Lychee Cheesecake

Catch the night train of the lychee season, as the limited summer fruit, July is not “li”, “the shell is like a red string, the membrane is like a purple silk, and the flesh is white like fat”. One bite, it wins countless people. , The mouth is sweet and crisp, delicious and juicy, it seems to instantly relieve heat…

But how can you enjoy it alone? ! Make a lychee cheesecake, it will not let you down. With a light frankincense, the sweet lychee fruit flavor is mixed with the mellow cheesecake, which melts in your mouth, and the rich and wonderful taste reaches the bottom of your heart. Don’t think there are too many ingredients. It will be difficult to make. In fact, it is very simple. Most of the time, you just need to stir it. If you really want to say “difficulty”, it is probably waiting; we use “gui flavor” litchi, which comes with A bit of sweet-scented osmanthus, so our lychee cheesecake also has the smell of sweet-scented osmanthus, which is quite unique~

Material

Biscuit bottom
Digestive biscuits 60g
30g butter

Rose Lychee Cheese Layer
Lychee juice 50g
Rose rock syrup 30g
Gelatine tablets 5g
Cream cheese 60g
Whipped cream 150g

Mirror layer
Purified water 20g
Lychee juice 20g
Yellow ice syrup 10g
Gelatine slices 3g

Surface decoration
3 lychee meat
Dried roses

Production process

Prepare in advance
① Prepare 200g of lychees, peel and remove the core, use a food processor to beat the lychee meat into juice, sift it into a bowl. The sweetness of lychees is different for different varieties and producing areas, and the sweetness can be adjusted by yourself.
② Cut 5g gelatin slices into small pieces, soak in ice water to soften, and set aside.
③ Prepare a 4-inch mousse ring and wrap the bottom of the mousse ring with plastic wrap.

Biscuit bottom
① Break up 60g of digestive biscuits, put them in a food processor, and break into crumbs.
② Pour 30g of melted butter liquid, mix and stir evenly.
③ Crush the stirred biscuits, pour them into the mousse ring, and compress them.
④ Put it in the refrigerator and freeze for 30 minutes.

Rose Lychee Cheese Layer
① Pick up the soaked gelatine slices from the water, squeeze out the excess water, heat it over water, and let the gelatine slices melt into gelatine liquid and set aside.
② Beat 150g of whipped cream with an electric whisk until 50% of the hair is formed, that is, there are lines but a certain degree of fluidity, and it can be set aside for later use.
③ Heat 60g of cream cheese in water to soften it, and stir with a spatula until it is smooth and smooth.
④ Pour 30g rose syrup, mix and stir evenly.
⑤ Pour in lychee juice and mix until smooth.
⑥ Add the pre-prepared gelatin solution and stir well.
⑦ Sift the mixed liquid into the light cream paste, mix and stir evenly.
⑧ Take out the frozen biscuit bottom mold, pour the mixture into the paste, stir evenly, and then put it in the refrigerator until it solidifies.

Mirror layer
① Soak the gelatine tablets in ice water, remove them, squeeze out the excess water, and heat them over water until the gelatine tablets melt.
② Mix the melted gelatin liquid, purified water, lychee juice, and yellow ice syrup and stir evenly.
③ Pour into the solidified mousse paste.
④ Put lychee meat in the middle for decoration.
⑤ Finally, put the finished Lychee Rose Cheesecake in the refrigerator until the mirror layer is solidified, and you are done~

If you want to take the look to the next level, you can sprinkle some rose petals to decorate, the flavor will be more unique~

The sweet and fruity flavor of the lychee cheesecake hits the tip of the tongue like a violent wave, and keeps rolling, and it is still endless after entering the throat…