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
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.
240ml syrup of canned lychee
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.