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Lychee Baked Ricotta Cheesecake

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300g smooth ricotta
6 eggs
1 can lychees(565g) drained &blended to a smooth paste
1 sheet shortcrust pastry
½ bunch of mint
20 g caster sugar
50ml water


1. In a large bowl combine 4 whole eggs and two egg yolks with the blended lychees, stir in the ricotta and whisk until smooth.

2. Line a flan tray with the shortcrust pastry, then pour the mix straight into the base and bake at 180 degrees for 1 hour.

3. Lightly whip egg whites in a separate bowl.

4. Melt the sugar and water together and cook until bubbling.

5. Dip mint leaves first into egg whites, then into the hot sugar syrup (be very careful it is HOT) and dry on a cake rack, then refrigerate for 20mins.

6. Decorate the top of the cheesecake with the sugar -glazed mint leaves.

Lychee Baked Ricotta Cheesecake