it’s set to
remove the inside Bowl I ran a spatula along the Cheesecake side of the rim and
then I carefully removed the inside pan and I also used my spatula to scrape off
any extra cheesecake that was on the rim and added it to the white rim, now to
make the center part of the cheesecake first I took the rest of my cheesecake
mixture and added the strawberry puree which I did not add the gelatin to, stir
this into the white cheesecake and as you’ll see you need to add a little bit
of red food color so that your cheesecake mixture will be pretty close
to the red of the cookie crumbs, and a nice bright red like a watermelon, then
pour the red cheesecake over the red crumbs but
bring it all the way to the top leave about one centimeter or one quarter inch
below the white cheesecake rim, place the cake back into the refrigerator until
the red section is set, this may take several hours or if you have time leave
it overnight, now for the final steps reheat the strawberry jelly you prepared
earlier and melt it so that it will be much easier to pour as a liquid, add a
little bit more red food color to this red jelly and once the jelly is at about
body temperature you can pour the liquid strawberry jelly using the back of a
spoon over the top of the red section so that it’s the same height as the white
outer rim of the Cheesecake, and again place the cheesecake back in the
refrigerator so the jelly can set, in the meanwhile we can make the seeds melt a
couple squares of 90% Lindt chocolate or baker’s chocolate and place into a
piping bag or small baggie, cut a very small hole at the tip of your piping bag,
and working on top of a piece of parchment paper and squeeze out small
dots of chocolate onto the parchment paper leave the tip of your bag touching
the inside of the chocolate and drag the leave the tip of your bag touching
the inside of the chocolate and drag the tip to form a seed shape, when you’re
making the seeds try to make them all the same size and not too big, then place
the chocolate seeds into the freezer to set this should only take a few minutes,
when your strawberry jelly has set and is nice and firm, you can get the
chocolate seeds out of the freezer as well place your springform pan on top of
the glass and loosen the spring carefully and then gently slide the size
of the pan down, and lift your cheesecake and place it on a serving platter, and
pull the parchment so that it will slide off the rim and onto your serving
platter, it’s too difficult to try to remove the parchment paper so I just
carefully trim it away, and now it’s time to place the seeds on top of the red
jelly, you can place the seeds in any fashion you like, in Anne’s video she
places the seeds into nice neat rows which looks extremely pretty, this is one
way of arranging the seeds however I used a cross-sectional photo of a
watermelon to help me arrange the seeds in a more realistic pattern,
this is an amazing looking dessert and you will get a lot of positive feedback
on just how beautiful it is, you may be thinking this may seem like a lot of
work and in some ways it is, the reason is because we can’t just go to store and
buy sugar cookies or digestive cookies to use to make the crumbs and we can’t
just buy premade jell-o so the extra work is making these components, but this
is such a beautiful happy summer time or actually any time special dessert that
once you make it you’ll be really proud of what you have created, I hope that you
will give this recipe a try it seems a bit complicated but just follow the
steps and enjoy the results, and one last bit of decoration for this recipe was to
use a small paintbrush dipped into my green jelly food coloring,
I drew slightly uneven stripes all the way around as I’m showing here, when I
first showed the finished cake to my family they didn’t want me to cut it
because it was so beautiful and I took that as a great compliment, when you make
your cuts the inside looks just as beautiful Enjoy. I hope you visit my
channel again very soon, as always the link for the printable recipe is posted
in the description below

Randall Smitham

RELATED ARTICLES

9 COMMENTS

  1. Ginger's Keto In The UK Posted on August 14, 2018 at 8:16 pm

    you absolutely deserve this goal and more, you have a true talent for ketofying food in delicious ways, to this day you're one of those I look up to and always will 💗

    Reply
  2. Nani Lu Posted on August 14, 2018 at 8:23 pm

    Congratulations!

    Reply
  3. Cheryl Sirois Posted on August 14, 2018 at 9:11 pm

    Looks amazing, and congratulations!

    Reply
  4. Liz O'Connor Posted on August 14, 2018 at 9:27 pm

    C'est une Trompe L'oiel dessert! You have the creativity of a pastry chef! Wish I was there for the first slice. Stunningly beautiful!

    Reply
  5. Vickie Cook Posted on August 15, 2018 at 11:32 am

    Wonderful and beautiful results!

    Reply
  6. Geliduss Posted on August 15, 2018 at 2:16 pm

    Congratulations on 5k subscribers!

    Reply
  7. Java Junkie Posted on August 17, 2018 at 2:33 pm

    WOW, wow, WOW! You are certainly artistic! If I make a cheesecake and it looks like cheesecake, I put a ✅ in the “Win” column.

    Reply
  8. DGW1 Posted on August 21, 2018 at 10:55 pm

    I saw this one the other day. Wow ot looks great!

    Reply
LEAVE A COMMENT