Instant vanilla cheesecake with minted melon balls
Chocolate and mint are a delicious pairing, but vanilla and mint are equally amazing, and this gorgeous cheesecake can attest to it.
It's rich and creamy and paired perfectly with some sweet, minted melon balls.
1 ginger cake, sliced thinly
200g full fat cream cheese
200ml full fat crème fraiche
300ml double cream
50g caster sugar
1 tsp vanilla bean paste
100g caster sugar
200g melon balls (made by rotating various sized melon ballers into halved melons)
1 tsp mint, chopped
You will need:
2x 10cm metal rings
Heat the oven to 100C. Place the gingerbread onto a lined baking tray, put into the oven and dry out for four hours.
To make the cheesecake, place the gingerbread into a food processor and blitz to a fine crumb. Place a couple of spoonfuls into each 10cm ring.
Whisk together the cream cheese, crème fraiche, cream, sugar and vanilla paste, then spoon into the moulds. Smooth the top of the mixture, then place the cheesecake into the centre of the plate. Heat the outside of the rings and slide them upwards from the cheesecake.
To make the syrup, heat the sugar and water together until dissolved. Cool, then add the melon balls and mint, spoon all around the cheesecake and serve.