We love this unusual melon cheesecake recipe proposed by Céline for Melon from Our Regions.
Preheat the oven to 180 °C.
Mix the biscuits with the butter and line the bottom of a cake pan. Bake for 15 minutes.
Coarsely chop the flesh of the melon.
In a large bowl, whisk the cream cheese and mascarpone.
Add the grated zest of the lime, the flesh of the melon, the flour, the cornstarch, and the eggs. Mix well.
To finish, pour the mixture into the mold over the prepared base. Bake again for 50 minutes.
0 servings
4
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