Lychee Cheesecake
Lychee Cheesecake is a recipe with fresh ingredients from the cheesecake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 ladyfinger biscuits
- 50 g liquid butter
- 4 sheets gelatin
- 16 lychees (or rambutan)
- 4 tbsp rose water
- 50 ml whipping cream
- 400 g double cream cheese
- 60 g powdered sugar
- pink decorative sugar
Instructions
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1.
Crush the ladyfinger biscuits in a freezer bag until fine. Mix with liquid butter to form a paste. Place four 8 cm dessert rings on a baking tray and line with plastic wrap. Press the biscuit paste into the bottoms of the rings. Chill in the refrigerator.
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2.
Soak the gelatin sheets in cold water. Peel, halve, and pit the lychees. Warm the rose water in a saucepan and dissolve the drained gelatin in it. Whisk the whipping cream with the double cream cheese and powdered sugar until smooth. Stir 1–2 tbsp of the gelatin mixture into the cream, then fold in 1–2 tsp pink sugar. Pour the filling into the rings, smooth the tops, and chill for at least four hours.
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3.
Remove the rings from the molds and discard the plastic wrap. Top the cheesecakes with lychees and dust with pink decorative sugar.
