No-Bake Lychee Cheesecake

An affair to remember :)
I made this lychee cheesecake because I missed home. I missed a little wine boutique tucked in a corner up a sloppy hill not far from home. They sell wine (of course) and serve delicious cheese and obnoxious red meat that you'd naturally expect from such an establishment. At the end of the night, they send you home delicately with a chilled lychee cheesecake. Sublime is the only one word I can think of to describe the experience. Oh what a night...

It has been too long since I last visited so I can't say for sure if this tasted anything like it but I can assure you that lychee and cream cheese are best friends forever. The burst of freshness will take you by surprise and the chilled tangy cream wraps up the affair on such perfection that you yearn for more (and dreams of it fondly after)!

Happy birthday Christina!
My craving was impatient for lychee season so I used canned ones instead and what I love about this recipe is that it's light and not too sweet (only approximately ⅛ cup sugar) thus letting the lychee-taste shine through. And it's no-bake, just freeze! But of course as with all cakes, I happened to lack the ability of reading instructions. Period. See cautionary note in recipe :) Sorry I didn't convert measurement to US metrics either!

Ingredients
Cheesecake base
  • 70g digestive biscuits
  • 30g butter, melted
Lychee Cheese
  • 250g cream cheese 
  • 150g whipping cream
  • 120g lychees
  • 50g hot water
  • 35g caster sugar
  • 8g gelatin (about 1½ tsp)
Fills a 6-inch springform pan
Adapted from Yue's Handicrafts

Directions
  1. Break the digestive biscuits in pieces and give it a few good pulse in a grinder or do it the old fashion way by sealing the biscuits in a Ziploc bag and use a rolling pin to crush it 
  2. Spread the butter evenly on biscuit crumbs and press it to the bottom of the springform pan. Set it to chill in the fridge
  3. Dissolve the gelatin in hot water and set aside
  4. Roughly chop up lychees or puree it to less visible chunks in a blender and set aside
  5. Whisk the cream cheese and sugar until smooth and add in lychee chunks
  6. Whip the cream to soft peak and gently fold in the cheese mixture. Remember to fold or the cheesecake will end up looking like Emmental, which is what happened to me the first round! Fail. And to think no baking was involved...
  7. Lastly fold in the gelatin and pour into the springform pan on top of the chilled crust
  8. Set to chill in the fridge for at least 4 hours (or preferably overnight)
I was rather obsessed with this cake so I made it twice this week, once to serve as dessert after seafood paella and another time for Christina's birthday :)

39 comments:

  1. Oh wow! I would love to have a glass of that!Cool and refreshing!

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  2. Hi Jeannie! Welcome back! Hope you had a great holiday ;)

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  3. What gorgeous photos of it! I can see why you remember this cheesecake!

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  4. Thanks for stopping by and leaving a comment. If you ever want to guest post and send me a recipe (hint, hint), you know how to reach me.

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  5. WOW! Lovely dessert, your presentation makes this dessert looks so classic. I want to have some too :)

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  6. awww.. i'm the same. i cook when i'm homesick too. Hope the cheesecake helped. Your presentation is awesome with the ribbons and the glasses.

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  7. Lovely!! Lychee is truly a wonderful flavor. I like how little sugar there is in the cheesecake.

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  8. What a unique and delicious recipe! I love lychee, and I love cheesecake, putting them together has blown my mind. I will have to make this for Easter!! Such beautiful adornments on top, too!

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  9. Lychee cheese cake is new to me. This sounds delicious and so lovely. Such simple yet pretty presentation.

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  10. this sounds really good, my husband loves lychees!

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  11. Fantastic idea to add the lychee! I love the smaller doses in the glasses as well, they are so pretty.

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  12. Lychee cheesecake sounds like it would be delicious! Mmmmmm.

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  13. I had been thinking of lychee lately after I saw them made into a granita on a French website; I made a rose and lychee pudding last summer but that ended up being too sweet and predictable; love your cheesecake idea! it looks so elegant!

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  14. I've not try a lychee cheesecake before. Yours is fantastic!

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  15. Mmm I love lychees, especially paired with something creamy. My favourite dessert as a child was tinned lychees with vanilla ice cream so I think I'd love this! :D

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  16. Send some over to me, Min! Hahaha! I made some non-baked Cheesecake sometime back for my students too. It's good for me as I can't bake for nuts. LOL!

    Oh, Luxury Haven is conducting her 2nd Giveaway, open to all regardless of when u reside :) Be sure to support & join in the fun @ Mother’s Day Handmade Accessories Giveaway!

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  17. Ohh... sorry to hear you miss home. :-( Min, these are beautiful pictures. Simple cake so visid flashy background. So talented. I love lychee.. I can't eat good one here in the states, but I had juicy ones in my husband's home in Taiwan. Never tried lychee cake, but I can easily eat half of this cake... looks so yum. Your friend is so lucky!

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  18. Lychees are one of lifes great pleasures-I vet this cheesecake was delicious and refreshing. I made a lychee mousse a while ago and it made me wonder why I don't eat them more.

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  19. lovely cheesecake, must be very refreshing! what a coincidence hehe that I made swiss roll with lychee too, I can't wait to make some again when lychees are in season :D

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  20. wow this looks amazing! lychee makes me think of home too! (: btw could I just ask, can we use any sugar or is there a specific type we should use?

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  21. @turtletalk
    Hi! I think fine sugar (caster sugar) would be best so that it melts when whisk with cream cheese. I've also updated the recipe to be clearer, thanks for pointing this out ;)

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  22. Very nice looking cheesecake, nice use of the lychees. My new favorite fruit, wish they weren't so hard to get a hold of though. Every time I see them I buy way too many just because I don't know when the next time I will see them. And currently I don't have any will save your recipe for another day. Thanks

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  23. I haven't tried incorporating lychee into cheesecake. Thanks for the inspiration.

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  24. That cheesecake looks beautiful! And sounds so refreshing too - love the idea of using lychee! Delicious!

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  25. Lovely! I really like lychee. I had to tell you that you can translate my blog, on the right hand corner you'll find a translator, just choose english or whatever language you wish!

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  26. This looks amazing! I have been on a lychee kick for some time now and would love to give this a try! I have a lychee red tea that would pair lovely with this for an afternoon snack.

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  27. wow didn't know lychee and cheesecake can be friends!! :D love this idea and cant wait to explore this new flavour soon myself!

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  28. I love lychees, I've never seen it in a cheesecake before, what a good idea!

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  29. @Valerie
    Thanks for the tip! I hope I'm able to make those lovely recipes of yours :)

    @Vivienne
    Yes really BFF of flavours :)

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  30. Love that this is no-bake and the lychee flavor. Plus the repetition of the "chee" sound is so cute. God I'm a dork 8).

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  31. Xiaolu @ 6 Bittersweets
    Hahah I didn't notice the "chee" until you pointed it :P Cute!

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  32. Lychees always remind me of my parents, and of eating Chinese almond jello cubes topped with cold, icy lychee and syrup from the can. This cheesecake looks fabulous and makes me feel like a kid again. ;)

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  33. Lychees are a family favorite. Never thought to incorporate in a cheesecake! Looks delectable and we will certainly try soon. Thank you!

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  34. This cheesecake is amazing! I usually make set cheesecakes with condensed milk and they are very rich. This recipe has converted me forever, it beautifully light and creamy, not too sweet. I followed the gelatin recipe on the packet (one tablespoon in 100ml of hot water) it still turned out delish! Thanks for the recipe.

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  36. Thanks for sharing. I will ensure that I bookmark your blog and will eventually come back from now on. I want to encourage continue your great job,

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  37. I used mango instead of lychee in the recipe and took it to a New Years party. Everyone said it was the best cheesecake they have ever had. Thank you so much for this recipe!

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