Lychee Cheesecake Recipe
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
Equipment
- Food processor or rolling pin
- Mixing bowls
- Springform pan
- Parchment paper
- Small saucepan
- Electric mixer
- Spatula
- Refrigerator
- Sharp knife
- Measuring cups/spoons
Ingredients
Crust:
- 150 g 1 ½ cups digestive biscuits, crushed
- 50 g ¼ cup unsalted butter, melted
Filling:
- 250 g 1 cup cream cheese, softened
- 100 ml ½ cup whipping cream, chilled
- 100 g ½ cup fine sugar
- 150 ml ⅔ cup lychee juice or syrup
- 100 g ½ cup plain yogurt
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 tbsp powdered gelatine
Topping:
- 100 g 1 cup raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp gelatine optional
Garnish:
- Lychees raspberries, mint, white chocolate, coconut, edible flowers, lime zest
Instructions
- Crust: Mix crushed biscuits and melted butter. Press into pan. Chill 20 mins.
- Filling: Dissolve gelatine in hot water. Beat cream cheese, sugar, yogurt, vanilla, and lemon juice. Add lychee juice. Fold in whipped cream and gelatine. Pour over crust. Chill 4 hours.
- Topping: Cook raspberries, sugar, and lemon juice until thick. Add gelatine if using. Cool slightly, then top cheesecake. Chill 1-2 hours.
- Garnish & Serve: Add chosen garnishes. Slice with a warm, sharp knife.
Notes
Nutrition Information:
Calories: 260 kcal
Calories: 260 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 150mg
- Carbohydrates: 27g
- Fiber: 1g
- Sugars: 19g
- Protein: 4g
- Calcium: 5% DV
- Vitamin C: 10% DV