Lychee Cheesecakes

Step 1: Place 6 metal ring molds of approximately 3 inch diameter on a baking tray. You can use a variety of sizes if preferred. To make the cheesecake bases, stir the graham crumbs and ground almonds into the melted butter. Divide the mixture between the molds and press firmly into the bases. Chill well while preparing the filling.

Step 2: Soak the gelatin in a bowl of cold water until softened. Meanwhile heat ONLY 1/4 cup of the whipping cream in a microwave until warm. Add the softened gelatin and stir until dissolved. Allow to cool but not set.

Step 3: In a bowl, mix together the Philly, sugar and lychee syrup until smooth. Whip the remaining 3/4 cup whipping cream until thick.

Step 4: Whisk the gelatin cream into the Philly mixture, and then FOLD in the whipped cream and lychee pieces. Allow to thicken slightly, until the lychee pieces are held in suspension, before dividing the mixture between the ring molds. Smooth the surfaces and refrigerate for 2-3 hours to set.

Step 5: Just before serving, remove the cheesecakes from the moulds by warming the moulds slightly with a warm damp cloth and pushing gently up from the bottom. Decorate each cheesecake with lychees and some pieces of gold leaf.