1. Strain a can of lychee. Set aside for lychee and syrup.

2. Prepare a 6 inch loose pan. Line bottom and around the rim with non-stick parchment paper. Set aside.

• Crust

1. Crush all the biscuits using a zip lock bag. You can also use a food processor.

2. Add the melted butter and mix until well combined.

3. Add the biscuits into the prepared pan. Spread them evenly. Use a bowl with flat base to compress hard the surface until it’s evenly flat and compact.

4. Refrigerate while working on the next step.

• Lychee Cheesecake

1. In a large mixing bowl, add in the cream cheese. Make sure your cream cheese is softened in room temp.

2. Use a spatula to press and mix to ensure the cream cheese is fully softened and no lumps.

3. Add in sugar and yogurt. Mix until creamy, smooth and no lumps. Set aside.

4. In another mixing bowl, mix the whipping cream until frothy. Add in the sugar. Continue mixing until the cream is thickened. Do not over mix. Set aside.

5. In a milk pot, add in the lychee syrup and agar agar powder. Give it a quick mix. Bring the mixture to a boil, and then simmer for about 2-3 minutes until the agar powder is completely dissolved and formed a translucent liquid. That’s the sign that the mixture is ready. Remove from the heat.

6. Add the lychee agar mixture into the cream cheese mixture in a few batches. Mix until well combined.

7. Add in the whipping cream into the batter in two batches. Mix until well combined.

8. Transfer the batter into the pan.

9. Cover with cling film, refrigerate for 1 hour or until it is set.

​​

• Raspberry Jelly

1. In a milk pot, add in the frozen raspberries, sugar, agar agar powder, lemon juice and water. You can absolutely use fresh raspberries.

2. Bring the mixture to a boil, and then simmer for about 2-3 minutes until the agar powder is completely dissolved.

3. Strain the raspberry sauce.

4. Transfer the sauce into the pan. Use a scoop to transfer.

5. Cover with cling film, refrigerate for 30 minutes.

• Lychee Jelly

1. In a milk pot, add in the lychee syrup and agar agar powder. Give it a quick mix.

2. Bring the mixture to a boil, and then simmer for about 2-3 minutes until the agar powder is completely dissolved and formed a translucent liquid. That’s the sign that the mixture is ready. Remove from the heat.

3. Bring out the chilled pan. Arrange the lychee fruits to fill up the pan.

4. Use a scoop to transfer into the pan to fill up all the way to the top covering the lychee fruits.

5. Refrigerate for 2 hours or until the jelly is set.

6. Gently remove the loose pan and parchment paper.

7. The cake is ready to serve.