Name: Lychee Frozen Cheesecake Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: australian
Ingredients: 250 g gingernut biscuits broken into chunks; 60 g unsalted butter melted; 250 g reduced-fat cream cheese; 250 g low-fat ricotta; 2/3 cup caster sugar; 1 1/2 tsp lemon rind, finely grated; 250 ml lite thickened cream; 15 lychees chopped fresh peeled seeded; 1 handful lychees fresh *to serve; 1 sprinkle lemon zest *to garnish

by Aussie Lychees Last updated on 07/10/2019

A soft and creamy cheesecake with the subtle taste of tropical lychees. - Aussie Lychees

Ingredients

250 g gingernut biscuits broken into chunks
60 g unsalted butter melted
250 g reduced-fat cream cheese
250 g low-fat ricotta
2/3 cup caster sugar
1 1/2 tsp lemon rind, finely grated
250 ml lite thickened cream
15 lychees chopped fresh peeled seeded
1 handful lychees fresh *to serve
1 sprinkle lemon zest *to garnish

Method

Step 1

To make the base, place the cookies in a food processor or blender and process to a coarse crumb. Add the melted butter and continue to process until fully combined.
Step 2

Remove the crumb mixture and press into the base of a greased and lined 20cm springform cake tin, pressing with your hand until the surface of the base is smooth. Cover and chill.
Step 3

Place the low fat cream cheese, low fat ricotta, sugar and lemon rind in the bowl of an electric mixer and beat for a couple of minutes until well combined then add the light cream and continue beating for 5 minutes until mixture is smooth and thick. Stir through lychees.
Step 4

Spoon the mixture into the tin over the biscuit base and smooth the surface. Cover and freeze for 2 hours or until filling is solid.
Step 5

Take cake tin out of the freezer 15 minutes before serving. Carefully remove from tin and transfer to a serving plate.
Step 6

Top with extra lychees and lemon zest if desired. Serve immediately.