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Passionfruit and Lychee Cheesecake 2

Passionfruit and Lychee Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 8-10 1x
  • Category: Dessert
  • Cuisine: Free Style

Description

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


Ingredients

Units Scale

Crust

Passionfruit Sauce

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

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.