Osmanthus Lychee Jelly Cheesecake

September 6, 2022

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

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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

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

Mark as complete

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

Mark as complete

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

Mark as complete

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

Mark as complete

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

Mark as complete

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

Mark as complete

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

Mark as complete

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

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

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Osmanthus Lychee Jelly Cheesecake

Ingredients

Adjust Servings

Directions

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

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

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

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

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

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

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

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.

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

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

Cut jelly cheesecakes up and refrigerate.

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Osmanthus Lychee Jelly Cheesecake

Ingredients

Adjust Servings

Directions

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

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

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

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

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

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

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

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.

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

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

Cut jelly cheesecakes up and refrigerate.

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