Lychee Cheesecake
A no-bake cheesecake flavored with lychee. It is served chilled at any parties or any festive season.
Ingredients
Base:
- 10 digestive biscuits any tea biscuits will do
- 50 grams butter
Cheese cake:
- 1 tin lychee 12 lychees
- ½ tin condensed milk big size
- 1 tin nestle cream
- 200 grams cream cheese
- 10 grams gelatin powder dissolved with 3 tbsp hot water
- 2 packet dream whip powder
- 1 cup cold milk
- ½ tsp vanilla essence
- 2 tbsp lemon juice
Instructions
For preparing the base
- Melt the butter and add it to the crushed biscuits. Set the biscuit crumbs in a springform cake tin or any of your serving dish. Press the mixture evenly and tightly with help of a back of a glass and refrigerate till firm.
For the whipped cream
- Make whipped cream by whipping dream whip powder (2 sachets) with 1 cup cold milk till peaks are formed. If you don’t have dream whip powder then use 2 cups of regular whipping cream mixed with icing sugar. Beat whipping cream with icing sugar till it is fluffy and thick.
For the cheese cake
- Make a puree of 8 lychees and finely chop rest of them.
- In a separate bowl whip cream cheese, condensed milk, nestle cream, lemon juice, lychee puree, vanilla essence, and dissolved gelatin together.
- Now slowly without using the hand beater add in the whipped cream and chopped lychees to the cheese mixture, this should be done with a ladle or big spoon and mix gently.
- Pour this filling over the prepared biscuit base and set in the refrigerator for minimum 4 to 5 hrs.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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