Lychee Yoghurt Cheesecake

Double-boiled Pigeons With Cordceps Soup

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Base Cake : In a bowl, beat eggs and sugar until thickened and you may make patterns on the surface of the beaten egg. 
2. Sieve flour. With a plastic scraper, add flour. More air folds in the beaten egg and help it expand. 
Add melted butter. Blend and quickly pour in a lined or greased and floured cake mould. Bake in a preheated oven (let the temperature stable) at 180 C for 15 minutes until golden. Test with a bamboo stick. If no batter sticks to it, it is done. Take out and turn over. Let cool. The surface may keep level. (Note: To make chocolate cake, 5g cocoa powder replaces 5g flour.) 
Directions: Mix gelatin, sugar and boiling water in a container and warm up in hot water. Blend until dissolved. 
In a mixing bowl, blend mascarpone cheese with lychee yoghurt and lychee juice until smooth. 
Whip cream until it forms soft peak. 
Mix gelatin solution with lychee cheese mixture. Slowly fold in whipped cream until combined. Pour in 1/2 of cream cheese mixture over a base cake slice. Place another base cake slice on top. Level the surface of the cake. Refrigerate for 2 hours. 
Combine lychee jelly ingredients. Remove the cake from the fridge. Pour in lychee juice for decoration. Refrigerate until it is firm. Serve.

貼士

Should I use canned lychee juice or squeeze fresh lychees? Fresh lychees are sweet and aromatic. Price is also reasonable. You may use canned juice instead which is lighter and flesh is softer. Lychees imported from China are much better those from Taiwan or Australia. Lychee juice is also available in Taiwanese style bubble tea shops.

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Lychee Yoghurt Cheesecake

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Lychee Yoghurt Cheesecake

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【味之大賞 香港】$158起！酒店半自助晚餐 海鮮任食兼買二送一

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