Osmanthus Lychee Jelly Cheesecake

2 hours

easy

9 pieces

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

No Reviews

Ingredients

Adjust Servings
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
9 Lychees
8x8 inch detachable tin

Directions

1.

In a food processor, add Eu Yan Sang Herbal Cookies Oatmeal With Goji and blitz until fine.

Mark as complete
2.

Transfer crumbs into a mixing bowl and add in melted butter. Mix well until it forms a heavy paste.

Mark as complete
3.

Transfer crumbs to a 8x8 inch detachable tin and use a spoon to flatten the base evenly. Refrigerate.

Mark as complete
4.

Microwave milk until hot, add gelatine powder and mix well.

Mark as complete
5.

In a clean food processor, add in cream cheese, milk mixture, icing sugar and whipping cream, blitz until smooth.

Mark as complete
6.

Remove mould from fridge and pour cream cheese mixture over cookie base. Spread evenly.

Mark as complete
7.

Lay lychees evenly in rows letting it sit in the cheese mixture. Refrigerate.

Mark as complete
8.

In a saucepan, add lychee water and bring to boil, turn off heat, add 10g Eu Yan Sang Organic Barbary Wolfberry Fruit and 2 bags Eu Yan Sang Osmanthus Osmanthus Ruby Tea leave to sit for 10 minutes.

Mark as complete
9.

Remove tea bags and add gelatine powder, mix well to dissolve. Leave to cool to room temperature.

Mark as complete
10.

Remove mould from fridge and pour in jelly mixture. Spread wolfberries out evenly and refrigerate at least 4 hours to overnight.

Mark as complete
11.

Cut jelly cheesecakes up and refrigerate.

Mark as complete

Subscribe. Get Updates!