If I had to choose one fruit for a special Valentine’s day dessert, it would be lychees. The smell, the taste, the sweetness and freshness is equal to none. Paired with sweet-tart raspberries this raspberry and lychee cheesecake is a flavour bomb.

To enjoy the sweet combo, I created a compote becomes a delicious layer sandwiched between two layers of vanilla cheesecake filling. I used canned lychess that are so eay to use because they’re already pitted and cleaned. By all means, use fresh ones if you’d like to.
Decorate the raspberry and Lychee cheesecake with fresh raspberries, lychees and a sprinkle of rose petals and you have a cake dressed to kill. It’s honestly such a easy to create treat with a totally impressive outcome.

If you’re looking for more Vday desserts, dont forget to check out this Persian Love Cake.
Raspberry and Lychee Cheesecake (No bake)
Makes a 8 inch (20 cm) round cake

Cheesecake Crust
5.3 oz (150 g) digestive biscuits
1/3 cup (75 g) unsalted butter

Raspberry Lychee Compote
2 tsp powdered gelatine
1 tbsp water
1 cup fresh or frozen rapberries
8-10 lychess, pitted (I used canned), chopped
2-3 tbsp lychee juice from the can ( water is alos fine)
1/4 cup (50 g) castor/granulated sugar

Cheesecake filling
½ cup (120 ml) milk
3 tsp (9.4 g) powdered gelatine
11 oz (312 g) cream cheese, room temperature
3/4 cup (150 g) granulated sugar
1 cup (240 ml) double cream
1 tsp vanilla extract

Make...