Monday, November 23, 2015

Non-baked Lychee Cheesecake




Crust:
250g Granita biscuits
120g butter

Filling:
250g cream cheese, softened
30g caster sugar
140g lychee + enough syrup
1/2 tbsp lime juice (optional)
extra lychee, chopped coarsely
15g gelatin + 50g hot water
250g thickened cream (chilled)


  • Process biscuits in a food processor; add in melted butter and mix to combine.
  • Pour biscuit crumbs into a 21cm springform pan and press crumbs over the base and sides of the pan to form a crust.  Chill in the refrigerator while preparing the filling.
  • Blend lychee and syrup to get 250ml lychee purée.  Add in lime juice.
  • Dissolve gelatin in the hot water.  Add into lychee purée.  Set aside.
  • Place chilled cream in a cold bowl and beat until soft peaks form.  Set aside.
  • Beat softened cream cheese with caster sugar until smooth.  Gradually add in lychee mixture, beating well to combine.
  • Fold in whipped cream and chopped lychee.
  • Pour cream cheese mixture into the crust and chill overnight.







2 comments:

  1. Veronica, that is such a refreshing flavor for a cheesecake. Love the way you made the lychee look like flowers!

    ReplyDelete
  2. I like the idea of no baking needed to make a cake, I can't resist the cheese too..I really like to taste this lychee cheese cake.

    ReplyDelete

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