Cantaloupe Cheesecake Recipes

NO-BAKE MELON CHEESECAKE BARS

Steps:

• Prepare the crust: Place the graham crackers in a resealable plastic bag. Close the bag and, using a rolling pin, heavy can or other blunt object, crush the graham crackers into a coarse rubble. To the bag, add the melted butter, sugar and salt, and mix thoroughly.
• Transfer the crumbs to an 8- or 9-inch square baking pan and press into the bottom of the pan with your hands, forming a thick, sturdy base. Place in the freezer to set while you make the filling.
• Make the filling: In a small bowl or measuring cup, stir together 1/4 cup cold tap water and the gelatin. Let sit to bloom. Meanwhile, use a blender to purée the cantaloupe, cream cheese, sugar and salt until smooth.
• Heat the cream in a small saucepan on the stovetop over medium until simmering at the edges or in a small bowl in the microwave until hot to the touch, 45 to 60 seconds on high. Add the bloomed gelatin to the hot cream and stir vigorously until smooth. Transfer the cream to the blender and blend with the cantaloupe until smooth.
• Take the pan out of the freezer and pour the filling over the graham cracker crust. Cover and refrigerate until set, at least 6 hours or up to overnight. Cut into bars and serve, drizzled with honey, if you like.

CANTALOUPE CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Measure out 1-cup dry cake mix; set aside.
• In large mixing bowl, stir together remaining cake mix, one egg and oil.
• Mixture will be crumbly.
• Press crust mixture evenly into the bottom and up the sides of a greased 13x9x2 inch pan.
• In same bowl, beat cream cheese, sugar and salt.
• Add 3 eggs and reserved cake mix.
• Beat 1 minute at medium speed.
• At low speed gradually add cantaloupe, milk, lemon juice and vanilla.
• Beat until smooth.
• Pour into crust.
• Bake for 45 to 55 minutes or until center is firm.
• Cool to room temperature.
• Cover and chill at least 1 hour.
• Store in refrigerator.
• Cut into squares to serve.

CANTALOUPE PIE I

Steps:

• Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
• Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
• In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
• Add butter or margarine and flavoring to the cantaloupe mixture.
• Pour into baked pie shell.
• Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
• Bake at 400 degrees F (205 degrees C) until delicately brown on top.