Melomakarono Cheesecake

Melomakarono Cheesecake is a light and refreshing dessert featuring three layers of goodness- a syrupy melomakarona base, a creamy cheesecake cream and top off it a layer of fresh whipped cream with walnuts.


10 melomakarona with their syrup , crumbled

1/2 cup walnuts

450g cream cheese or 600gr ricotta cheese *(Notes)

1 cup powdered sugar (150g)

1 teaspoon vanilla extract

2 teaspoons lemon juice

⅓ cup sour cream (75g)

1 ½ cup heavy cream (355ml)

Additional whipped cream for topping

Directions :

Add your crumbled melomakarona into a 9-inch springform pan and press the cookie crumbs down using a fork.

Place in the fridge so that the crust sets.

Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.

Add powdered sugar and stir until combined.
Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
Add sour cream and stir well.

Pour heavy cream into a separate, medium-sized bowl.

Whisk on high speed until peaks are achieved.
Fold the 2/3 of your whipped cream into cream cheese mixture until smooth and well-combined.

Spread cheesecake mixture evenly over prepared melomakarona crust, and then with the remaining crumbled melomakarona.

Top with the remaining whipped cream and spread some Melomakarona crumbs and crushed walnuts.

Cover and refrigerate at least 4 hours or overnight.

NOTES: You can use ricotta cheese instead of cream cheese.

You’ll need:

600gr whole milk ricotta cheese

3 large eggs

1 ¼ cup sugar

1 teaspoon vanilla extract

Fresh lemon zest, (optional)

Strain the ricotta cheese and discard the liquid.
In the bowl of a standing mixer fitted with a blade, add the cheese, eggs, sugar, vanilla extract, and lemon zest. Mix, starting on low and increasing to medium-low, speed for 10 minutes. The mixture will look light and fluffy, like a batter of sorts. If using a hand-mixer, keep the speed low. If using a wooden spoon, mix continuously until fluffy

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