- 12 Ladyfinger
- 50 grams melted butter
- 4 sheets gelatin
- 16 Lychee (or rambutan)
- 4 Tbsps Rose water
- 50 milliliters Whipped cream
- 400 grams Double cream cheese (60-75% fat)
- 60 grams powdered sugar
- pink sprinkle (for decoration)
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.
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.
Remove the dessert rings and plastic wrap. Decorate the cheesecakes with lychees and sprinkle with more pink sugar.