250 g gingernut biscuits broken into chunks
60 g unsalted butter melted
250 g reduced-fat cream cheese
250 g low-fat ricotta
2/3 cup caster sugar
1 1/2 tsp lemon rind finely grated
250 ml light thickened cream
15 lychees fresh peeled seeded chopped
1 handful lychees fresh *to serve
1 sprinkle lemon zest *to garnish
To make the base, place the cookies in a food processor or blender and process to a coarse crumb. Add the melted butter and continue to process until fully combined.
Remove the crumb mixture and press into the base of a greased and lined 20 cm springform cake tin, pressing with your hand until the surface of the base is smooth. Cover and chill.
Place the low fat cream cheese, low fat ricotta, sugar and lemon rind in the bowl of an electric mixer and beat for a couple of minutes until well combined then add the light cream and continue beating for 5 minutes until mixture is smooth and thick. Stir through lychees.
Spoon the mixture into the tin over the biscuit base and smooth the surface. Cover and freeze for 2 hours or until filling is solid.
Take cake tin out of the freezer 15 minutes before serving. Carefully remove from tin and transfer to a serving plate.
Top with extra lychees and lemon zest if desired. Serve immediately.
Freeze for 2 or more hours.