Litchi-mousse no-bake cheesecake

Litchi-mousse no-bake cheesecake recipe

This litchi-mousse no-bake cheesecake is simply heavenly. Sweet, light and deliciously creamy, it’s absolutely perfect for a fun summer afternoon.

Recipe by Nomvuselelo Mncube 

Litchi-mousse no-bake cheesecake

By Food & Home Entertaining Serves: 8
Cooking Time: 45 mins + 4 hrs, to set

Ingredients

  • Cheesecake base

  • 7 x 40g packets chocolate and caramel stroopwafels (available at select supermarkets)
  • 45g butter, melted
  • Litchi mousse

  • 3 (6g) gelatine leaves
  • cold water, to soak
  • 400g cream cheese
  • 250ml (1 cup) fresh cream, whipped
  • 250g litchis, peeled, pitted and puréed
  • 60ml (¼ cup) icing sugar
  • Tea jelly

  • 3 (6g) gelatine leaves cold water, to soak
  • 1 rosehip and hibiscus flower tea bag
  • 250ml (1 cup) boiling water
  • 30ml (2 tbsp) castor sugar
  • fresh raspberries, to serve
  • litchis, peeled and pitted to serve

Instructions

1

Grease and line a 19cm-round springform cake tin with baking paper. For the base, blitz the stroopwafels to a rough crumb in a blender or food processor. Stir in the melted butter until the mixture comes together. Press the cheesecake base into the prepared tin and refrigerate to set, 30 minutes.

2

For the litchi mousse, soak the gelatine leaves in cold water, 5 minutes. Remove the leaves from the water, squeeze out excess water and melt them in a bowl in the microwave on high, 20 seconds.

3

Beat the cream cheese until smooth, about 3 minutes. Fold in the whipped cream and stir in the puréed litchis, icing sugar and melted gelatine.

4

Pour the litchi-mousse mixture over the cheesecake base and return to the fridge to set, 3 hours.

5

For the tea jelly, soak the gelatine leaves in cold water, 5 minutes. Place the tea bag in the boiling water and allow to infuse, 5 seconds. Remove the tea bag, add the castor sugar and stir until dissolved. Set the tea aside to cool a little.

6

Remove the gelatine leaves from the water, squeeze out excess water and add to the tea. Stir until the gelatine has dissolved.

7

Take the mousse cheesecake out of the fridge and top with a layer of tea jelly. Return to the fridge to set, 1 hour. Serve decorated with fresh raspberries and litchis.

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