Lychee Cheesecake

4-5 persons

Difficulty

Ingredients

CRUST
150g	Digestive or graham crackers
75g	Unsalted butter, melted
FILLING
250g - 300g	Cream Cheese (softened at room temperature)
240ml	Whipping cream
120 - 140g	Lychee (fresh or canned)
150g	Granulated sugar (adjust to taste)
9.4g	Powdered gelatin (or 4 gelatin sheets)
1 tsp	Vanilla
120ml	Fresh milk
TOPPING
5 - 7	Fresh lychees
5 - 6	Fresh or frozen raspberries

Instructions

STEP 1| MAKE THE CRUST

Crush the crackers in a food processor until finely ground.
Add melted butter and pulse briefly until combined.
Line an 18–20cm round cake pan with parchment paper and lightly grease the sides.
Press the crumb mixture into the bottom of the pan and compact firmly using a spoon or flat glass.
Chill in the refrigerator for 30 minutes until set.

STEP 2| PREPARE THE CHEESECAKE FILLING

Bloom powdered gelatin by sprinkling it over the milk. Let sit for 5 minutes. (For gelatin sheets, soak in cold water for 10 minutes.)
Gently heat the milk and gelatin over low heat, stirring until fully dissolved (do not boil). Let cool.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Add cooled gelatin mixture and vanilla. Mix well to combine.
Separately, whip the cream to soft peaks, then gently fold it into the cream cheese mixture.

STEP 3| ASSEMBLE & CHILL

Pour the filling over the chilled crust and smooth the top with a spatula.
(Optional) Line the pan with acetate sheets for clean, tall edges.
Chill in the fridge for at least 6 hours, or overnight for best results.

STEP 4| DECORATE

Carefully remove the cake from the pan and peel off the acetate.
Top with fresh lychees, forming neat, glossy mounds.
Add raspberries (halved or whole) for a vibrant color contrast.

Lychee Cheesecake

Ingredients

CRUST

150g

Digestive or graham crackers

75g

Unsalted butter, melted

FILLING

250g - 300g

Cream Cheese (softened at room temperature)

240ml

Whipping cream

120 - 140g

Lychee (fresh or canned)

150g

Granulated sugar (adjust to taste)

9.4g

Powdered gelatin (or 4 gelatin sheets)

1 tsp

Vanilla

120ml

Fresh milk

TOPPING

5 - 7

Fresh lychees

5 - 6

Fresh or frozen raspberries

Instructions

Step 1

Crush the crackers in a food processor until finely ground.
Add melted butter and pulse briefly until combined.
Line an 18–20cm round cake pan with parchment paper and lightly grease the sides.
Press the crumb mixture into the bottom of the pan and compact firmly using a spoon or flat glass.
Chill in the refrigerator for 30 minutes until set.

Step 2

Bloom powdered gelatin by sprinkling it over the milk. Let sit for 5 minutes. (For gelatin sheets, soak in cold water for 10 minutes.)
Gently heat the milk and gelatin over low heat, stirring until fully dissolved (do not boil). Let cool.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Add cooled gelatin mixture and vanilla. Mix well to combine.
Separately, whip the cream to soft peaks, then gently fold it into the cream cheese mixture.

Step 3

Pour the filling over the chilled crust and smooth the top with a spatula.
(Optional) Line the pan with acetate sheets for clean, tall edges.
Chill in the fridge for at least 6 hours, or overnight for best results.

Step 4

Carefully remove the cake from the pan and peel off the acetate.
Top with fresh lychees, forming neat, glossy mounds.
Add raspberries (halved or whole) for a vibrant color contrast.

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Beverages

Lychee Cheesecake

Ingredients

Instructions