Non-baked Lychee Cheesecake

Crust:
250g Granita biscuits
120g butter

Filling:
250g cream cheese, softened
130g 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.