Lychee Cheesecake

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8 Ingredients

Number of servings

3/4 cup thickened cream
70grams butter, melted
20 lychees, peeled, stoned
10grams gelatine
250grams cream cheese, softened
160grams macadamia and white-chocolate biscuits
2/3 cup caster sugar (save 1/3 cup caster sugar for praline)
1/2 cup macadamias, chopped (for praline)

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Line base of a 20cm springform pan with baking paper. Process biscuits in a food processor until fine crumbs form. Transfer to a bowl and stir in melted butter. Press crumbs over base of pan. Refrigerate until firm.

Step 2 of 5

Meanwhile, reserve 8 lychees for serving. purée remainder in a small food processor until finely chopped. Dissolve gelatine in 2 tbs hot water, then process with lychee purée.

Step 3 of 5

Beat cream cheese and sugar until smooth, add lychee mixture and stir to combine.

Step 4 of 5

Beat cream until soft peaks form. Fold into cream-cheese mixture. Pour over biscuit base and smooth top. Cover and refrigerate for 3 hours or until set.

Step 5 of 5

Meanwhile for praline, place 3/4 of the macadamias on a baking-paper lined tray. Stir sugar and 2 tbs water in a pan over low heat until dissolved. Increase heat and boil, without stirring, for 5 minutes, until a caramel colour. Pour most over macadamias and set aside to harden. Pour remaining caramel over cheesecake and add reserved macadamias. Once praline has set, break into pieces. Serve cheesecake topped with reserved lychees and praline.