This cheesecake combines 3 of my favourite flavours, Lychee, Raspberry and Pistachio, which work wonderfully well together and whose refreshing flavours complement this light textured dessert perfectly.
Pistachios are blitzed with the biscuit base to give a subtle, buttery and nutty hint to the cheesecake which is just out of this world – I struggle not to eat it straight from the bowl before pressing it into my tin!
Canned or fresh lychees are pureed and mixed with the cheesecake filling along with some chopped fresh raspberries and lychee.
This recipe calls for gelatine to help set the mixture as the pureed lychees bake the mixture quite thin. This might be confusing, given that you know I am a pescatarian, but I do in fact eat gelatine for a couple of reasons, but I wont bore you with my ethics – feel free to ask me! I am trying to develop this recipe using vege-gel, although my attempts so far have resulted in a cheesecake that never quite sets properly, as the amounts needed to substitute real gelatine are very different. Stay tuned for a veggie update!
Give this recipe a go and I can guarantee there won’t be a buttery, biscuity, pistachio crumb left on your plate!
140g Digestive biscuits or Graham Crackers
80g Unsalted, shelled pistachios
50g Unsalted butter, melted
1 Tbsp Golden syrup or similar
1 Can of lychees + extra for decorating
1Tbsp lemon juice
300g Cream cheese
200g Double cream
60g Icing sugar
10g Gelatine powder + 50g cold water
120g Fresh raspberries halved or quartered
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