Sunday, 22 November 2009

Lychee Cheesecake

Back to Basildon this weekend for my birthday celebration.
I had a lunch with my family in Frankie & Benny's restaurant in my town, it's great.
I made a lychee cheesecake & a few mini ones.
Taste great & light!

Recipe (6'' round/6 ramekins):
70g digestive biscuit crumbs
30g Butter (unsalted & melted)

Mix the crust ingredients & press into a pan/ramekins, cool in a fridge.

Lychee cheese filling:
120g canned lychee (blended into puree)
250g cream cheese
35g sugar
8g gelatin
50g water
150g whipping cream

Dissolve gelatin in hot water.
Whisk cream cheese with sugar until smooth then blend in the puree.
Whisk the whipping cream to soft peaks then fold in the cheese mixture.
Fold in the gelatine solution.
Fill the prepared pan/ramekins then freeze to set.

Lychee jelly:
240ml syrup of canned lychee
5g gelatin

Boil the syrup then add in the gelatine.
Let the syrup cool down.
Pour over the top & freeze again to set.
Decorate with lychees or as you like & serve cold.


  1. Thankyou for sharing your delicious recipesand photos!
    I absolutely love lychees, this cheesecake and your lychee rose cake look scrumptious and i can't wait to try them =)

  2. Thanks for your comments.

    I hope you like them! Do tell me what you think if you've tried them =)

  3. Hi Yue! I know this is an old post but I chance upon it and gave the recipe a try, it was fantastic! I've linked it from my blog as well :) Thanks for sharing your wonderful recipe, it was light and not too sweet, a hit with everyone ;)

  4. Hi are creative with the combinations you make on your pastries and it..thanks for sharing your recipes.Ill try one of your desserts someday and ill let you know about it..:)

  5. 月, I'd blended lychee into puree and cheesecake mixture turn very watery, luckily it is still set. Can't wait to try it.

  6. Excellent and very exciting site. Love to watch. Keep Rocking.
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