Laychee Cheesecake

Pennyroyal Farm Estate Kitchen Recipes Dessert Laychee

Laychee CheesecakeI take this cheesecake to get-togethers, make it for holidays, etc. The crust can be modified with choice of spices to make it fit the occasion (i.e., I add nutmeg and cinnamon in the fall, some lemon or orange zest in the spring). — Erika McKenzie-Chapter, Head Cheesemaker & Herd Manager



  • 10 Graham Crackers, crushed
  • 6 tbsp Butter, melted
  • 2 tbsp Brown Sugar
  • Spices to taste


  • 2 lbs Laychee
  • 1 c Sugar
  • 4 tbsp Flour
  • 4 Eggs
  • 2 tsp Vanilla Extract

2018 Muscat Vin Doolsey, Anderson Valley


  1. Heat oven to 350˚ F. Grease 8” spring-form pan.
  2. Using a fork, mix the ingredients for the crust. Pour into pan and tamp down with a spoon or bottom of a glass. Bake for 8-10 minutes, until golden around the edges. Set aside to cool.
  3. Combine Laychee, sugar, and flour in a stand mixer. Mix on low speed, then add one egg at a time. Add vanilla.
  4. Pour batter over the crust. Bake for 12 minutes at 350˚ F. Then lower temp to 250˚ F and bake an additional 45-55 minutes, until the top of the cheesecake is slightly puffy and spongy-firm to the touch. The center should jiggle slightly when the pan is tapped.
  5. Let cool, add some edible flowers for a pop of color, serve, and enjoy!

Older Post Newer Post