📖 Instructions

1. Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with aluminum foil.
2. For the crust, in a food processor, pulse the graham crackers until finely ground. Add the melted butter and sugar, then pulse until the mixture is evenly moistened and resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then let it cool slightly.
3. While the crust is baking, prepare the raspberry puree. In a small saucepan, combine the raspberries and sugar. Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly (about 8-10 minutes). Strain the puree through a fine-mesh sieve to remove the seeds. Set aside to cool.
4. For the cheesecake filling, in a large bowl or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Gradually add the sugar, beating until well combined. Beat in the sour cream, vanilla extract, and lychee liqueur (if using) until just combined. Do not overbeat.
5. Add the eggs one at a time, beating gently after each addition. Be careful not to overmix, as this can incorporate too much air into the batter, which can cause the cheesecake to crack during baking.
6. In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5-10 minutes to soften. Melt the gelatin mixture in a double boiler or microwave in 10 second intervals, stirring until completely dissolved. Let it cool slightly.
7. Gradually pour the melted gelatin into the cheesecake batter, mixing on low speed until just combined.
8. Gently fold in the chopped lychees and the raspberry puree, swirling it into the batter to create a marbled effect.
9. Pour the cheesecake batter over the prepared crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is your water bath).
10. Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover it with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight.
12. Before serving, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan. Gently remove the sides of the springform pan. Garnish with fresh raspberries, lychees, and a dusting of powdered sugar, if desired. Serve chilled and enjoy this raspberry lychee cheesecake romance!