Ultimate Watermelon Extract Cheesecake Glaze Tart

Ultimate Watermelon Extract Cheesecake Glaze Tart

Dolce Flav

Servings

8

Prep Time

25 minutes

Cook Time

40 minutes

Category

Watermelon

This Watermelon Extract Cheesecake Glaze Tart combines the rich creaminess of classic cheesecake with the bright, juicy flavor of watermelon extract. The buttery graham cracker crust is prebaked, then layered with a smooth cheesecake filling lightly scented with watermelon extract and lime zest. After chilling, a shiny watermelon-flavored glaze tops the tart, offering a beautiful, glossy finish perfect for summer parties or dessert show‑offs. Creamy, refreshing, and satisfyingly sweet, yet balanced with citrus lift, this tart is a crowd‑pleaser that looks as good as it tastes.

Ingredients

    Crust

    • 1 ½ cups graham cracker crumbs
    • ¼ cup sugar
    • 6 Tbsp unsalted butter, melted

    Cheesecake Filling

    • 16 oz (450 g) cream cheese, room temp
    • ½ cup sour cream
    • ½ cup heavy cream
    • ¾ cup sugar
    • 2 large eggs
    • 1½ tsp watermelon flavor extract
    • ½ tsp lime zest
    • ¼ tsp salt

    Watermelon Glaze

    • ¾ cup apricot jam (or other light jam)
    • 2‑3 drops red food coloring (optional)
    • ½ tsp watermelon flavor extract
    • 1 Tbsp water
    • 1 Tbsp gelatin (powdered) + 2 Tbsp cold water

    Directions

    1. Preheat & Prepare – Preheat your oven to 325°F (163°C). Grease a 9‑inch tart pan with removable bottom (or springform) and set aside.

    2. Make crust – Combine graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom (and slightly up the sides) of the tart pan. Bake 8‑10 minutes until lightly golden. Let crust cool.

    3. Prepare filling – In a mixer, beat cream cheese until smooth. Add sour cream, heavy cream, sugar, salt; mix until creamy. Beat in eggs, one at a time, until just combined. Then stir in watermelon flavor extract and lime zest.

    4. Bake cheesecake layer – Pour filling over cooled crust. Bake for 35‑40 minutes, until edges are set but center still slightly wobbly. Turn oven off, crack the door, and let the tart sit in oven 15 minutes to avoid cracking. Remove and cool to room temperature.

    5. Chill – Refrigerate tart at least 4 hours, preferably overnight, so filling firms.

    6. Prepare glaze – Sprinkle gelatin over cold water, let bloom 5 minutes. Warm water + jam mixture gently in saucepan, add bloomed gelatin and whisk until dissolved. Remove from heat, stir in watermelon extract and (if using) red food coloring for deeper hue. Cool slightly.

    7. Glaze & finish – Pour glaze over chilled tart evenly. Return to fridge for ~30 minutes so glaze sets. Slice with a hot, clean knife for neat slices. Garnish with lime slices or small watermelon wedges if desired.