Lychee & Lime Cheesecake

Serves: 10
Prep Time: 1 Hour plus overnight chilling
No Baking – Simply Satisfying


  • 250g tinned lychees – roughly chopped
  • 1 lemon – juiced
  • 150g icing sugar
  • 200g cream cheese
  • 200ml sour cream
  • 2 tablespoons gelatine powder – dissolved in 1/2 cup hot water
  • 500ml double cream
  • 1 tablespoon vanilla essence
  • 300g digestive biscuits – crushed
  • 50g salted butter – melted
  • 2 tablespoons cinnamon powder
  • 1 tablespoon of salted butter

Jelly Topping:

  • 2 tablespoons lemon jelly powder
  • 250ml hot water


  1. Brush the base and sides of a 12cm loose-bottomed cake tin with butter.
  2. Mix the crushed biscuits with the melted butter and cinnamon powder, pour into the cake tin and press down with your fingers to create a firm base and chill in the freezer for 10 minutes.
  3. Dissolve the gelatine by vigorously stirring it in water. Allow it to cool to room temperature before using.
  4. For the topping, whisk the double cream, sour cream, cream cheese, vanilla essence and icing sugar in a bowl until the mixture becomes fluffy.
  5. Using a spatula, fold in the chopped lychees and the gelatine in water.
  6. Spoon the topping mixture onto the chilled biscuit base and smooth it out with the back of a spoon or a spatula.
  7. Put the cake into the fridge overnight.


  1. Combine the jelly powder and hot water until the jelly is dissolved.
  2. Garnish the cheesecake with the lemon jelly, a halved lychee and lemon rind.

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