Chef Sanjeev Kapoor shares delicious lychee cheesecake recipe to try this summer: See step-by-step preparation

Ingredients for lychee cheesecake

• 10-12 lychees, peeled and de-seeded
• A few fresh mint leaves
• ⅓ cup melted gelatin
• ½ cup castor sugar
• Cheesecake mixture
• ½ cup cream cheese
• ¼ cup condensed milk
• 2 tablespoons fresh cream
• ¼ cup whipped cream
• 2 tablespoons melted gelatine
• 3-4 digestive biscuits

Method of preparation

1. Arrange some mint leaves in a small silicone Bundt mould. Similarly, arrange the lychees over the mint leaves. Arrange some more mint leaves over the lychees.
2. Take melted gelatine in a bowl, add castor sugar and mix till it dissolves. Pour this mixture over the lychee mixture and refrigerate for 1 hour.
3. Take cream cheese in a large bowl, add condensed milk, fresh cream, and whipped cream, and whisk till smooth.
4. Add melted gelatine and mix well. Pour this mixture over the set lychee mixture.
5. Take digestive biscuits in a zip-lock bag and crush them with a rolling pin. Sprinkle it over the cream cheese mixture and press it firmly. Refrigerate this for 1-2 hours or till completely set.
6. Carefully demould the cheesecake on a serving plate. Slice into wedges and serve.

About Chef Sanjeev Kapoor

Born in April 1964, Sanjeev Kapoor is a celebrity chef, television presenter, cookbook author and entrepreneur who became a household name with the cooking show Khana Khazana that debuted in the 1990s. He has since earned numerous laurels, opened restaurants across the globe, and, in 2017, was awarded the Padma Shri by the President of India.