Lychee Cheesecake

Name: Lychee Cheesecake
Total time: 4 h
Yield: 4 servings
Cuisine: Fusion
Ingredients: 10 pc lychees; 5 pc fresh mint leaves; 120 g gelatine; 50 g caster sugar; 120 g cream cheese; 60 g condensed milk; 30 ml double cream; 60 ml whipped cream; 3 pc digestive biscuits

A creamy, no-bake lychee cheesecake set with gelatine, layered over a digestive biscuit base and infused with fresh mint.

240 min 396 kcal/serving serves 4

396kcal29gprotein31gcarbs18gfat

Sanjeev KapoorView the original on sanjeevkapoor.com More from Sanjeev Kapoor on Mello

🥣lychees

🌿fresh mint leaves

🥣gelatine

🍬caster sugar

🧀cream cheese

🥛condensed milk

🥛double cream

🥛whipped cream

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About Sanjeev Kapoor

Indian chef, restaurateur, and television host known for popularising regional Indian cuisine

Sanjeev Kapoor is an Indian chef, restaurateur, and prolific cookbook author who became one of the country's most recognisable culinary figures through his long-running television show Khana Khazana. He has authored numerous cookbooks, founded the FoodFood television channel, and operates restaurants including The Yellow Chilli, built around accessible Indian home and regional cooking.

His cooking draws on Indian regional traditions, from Punjabi and Gujarati dishes to South Indian and Mughlai preparations, built on spice blends, tempering techniques like tadka, and slow-cooked curries. He is known for translating restaurant-style Indian dishes into recipes workable in a home kitchen, favouring clear steps and commonly available ingredients over elaborate technique.

23 recipes on Mello, imported from sanjeevkapoor.com, mostly Indian and South Indian.