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Lychee Cheesecake

Lychee Cheesecake

Author: Laura Bais
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!
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 pieces
Calories 476.8 kcal

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.
Keyword cardamom, condensed milk cheesecake, lychee, lychee dessert, no bake cheescake, rose lemonade