This is a very special fragrant fruity Asian kind of cheesecake that I had never try making before. The very first time I saw this cake is from a blog pal's flicker picture. Then after a few months later, my best pal Tracy make this for her cell-group gathering. Base on what she had told me and feedback from her cell-group members on the cake that she had made. I decided to make one using lychee preserved in canned syrup.
You can use any basic non-baked cheesecake recipe, and just include some chopped lychee in the recipe and reserved some whole lychee on top as decoration. To make your cheesecake more presentable you can used some ready bought sponge cake and cut it into half then soaked one side with some lychee syrup and stick it on the surrounding of the spring form or mousse tin then prepare the biscuit based on top.
I can said, this is a very nice and refreshing cheesecake compare to those that I had made or eaten before. It's neither too sweet or cheesy and with the added whipped cream, it made the texture of the cheesecake more smooth and silky......
You can use any basic non-baked cheesecake recipe, and just include some chopped lychee in the recipe and reserved some whole lychee on top as decoration. To make your cheesecake more presentable you can used some ready bought sponge cake and cut it into half then soaked one side with some lychee syrup and stick it on the surrounding of the spring form or mousse tin then prepare the biscuit based on top.
I can said, this is a very nice and refreshing cheesecake compare to those that I had made or eaten before. It's neither too sweet or cheesy and with the added whipped cream, it made the texture of the cheesecake more smooth and silky......