MKR episode 18 recipe: Prosciutto & Melon Cheesecake

Prep time: 45 minutes and refrigeration

Cook time: 5 minutes

Serves 6.

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Ingredients

4 slices prosciutto

200g honeydew melon, cut into 5mm dice

Basil leaves, to garnish

Base

250g taralli biscuits

100g butter, melted

Filling

150g mascarpone cheese

150g stracciatella cheese

150g ricotta

150g cream cheese

30g finely grated parmesan cheese

Finely grated zest of 1 lemon

Prosciutto melon roses

6 slices prosciutto

100g thinly sliced rock melon

Method

1. To make cheesecake base, place six 8cm diameter presentation rings on a tray lined with baking paper. Process biscuits to form fine crumbs. Add butter and process to combine. Press over base of presentation rings. Refrigerate for 1 hour or until firm and set.

2. To make cheesecake filling, using an electric mixer, whisk all ingredients until soft, fluffy and combined. Season. Transfer to a piping bag.

3. Remove presentation rings from cheesecake crust rounds. Pipe on the filling. Refrigerate for 1 hour or until firm and set.

4. Heat a lightly oiled frying pan over medium heat. Cook the four slices of prosciutto until golden and crisp. Cool. Process for form fine crumbs.

5. Top cheesecakes with diced honeydew melon and sprinkle with prosciutto crumbs.

6. To make prosciutto and melon roses, place a slice of prosciutto on the bench. Top with thin slices of rockmelon. Roll to form a rose shape. Repeat with remaining prosciutto and melon. Arrange on top of cheesecakes.