Eggless Lychee Cheese Cake

                          Eggless Lychee Cheesecake

Cheese cake is a sweet dessert.  It is sometimes baked and sometimes frozen.  Egg, sugar,  fruits and cheese added to make cheese cake.  History of cheese is very ancient.

Lychee is a seasonal fruit. Now it is end of the season.  The yummiest summer fruit for me.  I love lychee and it's flavour. So do my parents.  So I thought of making lychee cheesecake with lychee glaze.  The crust is something which my kids loved a lot, that is Oreo biscuits.  So it has become a family favourite.

Here is my version of lychee cheesecake with lychee glaze.

Oreo biscuits -  10 to 15

Milk -  1lit

Curd -  600ml

Vinegar -  3 tbsp

Sugar  -  7 to 8 tbsp (According to taste) 

Agar Agar (China Grass)-  4  tbsp

Milk- 1/2 cup

Lychee  -  1/2 kg

Butter -  2 tsp

Boil 1 lit milk and add vinegar to it.  Let the milk curdle and let it boil for 5 more mins.  Then spread a cheese cloth on a colander and pour all the milk solid and water on it.  Collect all corners and tie it and press a heavy object and keep in the fridge for 3 hours.

In another colander spread a cheese cloth and pour in all the curd. Collect from all corners and tie it and press a heavy object and keep in the fridge for 3 hours.

After 3 hours grind the oreo cookies to biscuits crumb, transfer to a mixing bowl. Add butter to the powdered biscuit and mix properly.

In a loose bottom cake tin pour the biscuit powder, press the biscuit mixture with hands. It should be even from every side. Keep in the fridge for half an hour.

In the mean time peel and de-seed lychees, make a smooth paste from the lychees. Soak agar agar in water. Boil the lychee puree and reduce it to half.

In a blender jar add hung curd, paneer and milk and make a smooth paste. Add sugar to the paste and grind again.

Put the soaked agar agar on the stove and melt. Add the liquid to the reduced lychee puree. Allow to cool down a bit, then add to the cream cheese mixture. Bring the cake tin from the fridge and pour the lychee and cream cheese mixture. Keep it in the fridge to set.

For Lychee Glaze

Peel and de-seed the lychees and make puree. Put the puree on the fire and reduce to half. Add sugar and lemon juice to the reduced puree. Mix corn flour and water and add to the puree and let it thick and allow it to cool down.

Bring out the cheese cake from the fridge and pour the Glaze on it and level it. And keep it in fridge for over night to set. Serve with whipped cream.