INGREDIENTS

For Base:
50 gm plain biscuits
30 gm butter
For the Filling:
50 gm lychees

METHOD:

Crush the biscuits in a blender then add the butter to make the
base.
Pack the base nicely into the cheesecake mould (loose
bottomed round tin)
Put in the oven for 5-7 minutes at 180 c.

200 gm mascarpone
cheese

For the Cherry Puree:

Put the fresh cherries into a blender along with 5-6 lychees
and some rambutan.

120 gm fresh cherry

puree

Add the amarenna cherries and the sugar substitute and give it
a good blend.

2 gms gelatin/agar
agar

Whisk the mascarpone with some lime juice and lime zest.
After whisking add in the cherry puree. Whisk till it has all
amalgamated.

150 gms whipped

cream
50 gm chopped
cherries
5-6 rambutans
A few amarenna
cherries
1 tsp sugar substitute
Juice of 1/2 a lime
1 tsp lime zest

Put the fresh cream into a bowl and whip until light and
creamy.
Fold in the whipped cream into the mascarpone and cherry
mix.
Put it over the biscuit base and let it cool in the refrigerator.
Once the cheesecake sets garnish with litchis, cherries and
rambutan.