• 300g smooth ricotta

  • 6 eggs

  • 1 can lychees(565g) drained &blended to a smooth paste

  • 1 sheet shortcrust pastry

  • ½ bunch of mint

  • 20 g caster sugar

  • 50ml water


  • 1.

    In a large bowl combine 4 whole eggs and two egg yolks with the blended lychees, stir in the ricotta and whisk until smooth.

  • 2.

    Line a flan tray with the shortcrust pastry, then pour the mix straight into the base and bake at 180 degrees for 1 hour.

  • 3.

    Lightly whip egg whites in a separate bowl.

  • 4.

    Melt the sugar and water together and cook until bubbling.

  • 5.

    Dip mint leaves first into egg whites, then into the hot sugar syrup (be very careful it is HOT) and dry on a cake rack, then refrigerate for 20mins.

  • 6.

    Decorate the top of the cheesecake with the sugar -glazed mint leaves.


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Posted by EK2Report
I like this one because it's easily adapted to Lactose and wheat intolerant people: Substitute the pastry for a Gluten Free version readily available in the shops and voila. Make sure you use real ricotta as the recent ricotta is not being made to the original formula, thereby leaving lactose in the cheese.