Lychee Cheesecakes

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Lychee Cheesecakes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 25 min.
Ready in

Ingredients

for
4
Ingredients
12
50 grams
melted Butter
4 sheets
16
Lychees (or rambutan)
4 tablespoons
50 milliliters
400 grams
60 grams
pink Sprinkles (for decoration)

Preparation steps

1.

Crumble the ladyfingers finely in a freezer bag. Mix with the melted butter to form a paste. Set 4 dessert rings (8 cm) (approximately 3 inches) on a cake plate and line with plastic wrap. Press the cookie crumb mixture into the bottom of the rings, then place in the refrigerator to set. 

2.

Soak the gelatin in cold water for 10 minutes. Peel, halve and core the lychees. Heat the rose water in a saucepan and melt the drained gelatin in it. Stir the cream with cream cheese and powdered sugar until smooth. Stir 1-2 tablespoons of the cream with the gelatin, then stir all of the gelatin into the cream. Stir 1-2 teaspoons of pink sugar into the cream and pour into the cake rings over the cookie base, smooth and chill in the refrigerator for at least 4 hours.

3.

Remove the dessert rings and plastic wrap. Decorate the cheesecakes with lychees and sprinkle with more pink sugar.