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Ultimate Watermelon Extract Cheesecake Glaze Tart
Dolce Flav
Rated 5.0 stars by 1 users
Category
Watermelon
Author:
Dolce Flav
Servings
8
Prep Time
25 minutes
Cook Time
40 minutes
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
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1 ½ cups graham cracker crumbs
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¼ cup sugar
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6 Tbsp unsalted butter, melted
Cheesecake Filling
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16 oz (450 g) cream cheese, room temp
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½ cup sour cream
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½ cup heavy cream
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¾ cup sugar
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2 large eggs
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1½ tsp watermelon flavor extract
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½ tsp lime zest
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¼ tsp salt
Watermelon Glaze
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¾ cup apricot jam (or other light jam)
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2‑3 drops red food coloring (optional)
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½ tsp watermelon flavor extract
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1 Tbsp water
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1 Tbsp gelatin (powdered) + 2 Tbsp cold water
Directions
Preheat & Prepare – Preheat your oven to 325°F (163°C). Grease a 9‑inch tart pan with removable bottom (or springform) and set aside.
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.
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.
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.
Chill – Refrigerate tart at least 4 hours, preferably overnight, so filling firms.
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.
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.
Recipe Note
FAQ / Frequently Asked Questions
Can I substitute the watermelon flavor extract with fresh watermelon purée?
Yes—but fresh purée adds more moisture. If using it, reduce heavy cream slightly and strain purée to remove excess water to avoid a soggy filling.
What kind of extract should I buy for best watermelon flavor?
Use a high‑quality food‑grade watermelon extract, preferably oil‑based if the recipe tolerates it. It gives strong flavor without adding moisture.
Will this tart crack on top, and how do I prevent that?
Yes, cheesecake often cracks. To prevent: bake at low temp, avoid overmixing after adding eggs, and cool gradually (use cracked oven door step) so surface doesn’t shrink too fast.
Can I make this tart in advance?
Absolutely. You can bake and chill it a day ahead. Glazing is best done just before serving, but the components hold up well—even after a full day in the fridge.
Is this recipe gluten‑free?
Not as written (cracker crumbs have gluten). Use gluten‑free graham crackers or a gluten‑free biscuit/cookie crumb substitute to make the crust gluten‑free.
How to store leftovers?
Keep in airtight container or tightly wrapped in the fridge for up to 4 days. For longer, freeze slices (without glaze or with protective wrap) up to a month; thaw in refrigerator.
Can I use gelatin alternatives (agar‑agar)?
Yes—agar‑agar works. Use about 1½ times the amount; dissolve properly and follow manufacturer's instructions for setting. Texture will be slightly different (firmer, more “jelly‑like”).
What can I do for a dairy‑free / vegan version?
Substitute cream cheese & heavy/sour cream with vegan cream cheese and coconut cream. Use agar‑agar for the glaze. Flavor extract works as is—just check that it's vegan.
How deep/firm should the glaze be before slicing?
The glaze should feel set (slight jiggle but not liquid) and cold—about 30 minutes in the fridge after glazing. If too runny, let chill longer.
Any tips for slicing clean, neat pieces?
Use a sharp knife dipped in hot water and wiped dry between cuts. Warm blade helps slice through glaze cleanly. Clean off glaze buildup on the knife between slices.