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Tuesday, April 16, 2013

Lychee Cheesecake







You will need:

Base:
10 digestive biscuits (any tea biscuits will do)
50 gms butter


Filling:
1 big tin lychee ( 12 lychees)
1/2 tin condensed milk (big size)
1 tin nestle cream
200 gms cream cheese
10 gms gelatin powder dissolved with 3 tbsp hot water
2 sachets of dream whip powder
1 cup cold milk
1/2 tsp vanilla essence
2 tbsp lemon juice

Method:

1) For preparing the base, melt the butter and add it to the crushed biscuits. Set the biscuit crumbs in a spring form cake tin or any of your serving dish. Press the mixture evenly and tightly with help of a back of a glass and refrigerate till firm.
2) Make whipped cream by whipping dream whip powder (2 sachets) with 1 cup cold milk till peaks are formed. If you dont have dream whip powder then use 2 cups of regular whipping cream mixed with icing sugar. Beat whipping cream with icing sugar till it is fluffy and thick.
3) Make a puree of 8 lychees and finely chop rest of them.
4) In a separate bowl whip cream cheese, condensed milk, nestle cream,lemon juice, lychee puree, vanilla essence and dissolved gelatin together.
5)Now slowly without using the hand beater add in the whipped cream and chopped lychees to the cheese mixture, this should be done with a ladle or big spoon and mix gently.
6) Pour this filling over the prepared biscuit base and set in the refrigerator for minimum 4 to 5 hrs.

Serves 8

Tip: For the cheese cake to set well always use a spring form tin (loose base).
Keep for at least 6 to 7 hrs in the coldest part of the fridge.
If your refrigerator is too full, the cooling of it reduces which will not allow your cheese cake to set.



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