INGREDIENTS


CRUST

1¾ cups crushed graham crackers or malt crackers

3 tbsp unsalted butter

¼ cup brown sugar

SAUCE

2 170 g canned passion fruit pulp

1 cup caster sugar

4 tsp cornstarch

¼ cup water

CHEESECAKE

3 packs cream cheese, softened

⅔ cup powdered sugar

2 tsp vanilla extract

3 cups thickened cream or whipped cream, chilled

4 tsp unflavoured gelatine

2 tbsp hot water

500g canned lychees, drained and chopped

TOPPING

8 pcs lychees



INSTRUCTIONS


CRUST


1. Combine all components and ensure its combined nicely and butter


is flippantly unfold at some stage in the overwhelmed crackers, press it in a 9


in pie pan.


2. Chill in refrigerator for round 20 minutes.


SAUCE


1. In a sauce pan integrate cornstarch and water, blend nicely to


dissolve.


2. Add the passionfruit pulp and sugar, blend nicely then warmth gently


till sugar dissolves and sauce thickens.


3. Remove from warmth then set apart to chill down.


CHEESECAKE


1. Place softened cream cheese in a bowl collectively with sugar and

vanilla extract, now the use of an electric powered mixer beat the cheese till

very well combined.

2. Dissolve gelatine in warm water then permit it cool for a while. Once

cooled down upload into the cream cheese combination, keep to beat

till combination will become fluffy.

3. Now upload thickened cream and chopped lychees then fold till

it’s flippantly combined.

4. Pour over the organized crust.

5. Top it with the sauce then with lychees. Refrigerate overnight.


Enjoy !!!