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  • Welcome to How To Cook That, I'm Ann Reardon and today we are making this beautiful summery

  • watermelon cheesecake dessert ... even though it is not summer here in Australia.

  • But I have some exciting news, the T-Shirts have arrived! This one is a limited edition

  • 'Make It A Great Week' silver foil design and there are other designs in the store that

  • you can go and check out but this one is only available for the next 10 days only. So make

  • sure you check on the link below and go get one of these as well.

  • Now to make this dessert what we need to do first is to make the base. So we are going

  • to need some biscuits and some margarine and a little bit of green gel food colouring.

  • Take you biscuits and using a rolling pin crush them into fine crumbs. I'll put all

  • the recipe quantities on the howtocookthat.net website and I'll link to that below for you.

  • If you have a food processor you can use that for this instead if you like.

  • Then take the margarine and melt it in the microwave or on the stovetop then pour in

  • the biscuit crumbs and give that a quick stir, then add in the food colouring. And we want

  • to stir that really well to incorporate the green colour all the way through and squash

  • any big bits of biscuit chunks. Then repeat that process, this time using

  • red food colouring to make red crumbs. Pour the red into a loose based cake tin or

  • pie dish and use the back of a spoon to squash it flat all around the base there.

  • Now we need to make a bit of room for the green rind of the watermelon so run your knife

  • around the edge to loosen a line of red and take it out.

  • Then take a small handful of green and squeeze it together to make it clump together, and

  • then squash that onto the side of the tin.

  • Continue to do that the whole way around the tin and then use your spoon again to flatten

  • and smooth it around.

  • And then to make the top level just again use the back of your spoon to push it down

  • so it looks like an even watermelon rind.

  • For the white part we need cream cheese, it should be the block cream cheese, sugar, milk,

  • water, gelatin and cream. Tip the gelatin into the water and stir it

  • up and then leave that to absorb the water.

  • Whip the cream to make soft peaks and then you want to set that to one side.

  • Now we are going to beat the cream cheese with electric mixers until it is smooth, and

  • then add in the sugar.

  • All these ingredients should be at room temperature so that when we add the gelatine in a minute

  • it doesn't instantly set, we need time to be able to pour it in. Add in the milk...

  • and then heat the gelatin in the microwave until it is melted. And pour that into the

  • cream cheese mixture and beat it quickly. Add the whipped cream to the mixture and fold

  • it through gently, this is just adding some air to the mixture so it's a little bit fluffy.

  • Add about a cup of that mixture into a bowl and add some red gel food colouring to it

  • and mix it through. And then spread that out on the base, and

  • this is going to seal the biscuit crumbs so they don't become soft when we add the filling

  • later on. Now turn a bowl upside down in the centre

  • and pipe your cheesecake mixture around the edge. Now if you use a bigger bowl you'll

  • have less white - which is more like on a real watermelon, but I wanted more cheesecake

  • in mine so I've got a bit of a smaller bowl and I'll make the white a bit thicker. Then

  • you want to place that in the fridge to set.

  • For the filling you need some yummy fresh watermelon, a packet of strawberry jelly or

  • jello and some water.

  • Tip the jelly crystals into the water and stir it well and this is just cold water it's

  • not heated up yet. Then place the watermelon into a blender and

  • blitz it to make juice. Tip that through a fine sieve to get rid of

  • any little seeds, I think we've got a couple accidentally in there, and the coarse bits

  • of pulp because we want our jelly to end up smooth and clear.

  • Heat the jelly mixture until the sugar and the gelatine are melted , you don't want any

  • sugar crystals left you want it nice and smooth in your mouth.

  • Then pour that into the watermelon juice and mix it up. This really has a great fresh watermelon

  • flavour to this jelly. Now that the cheesecake mixture is set, run

  • a knife around the edge of the bowl, and then wiggle it to loosen it and then carefully

  • lift it up, I'll just use a fork to get that up and out of the centre of the dessert.

  • And then use your knife to spread the cheesecake mixture over any gaps just to seal that so

  • we don't get the jelly going through. Then pour the watermelon jelly into the middle

  • just until it's at the same level as the cheesecake. And then use the back of a spoon to pop any

  • bubbles and then you want to put that in the fridge to set.

  • For the watermelon seeds or pips place some chocolate into a bowl and melt it in the microwave.

  • And then pour that into a piping bag and cut off just the very tip, if you don't have a

  • piping bag. When you are melting chocolate in the microwave

  • just do 30 second stir, 20 second stir and then bursts of 10 seconds until it's completely

  • melted. We don't need to temper it for these pips.

  • Cut off just the very tip of the piping bag and if you don't have a piping bag you can

  • use just a plastic bag for this.

  • Pipe a dot then drag it slightly to one side to make the shape of the pips. So just make

  • a dot and drag it to one side. Then give the paper a little shake to smooth off the top.

  • And let them set in the fridge.

  • To get the dessert out of the tin place a glass underneath and push down so the sides

  • just slide off the tin. Remove the base and place it onto a cutting board. And then pull

  • out the paper out from underneath, because we don't want to eat that.

  • Take some green food colouring and paint some crooked lines up around the edge of the cheesecake

  • so that it looks like watermelon skin does. It's not all the one colour, it changes as

  • it goes around.

  • Then using tweezers carefully add the chocolate watermelon pips into place in two rows around

  • the outside.

  • Then cut that into wedges and serve it cold.

  • Share this video with someone who likes watermelon, don't forget to grab yourself a T-Shirt I'll

  • put the link for that below.

  • Subscribe to HowToCookThat for more cakes chocolate and desserts,

  • Click here for the recipe, here for my YouTube channel

  • and here for last week's Candy cake & iPad giveaway.

  • And Ann Fan of the week goes to Danee Kaplan who wrote such a beautiful comment a couple

  • of weeks ago, it really encouraged me so thanks for that Danee.

  • Make it a great week and I'll see you Friday.

  • (Wait for the Bloopers...)

  • Welcome to ... oh airplane! There's a kookaburra, I wish he'd laugh for

  • you, I don't think he's going to today. ... I'll put a link to that below ... wow,

  • more birds, that's a Cockatoo not a Pterodactyl! Welcome to How To ... what was that? I hope

  • that was water and not bird poo!

Welcome to How To Cook That, I'm Ann Reardon and today we are making this beautiful summery

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