Lychee Cheesecake (No Bake)

Ingredients

• 1 pack Digestive biscuits
• 5-6 tbsp melted butter
• 1 cup Whipping cream
• 1 cup crumbled Cottage Cheese
• 100 ml store-bought Fresh Cream (optional)
• 1/4 cup Icing sugar
• 1 tsp Vanilla essence
• 1 tbsp Lemon juice
• 1 cup Lychee

Steps

1. For the base, powder the biscuits in a food processor until done. Add melted butter and press this mix onto a springform pan. Refrigerate for about 10 minutes to set.
2. After the base is set, spread the cottage cheese or paneer, whipping cream and fresh cream on top of it carefully. Whisk it up well or use an electric beater. Fold in deseeded lychee too. It gives a nice flavour and crunch to the cheesecake.
3. Now allow this homemade yummy variation of cheesecake with Indian cottage cheese in the refrigerator overnight or even more.
4. Do not rush about the setting time of the cheesecake. I waited almost 8 hours before slicing it up. Enjoy!