Passionfruit and Lychee Cheesecake

Passionfruit and Lychee Cheesecake is a no bake cheesecake infused with lycheese and topped with sweet and tangy passionfruit pulp

I guess some of you now know that cheesecake is one of my specialty and we have potlucks this is the most requested dish from me by families and friends. I think I had posted five cheesecakes recipes already and this is the sixth one. Our cheesecake today is quite unique as this is an Ang Sarap Original, meaning it’s a new creation by yours truly.

This was requested in our office hence I was making some and I was thinking of creating something different from what I already posted before. When I was creating this I was thinking of making something fruity, something unique so passionfruit first came to mind, but that has been made so I need to pair it with something else, a fruit that will complement each other’s flavour, a flavour that you can distinguish from each other. Rambutan first came to mind but that’s quite hard to find, then how about some longans, same thing it’s seasonal so I ended up with lychees which is quite easier to look for, you can also find these in cans, and these three almost taste the same.

First I tried it in a really small batch, ramekin sized so I know what the end result will be and at first attempt it was great it only lacks the lychee flavour so I have to infuse the flavours into the cheesecake itself putting chunks of lychees to give a better lychee taste and here was the final result a recipe that you can follow.

Passionfruit and Lychee Cheesecake

★★★★★ 5 from 4 reviews

• Author: Raymund
• Prep Time: 30 mins
• Total Time: 30 mins
• Yield: 8-10 1x
• Category: Dessert
• Cuisine: Free Style

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Description

Passionfruit and Lychee Cheesecake is a no bake cheesecake infused with lycheese and topped with sweet and tangy passionfruit pulp

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Ingredients

Units USM Scale 1x2x3x

Crust

• 1 3/4 cups crushed graham crackers or malt crackers
• 3 tbsp unsalted butter
• 1/4 cup brown sugar

Passionfruit Sauce

• 2 170 g canned passionfruit pulp
• 1 cup caster sugar
• 4 tsp cornstarch
• 1/4 cup water

Cheesecake

• 3 pcs 250 g packs cream cheese, softened
• 2/3 cup powdered sugar
• 2 tsp vanilla extract
• 3 cups thickened cream or whipped cream, chilled
• 4 tsp unflavoured gelatine
• 2 tbsp hot water
• 500g canned lychees, drained and chopped

Toppings

• 8 pcs lychees

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Instructions

Crust

1. Combine all ingredients and make sure its mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
2. Chill in fridge for around 20 minutes.

Passionfruit Sauce

1. In a sauce pan combine cornstarch and water, mix well to dissolve.
2. Add the passionfruit pulp and sugar, mix well then heat gently until sugar dissolves and sauce thickens.
3. Remove from heat then set aside to cool down.

Cheesecake

1. Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.
2. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
3. Now add thickened cream and chopped lychees then fold until it’s evenly mixed.
4. Pour over the prepared crust.
5. Top it with the Passionfruit Sauce then with lychees. Refrigerate for at least 6 hours before serving.

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