Ingredients
The following ingredients have 8 Servings
- 250 g gingernut biscuits broken into chunks
- 60 g unsalted butter melted
- 250 g reduced-fat cream cheese
- 250 g low-fat ricotta
- 2/3 cup caster sugar
- 1 1/2 tsp lemon rind, finely grated
- 250 ml lite thickened cream
- 15 lychees chopped fresh peeled seeded
- 1 handful lychees fresh *to serve
- 1 sprinkle lemon zest *to garnish
Instruction
- To make the base, place the cookies in a food processor or blender and process to a coarse crumb. Add the melted butter and continue to process until fully combined.
- Remove the crumb mixture and press into the base of a greased and lined 20cm springform cake tin, pressing with your hand until the surface of the base is smooth. Cover and chill.
- Place the low fat cream cheese, low fat ricotta, sugar and lemon rind in the bowl of an electric mixer and beat for a couple of minutes until well combined then add the light cream and continue beating for 5 minutes until mixture is smooth and thick. Stir through lychees.
- Spoon the mixture into the tin over the biscuit base and smooth the surface. Cover and freeze for 2 hours or until filling is solid.
- Take cake tin out of the freezer 15 minutes before serving. Carefully remove from tin and transfer to a serving plate.
- Top with extra lychees and lemon zest if desired. Serve immediately.
