No bake lychee cheesecake with elderflower and summer berry jelly

Crush the ginger nut biscuits using a rolling pin or food processor, then mix together with melted butter

Pour into a lined 8-inch loose bottom baking tin, press firmly and refrigerate whilst you prepare the filling

For the cheesecake filling, puree 140g of lychees (from the tin as we need to use the flavored syrup) using a hand blender

Put the gelatine leaves in a bowl of cold water for 5 mins until soft. Heat the lychee syrup in a microwave until hot. Squeeze out any extra liquid from the soft gelatine and then add into the hot syrup, stirring to melt. Leave to cool for 15 mins

In another bowl, mix the cream cheese, icing sugar, lychee puree and gelatine mix, whisk using a hand mixer until light and creamy

Add in the cream and whisk until thickened

Once everything is well combined, pour into the baking tin with the prepared biscuit base. Lightly tap the tin on the counter to smooth out the top and remove any large air bubbles. Cover and refrigerate for at least 3 hours

Decorate the cheesecake with fresh berries and lychees

For the jelly topping, put the gelatine leaves in a bowl of cold water for 5 mins until soft. Heat the lychee syrup in a bowl in a microwave until hot. Squeeze out any extra liquid from the soft gelatine and then add into the hot syrup, stirring to melt and the stir in the cordial. Leave to cool until room temperature

Gently ladle in the jelly mixture over the top of the cheesecake. Cover and chill overnight to fully set

To remove the cheesecake from the tin, warm the outside using a hot tea towel to slightly melt the cheesecake. Position a jar under the baking tin and gently press down; the cheesecake should release cleanly