Non-Bake Lychee Cheesecake
What you need:-
For the base
110g digestive biscuits (crushed)
45g melted butter
For the filling:-
500g cream cheese
130g sugar
1 tsp vanilla extract
200g whipping cream
1 tsp fish gelatin powder
Fresh Lychee flesh (deseed)
Method
1) Blend the digestive biscuits in a blender (I'm using TM)
2) Mix the biscuits crumbs with melted butter
3) Press the crumbs into the tin and place in the freezer for 20 mins
4) Combine the cream cheese, sugar, whipping cream, vanilla extract, and gelatin powder and blended until smooth
5) Pour the mixture into the base, and refrigerate for at least 4 hrs.
