Lychee Cheesecake 🌺
Light, floral and fruity — a no-bake cheesecake crowned with lychee jelly ✨
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 100g powdered sugar
- 200g lychee purée (from canned lychees)
- 300ml heavy cream
- 1 tsp vanilla extract
- 150ml lychee juice (from the can)
- 1 tsp gelatin powder
- 8 whole lychees, to decorate
How to make it
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
- Beat cream cheese, powdered sugar, lychee purée and vanilla until smooth.
- Whip the heavy cream to soft peaks, fold into the filling, spread over the crust and chill 4 hours.
- Warm the lychee juice, stir in the gelatin until dissolved, cool slightly and pour over the cake.
- Arrange the whole lychees on top and chill 2 more hours until the jelly sets. Slice and serve.