Osmanthus Lychee Jelly Cheesecake
With Mid-Autumn Festival being just around the corner, we are keeping up with the festive spirits with this Osmanthus Lychee Jelly Cheesecake recipe that offers a delicious oriental twist to classic strawberry cheesecake jelly hearts.
Made with Eu Yan Sang’s Osmanthus Ruby Tea and Organic Barbary Wolfberries, this Osmanthus Lychee Jelly Cheesecake recipe is the perfect chilled dessert to accompany your mooncake feasting! We used Eu Yan Sang’s Herbal Cookies Oatmeal With Goji as the base but feel free to substitute with shortbread or graham crackers or your favourite cookie base.
Sitting atop the crunchy cookie base, comes the smooth, velvety cream cheese layer, followed by a refreshing top jelly layer made with brewed Osmanthus Ruby Tea and fresh lychee – It’s hard not to love this mouth-watering combi!
Up for a challenge?
Learn how to make Mooncake from scratch here: Birds Nest Mooncakes
|200 g Eu Yan Sang Herbal Cookies Oatmeal with Goji|
|100 g Butter (melted)|
|170 g Cream cheese (softened)|
|30 g Icing sugar|
|80 ml Milk|
|1 tsp Gelatine powder|
|40 ml Whipping cream|
|750 ml Lychee water|
|2 bags Eu Yan Sang Osmanthus Ruby Tea|
|10 g Eu Yan Sang Organic Barbary Wolfberry Fruit|
|6 tsp Gelatine powder|
|8x8 inch detachable tin|