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Preparation
15 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Lychee Cheesecake For 4 people
Biscuit 80 gr Sugar-soaked lychee A little (or fresh lychee) Unsalted butter 25 gr Cream cheese 170 gr Yogurt 45 gr Vanilla extract 2 ml Whipping cream 70 gr Gelatin powder 9 gr
How to choose delicious, sweet lychee
- The skin of the lychee is pink or red, looking fresh. If you observe the spines on the lychee skin, if they are smooth, it indicates that the lychee is ripe, while sharp and numerous spines may mean the lychee is not yet ripe.
- Gently squeeze the lychee, it should feel soft but have some elasticity, not mushy. At the same time, when peeling, the flesh should come off easily, indicating a good lychee.
- Ripe lychee will have a light fragrance, not a fermented smell or any unusual odor.
- Gently pull the stem on the lychee, if it is white, the lychee is fresh and good.
- To make this cake, you can choose fresh lychee instead of syrup-soaked lychee, but before processing, you should marinate the lychee with a little sugar to make it sweeter.
- Additionally, you can use ready-made syrup-soaked lychee available at supermarkets. Or you can make your own syrup-soaked lychee following the recipe from Tastetutorial.com so that when making the cake, the jelly layer will be tastier.
You can easily find ingredients for baking such as cream cheese, whipping cream, unsalted butter, gelatin,… at large supermarkets, specialty baking stores, or buy online through e-commerce sites. Additionally, you can make cream cheese at home following the recipe from Tastetutorial.com.
Required tools
Egg beater, bowl, whisk, round mold 15x7cm,…
How to make lychee cheesecake
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Making the cake base
First, put 80g of biscuits (about 4 – 5 pieces) into a zip bag and crush them finely with a rolling pin.
Next, transfer the crushed biscuits to a bowl and mix thoroughly with 25ml of melted unsalted butter.
Then, evenly spread this biscuit mixture into a 15x7cm round mold, pressing firmly to secure the base and refrigerate for about 1 – 2 hours.
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Whip cream cheese
Add 170g of cream cheese to a bowl and use a whisk to whip it until smooth.
Then gradually add 40g of powdered sugar (or granulated sugar), 45g of yogurt, and 2ml of vanilla extract to the cream cheese, mixing well until the mixture is smooth and lump-free.
Put 3g of gelatin powder (or 1 – 2 sheets of gelatin) with 20g of water into a small bowl, place it in a water bath with a larger bowl of hot water, and stir until the gelatin is dissolved.
Finally, add the dissolved gelatin to the cream cheese mixture and mix well.
Tip: Let the cream cheese sit at room temperature to help it melt more easily.
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Mix the cream cheese mixture
Use a mixer to whip 70gr of whipping cream to about 60%, at this point the whipping cream has formed ripples, is soft but has not yet formed peaks. Then pour the whipping cream into the cream cheese mixture.
Continue to use a whisk to mix the mixture until it becomes smooth and fluffy.
Next, pour the entire cream mixture into the cake base mold, spread the mixture evenly, gently tap the mold on the table to break the air bubbles inside, then refrigerate for about 1 hour to set.
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Make the lychee jelly layer
Heat 6gr of gelatin powder with 30ml of water in a double boiler. Then pour 200ml of lychee juice from the jar into the gelatin bowl and mix well.
Next, take the cake mold out of the refrigerator and arrange the lychee on the surface of the cake.
Finally, slowly scoop the lychee juice mixture in, avoiding pouring it all at once to prevent the cream layer from separating. Place the cake in the freezer for 2 – 3 hours for the mixture to completely set.
Tip: To easily remove the cake, wrap a hot towel around the cake mold for about 5 – 7 minutes, then place the cake on a rod and slowly lift the mold off.
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Finished Product
The lychee cheesecake is cool, smooth with 3 beautiful layers, just looking at it is enough to make anyone want to try it.
The transparent jelly layer is crunchy, with a light sweetness from the lychee juice, especially since the transparent layer allows you to see the fresh lychees inside. The cream layer is smooth, creamy, with a refreshing sourness from the yogurt. The cake part is fragrant with butter, crispy and nutty.
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With the simple recipe shared from Tastetutorial.com, hope you can successfully make this refreshing, fragrant, and beautiful lychee cheesecake! Let’s get cooking!
*Refer to the recipe and images from the YouTube channel JiaQun Baking
