Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Lychee Cheesecake

This Lychee Cheesecake was a huge hit! Enjoy this lovely dessert!
Posted By: Leilani
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 3 people have saved this recipe

Print   Add to Printer185 Times Printed

Prep Time: 25 | Cook Time: 1 hour 20 minutes | Ready In: 1 hour 45 minutes
Ingredients: Print   Add to cart
US Metric

 

Crust:

7 cookies (use your favorite cookie for crust base)

2 tablespoons butter, melted

Filling:

2-8 oz package cream cheese

½ cup sugar

3 eggs

1 can lychee, chopped

½ cup lychee syrup from can

 


Cooking Process:

 

Preheat oven to 325 degrees F. Wrap aluminum foil on bottom of springform pan and up the sides of the pan. Butter bottom and sides of a springform pan.

In food processor, pulse almond cookies until finely grounded. Slowly add the melted butter until it just comes together. Press cookie crumbs onto the bottom of springform pan. Place in oven and bake for 5-7 minutes. Let cool.

In electric mixer, add cream cheese, lychee syrup and sugar. Beat until smooth and creamy. Add eggs one at a time. Add the chopped lychees and mix until incorporated and smooth.

Pour cheesecake mixture into the prepared pan with crust. Put springform pan in a baking pan. Pour hot water in the pan just enough to go halfway up the springform pan.

Bake cheesecake for 1 hour 15 minutes or until set. Take out oven and let cool then chill in fridge.

Cut 2 lychees in half and put in center in a circle on top of cheesecake.

 

Comments:

UA-24244452-1