Had half a can of lychee in the fridge (local supermarket starts selling canned lychee, can't resist the temptation, must buy) and eating them straight from the can like we always do lacks finesse. So I search and search and found this lychee cheesecake recipe.
Crust:
100g Graham cracker (or any of your favourite cookie)
2 tablespoons butter, melted
½ tsp sugar
Filling:
300g cream cheese (room temp)
5 tbsp sugar
2 eggs (room temp)
1 can lychee, chopped
1 tbsp cup lychee syrup from can
Filling:
300g cream cheese (room temp)
5 tbsp sugar
2 eggs (room temp)
1 can lychee, chopped
1 tbsp cup lychee syrup from can
Methods:
Preheat oven to 160degC. Wrap aluminium foil on bottom of an 8" (20cm) spring form pan and up the sides of the pan. Butter bottom and sides of a spring form pan.
In food processor / blender, pulse the Graham crackers until finely grounded. Add in sugar, mix well. Slowly add the melted butter until it just comes together. Press cookie crumbs onto the bottom of spring form pan. Place in oven and bake for 5-7 minutes. Let cool for about 10 minutes.
In electric mixer, add cream cheese, lychee syrup and sugar. Beat until just smooth, do not over beat, else the cheesecake will crack during baking. Add eggs one at a time and beat until incorporated. Fold in the chopped lychees and mix until incorporated and smooth.
Pour cheesecake mixture into the prepared pan with crust. Bake cheesecake for 1 hour or until set. Take out oven and let cool then chill in fridge.
Cut 2 lychees in half and put in centre in a circle on top of cheesecake as garnish.
In food processor / blender, pulse the Graham crackers until finely grounded. Add in sugar, mix well. Slowly add the melted butter until it just comes together. Press cookie crumbs onto the bottom of spring form pan. Place in oven and bake for 5-7 minutes. Let cool for about 10 minutes.
In electric mixer, add cream cheese, lychee syrup and sugar. Beat until just smooth, do not over beat, else the cheesecake will crack during baking. Add eggs one at a time and beat until incorporated. Fold in the chopped lychees and mix until incorporated and smooth.
Pour cheesecake mixture into the prepared pan with crust. Bake cheesecake for 1 hour or until set. Take out oven and let cool then chill in fridge.
Cut 2 lychees in half and put in centre in a circle on top of cheesecake as garnish.
Although the cake is easy to make, personally I think most of the lychee taste are lost in the process. Perhaps need to use fresh lychee? Plus, the texture of lychee is slightly too chewy to be in the supposed soft and smooth cheesecake. If I re-do it again, I'll chopped the lychee to very fine pieces (unless you like the bite bits) :)
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