Honeydew Melon Cream Cheesecake

Ingredients for 1 servings:

• 100 g ladyfingers
• 250 g confectionery (coconut milk confectionery, e.g. Raffaello)
• 30 ml liqueur (coconut liqueur)
• 1 bag of jelly
• 200 g cream cheese, low-fat
• 100 g sugar
• 1 packet of vanilla sugar
• 800 g honeydew melon(s)
• 300 g whipped cream
• 20 g desiccated coconut
• 80 g raspberries, frozen
• 3 pieces of confectionery (coconut milk confectionery), for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

without baking!

Finely crumble the sponge fingers. Finely chop the candy. Knead both with coconut liqueur, place in a cake ring, and press into a flat base. Chill for 30 minutes. Mix the jelly and 200 ml water. Let it sit for 5-10 minutes. Stir the cream cheese, sugar, and vanilla sugar until smooth. Heat the jelly and let it cool. Deseed and peel the melon. Dice 400 g of the fruit flesh. Stir the jelly into the cream cheese mixture. Whip the cream until stiff, fold it into the cream cheese mixture with the melon cubes. Spread it on the base and chill for 2-3 hours. Toast the desiccated coconut. Cut the remaining melon into pieces. Sprinkle the cake with desiccated coconut and arrange the melon pieces, coconut milk candy, and raspberries decoratively on top.