If I had to choose one fruit for a special Valentine’s day dessert, it would be lychees. The smell, the taste, the sweetness and freshness is equal to none. Paired with sweet-tart raspberries this raspberry and lychee cheesecake is a flavour bomb.
To enjoy the sweet combo, I created a compote becomes a delicious layer sandwiched between two layers of vanilla cheesecake filling. I used canned lychess that are so eay to use because they’re already pitted and cleaned. By all means, use fresh ones if you’d like to.
Decorate the raspberry and Lychee cheesecake with fresh raspberries, lychees and a sprinkle of rose petals and you have a cake dressed to kill. It’s honestly such a easy to create treat with a totally impressive outcome.
If you’re looking for more Vday desserts, dont forget to check out this Persian Love Cake.
Raspberry and Lychee Cheesecake (No bake)
Makes a 8 inch (20 cm) round cake
Cheesecake Crust
5.3 oz (150 g) digestive biscuits
1/3 cup (75 g) unsalted butter
Raspberry Lychee Compote
2 tsp powdered gelatine
1 tbsp water
1 cup fresh or frozen rapberries
8-10 lychess, pitted (I used canned), chopped
2-3 tbsp lychee juice from the can ( water is alos fine)
1/4 cup (50 g) castor/granulated sugar
Cheesecake filling
½ cup (120 ml) milk
3 tsp (9.4 g) powdered gelatine
11 oz (312 g) cream cheese, room temperature
3/4 cup (150 g) granulated sugar
1 cup (240 ml) double cream
1 tsp vanilla extract
Make the cheesecake crust: Grease the base and sides of an 8 inch (20 cm) spring form pan with 3 inch (8 cm) height and line the base with baking paper. Place the spring form pan on a baking sheet for ease of movement, in and out of the fridge.
Place the biscuits in a food processor and process until they resemble fine crumbs. Add the butter and process briefly until combined. Press the biscuit mixture evenly over the base of the prepared pan. Place the pan in the fridge for 30 minutes to chill.
Make the raspberry Lychee compote : In a small bowl, place the water and gelatine together, Allow the gelatine to bloom. Place the remaining ingredients in a medium saucepan over low heat and gently bring to a boil. Simmer for 8-10 minutes or until raspberries and lychees have almost collapsed and mixture has thickened. Remove from heat, add the gelatine mixture and stir until fully dissolved.
Make the cheesecake filling: In a small saucepan place the milk and sprinkle the gelatine over it. Allow the gelatine to bloom for 5 minutes. Cook the milk over low heat, stirring continuously until the gelatine dissolves (do not boil the milk). Remove from the heat and allow to cool to room temperature. In a large bowl, beat the cream cheese and sugar until the mixture is smooth and creamy. Add the double cream and vanilla extract, continue to beat until well blended and fluffy. Add the gelatine-milk mixture and beat until just combined. Pour the filling over the biscuit crust.
Place the cheesecake in the fridge for 30 minutes. Spoon the compote over the cheesecake layer. Place in the fridge for 20 minutes or until almost set. Pour the reamining cheesecake filling on top of the compote. Place in the fridge again to set.
When ready to serve, remove the cheesecake from the pan. Arrange raspberries and lychees over the top and sprinkle with dried rose petals. Slice and enjoy!
