Lychee Cheesecake
Lychee cheesecake is the best I've had to this day! Lychees, roses, cardamom, and lemons blend perfectly together, making all the flavors bloom. I mixed cream cheese with condensed milk to make a silky, rich, and delicate filling. I 100% recommend this tropical haven!
Equipment
- 1 Hand mixer
- 1 springform pan (8 inch)
Ingredients
Crust
- 7 oz graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp butter (unsalted)
- 1 tsp almond extract
- ½ tsp cardamom
- 2 tbsp lemon juice
Filling
- 16 oz cream cheese
- 14 oz sweetened condensed milk (that's one can)
- 2 tbsp lemon juice
- 1 cup blueberries
Topping
- 10 lychees
- 2 tbsp granulated sugar
- 1 packaging clear glaze
- 1 cup rose lemonade
Instructions
Making the Crust
- Combine crushed graham crackers, granulated sugar, cardamom, almond extract, melted butter, and lemon juice.
- The mixture will be crumbly, it just has to stick together when you press it. Transfer it to the 8-inch (20 cm) springform pan and press it to shape. Do the sides, as well. Bake it in the oven for 10 minutes at 350 °F (180 °C).
- The crust will come out soft and gooey but harden as it gets cold. You can fix the shape if needed with a spoon by smoothing it out carefully. It has to be room temperature before you pour the filling in.
Making the Filling
- Mix the cheese before adding anything else. Set the mixer on medium and gradually pour condensed milk. The blend will be a bit runny. Add lemon juice and keep mixing. After a minute you will see the consistency becoming thicker.
- Add fresh blueberries and combine them lightly with a spatula. Pour the filling into the crust and keep it in the fridge while you prepare the topping.
- Note: If something goes wrong and your cream doesn’t set, Whip It powder from Dr. Oetker comes in handy. It will help to thicken it up.
Making the Topping
- Peel lychees, and remove the seed. Quarter each fruit and arrange them on top of the cake as flowers.
- In a heavy-bottomed skillet, combine sugar, clear glaze powder, and rose lemonade. Make the glaze as noted on the packaging, by bringing it to a simmer slowly. Let it set for a minute and carefully, with a spoon, pour it over the fruit.
- Store it in the fridge for 4 hours or overnight to set.
Notes
Storing Tips
Store the cake for up to 5 days in the fridge covered with plastic wrap or in airtight containers.
Nutrition
Serving: 1pieceCalories: 476.8kcalCarbohydrates: 50.9gProtein: 7.6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 7.5gTrans Fat: 0.3gCholesterol: 77.4mgSodium: 378.1mgPotassium: 280.8mgFiber: 1.2gSugar: 38.4gVitamin A: 933.4IUVitamin C: 12mgCalcium: 176.7mgIron: 1mg