What is Lychee Cheesecake

The Lychee Cheesecake Dessert is a sweet treat that combines the fresh taste of lychees with the smooth, creamy texture of cheesecake. It’s perfect for a special day like Valentine’s Day, where a sweet flavour bomb is a fun surprise! Imagine a vanilla crust layer on the bottom, topped with a creamy filling made with cream cheese and lychees.

You can use fresh lychees (cleaned and pitted) or canned lychees if that’s easier. Adding agar agar (to help it firm up) or gelatine gives the cheesecake a nice texture and shape.

To make it even tastier, try adding a raspberry compote or fresh raspberries on top for a delicious combo. Sprinkle a few rose petals or extra fruit for decoration, and you have a cheesecake dressed to kill!

This cheesecake is easy to make and fun to decorate. After making it, everyone will be impressed by the delectable treat you created! It’s light and refreshing, perfectly balancing freshness and sweetness.

History of lychee cheesecake

Lychee cheesecake blends the creamy texture of traditional cheesecake with the tropical flavour of lychee, likely originating in East Asia. This fusion dessert has gained popularity in Asian fusion cuisine for its refreshing taste and unique flair.

Lychee Cheesecake Recipe

Ingredients 

Crust:

• 150g (1 ½ cups) digestive biscuits, crushed

• 50g (¼ cup) unsalted butter, melted

Cheesecake Filling:

• 250g (1 cup) cream cheese, softened to room temperature

• 100ml (½ cup) whipping cream, chilled

• 100g (½ cup) fine or castor sugar

• 150ml (⅔ cup) lychee juice or syrup (from canned lychees)

• 100g (½ cup) plain yogurt

• 1 tsp vanilla extract

• 1 tsp lemon juice

• 1 tbsp powdered gelatine (or 1 tsp agar agar powder for a firmer set)

Topping:

• 100g (1 cup) fresh or frozen raspberries

• 2 tbsp granulated sugar

• 1 tsp lemon juice

• 1 tsp powdered gelatine or agar agar powder (optional, for a jelly-like topping)

Garnish Options:

• Fresh lychee pieces (pitted)

• Fresh raspberries

• Fresh mint leaves

• White chocolate shavings

• Toasted coconut flakes

• Edible flowers

• Lime zest

Equipment

• Food processor or rolling pin

• Mixing bowls

• 6- or 7-inch springform pan

• Parchment paper

• Spoon or flat-bottomed glass

• Small saucepan

• Electric mixer

• Spatula

• Refrigerator

• Sharp knife

• Measuring cups and spoons

Directions

Step 1: Prepare the Crust

• If using a food processor, pulse the digestive biscuits until finely ground. Alternatively, place biscuits in a zip-lock bag and crush with a rolling pin until fine.

• Transfer the biscuit crumbs to a mixing bowl, add melted butter, and mix until the crumbs are evenly moistened.

• Line the bottom of a 6- or 7-inch springform pan with parchment paper.

• Press the biscuit mixture into the bottom of the pan using the back of a spoon or a flat-bottomed glass, creating an even layer.

• Chill in the refrigerator for about 20 minutes to set.

Step 2: Prepare the Cheesecake Filling

• In a small bowl, sprinkle powdered gelatine over 2 tablespoons of hot water and stir until completely dissolved. Set aside to cool. If using agar agar, dissolve it similarly with heat until smooth.

• In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth.

• Mix in the plain yogurt, vanilla extract, and lemon juice until well combined.

• Gradually add the lychee juice or syrup, mixing on low speed until smooth.

• In another bowl, whip the chilled cream until soft peaks form.

• Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the mixture.

• Stir in the cooled gelatine or agar agar until no streaks remain.

• Pour the filling over the prepared crust, smoothing the top with a spatula.

• Tap the pan gently on the counter to remove any air bubbles.

• Refrigerate for at least 4 hours, preferably overnight, until set.

Step 3: Prepare the Raspberry Topping

• In a small saucepan, combine raspberries, sugar, and lemon juice.

• Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture thickens, about 5-7 minutes.

• If using gelatine or agar for a firmer topping, dissolve it in 1 tablespoon of hot water and stir into the raspberry mixture.

• Remove from heat and let cool slightly.

• Once the cheesecake is set, spoon the raspberry mixture over the top, spreading gently with a spatula.

• Return the cheesecake to the refrigerator to set the topping, about 1-2 hours.

Step 4: Garnish the Cheesecake

• Arrange Garnishes: Once the cheesecake and raspberry topping are fully set, carefully remove the springform pan and decorate the top with your choice of garnishes. Whether served at a gathering or enjoyed as a special treat at home, this Fresh lychee puree cheesecake recipe is sure to impress with its unique flavour profile and beautiful presentation.

• Fresh lychee pieces, pitted

• Fresh raspberries

• Fresh mint leaves

• White chocolate shavings

• Toasted coconut flakes

• Edible flowers

• Lime zest

Step 5: Serve

• Slice the Cheesecake: Use a sharp, warm knife to cut the cheesecake. Running the knife under hot water and drying it between cuts ensures clean slices.

• Presentation: Serve the slices on individual plates or a serving platter.

• Serving Suggestion: This cheesecake pairs beautifully with a light dessert wine or a cup of fresh coffee or tea.

TIPS

Room Temperature Ingredients: Soften the cream cheese to ensure a smooth, lump-free filling.

Dissolve Gelatine Properly: Fully dissolve the gelatine in hot water before cooling and adding to avoid clumps.

Gentle Folding: To maintain fluffy texture, the cream is whipped into the mixture.

Firm Crust: Press the crust firmly to prevent crumbling when slicing.

Sufficient Chilling: Let the cheesecake set overnight in the refrigerator for the best firmness and flavour.

Smooth Topping: Evenly spread the raspberry topping for a uniform layer.

Air Bubble Removal: Tap the pan lightly on the counter to release any air bubbles.

Warm Knife for Slicing: Dip the knife in hot water and dry it for clean, smooth cuts.

Agar Agar Caution: If using agar agar, monitor its consistency closely as it sets quicker than gelatine.

Creative Garnishing: Use seasonal fruits or your favourite toppings for a personalized touch.

 

What to Serve with Lychee Cheesecake

This yummy Lychee Cheesecake goes great with some drinks and snacks that make it even more special. Here are some fun ideas for what to serve with it:

Drinks:

• Sweet Wine: A sweet wine like Riesling is yummy with the cheesecake because it’s also sweet.

• Coffee: A cup of coffee is good with the cheesecake because it’s a bit bitter and balances the sweet taste.

• Tea: A light tea like jasmine or green tea is nice because it’s not too strong and tastes good with the lychee flavour.

• Sparkling Water: If you don’t drink coffee or tea, sparkling water with a slice of lime is refreshing and cleans your mouth between bites.

Snacks:

• Fruit Salad: Make a fruit salad with kiwi, pineapple, and mango. It’s refreshing and goes well with the cheesecake.

• Sorbet: A scoop of raspberry or mango sorbet is cool and tangy, which is a fun change from the creamy cheesecake.

• Nut Brittle: Almond or pistachio brittle is crunchy and sweet, a perfect match for the soft cheesecake

 

How to store leftovers?

Cool Fully: Let the cheesecake cool completely before storing.

Wrap Tightly: Use plastic wrap or aluminium foil to cover the cheesecake tightly.

Refrigerate: Store in the refrigerator for up to 5 days.

Freeze for Extended Storage: Freeze for up to 3 months, wrapped well.

Thaw Properly: Thaw overnight in the refrigerator before serving

 

FAQ’S

Can I make lychee cheesecake without gelatin?

Yes, you can use agar-agar as a vegetarian substitute or leave it out entirely for a softer, mousse-like texture.

Can I use canned lychees for this recipe?

Absolutely! Canned lychees in syrup are convenient and work well; just drain them and use the syrup for added flavour.

How long does lychee cheesecake last in the fridge?

It can be stored in the fridge for up to 3–4 days, covered to maintain freshness.

Can I freeze lychee cheesecake?

Yes, wrap it tightly to prevent freezer burn, and freeze for up to 1 month. Thaw in the fridge before serving.

What can I use instead of digestive biscuits for the crust?

Graham crackers, vanilla wafers, or even coconut cookies work well as a substitute for the crust.

 

Conclusion

In conclusion, this Homemade lychee cheesecake recipe offers a delightful blend of creamy texture and exotic flavours, highlighted by the distinctive taste of lychee and complemented by a tart raspberry topping. Following the detailed steps for preparation, garnishing, and storage, you can create an elegant dessert perfect for any occasion. Whether served at a gathering or enjoyed as a special treat at home, this cheesecake will impress with its unique flavour profile and beautiful presentation.