| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits |
Toronto |
Desserts, Chocolate |
12 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter, melted |
| 1 1/2 |
c |
Oreo cookie crumbs |
| 2 |
lb |
Deli cream cheese |
| 1 |
|
Tub mascarpone cheese |
| 1 |
c |
Granulated sugar |
| 1 |
ts |
Vanilla |
| 8 |
|
Eggs |
|
|
10 oz. semisweet chocolate, melted |
|
|
8 oz. cleaned, pitted lychee fruit |
|
|
Juice of 1 lemon |
INSTRUCTIONS
CRUST:
FILLING:
LYCHEE LOVE LIQUID:
To make crust, melt butter, blend with cookie crumbs and press over bottom
and slightly up sides of a greased 10 inch springform pan. Chill.
To make filling, cream the cheeses on slow speed of mixer, then add sugar.
Blend until smooth, add vanilla. Beat in eggs one at a time. Remove
one-third of the cheese mixture, set aside.
Add warm, not hot, melted chocolate to remaining cheese mixture. Pour into
springform pan. Transfer reserved cheese mixture into piping bag. Place
tip well into chocolate cheese mixture and squeeze a large even dot in
center. Continue making smaller dots in batter around cake and rim. Bake
in a 250F oven for 1 1/2 hours or until firm in center. Chill.
To make lychee sauce, blend lychee fruit and lemon in food processor until
smooth. Serve each slice surrounded by a pool of sauce. Makes 12 to 16
servings. Typed in MMFormat by cjhartlin@msn.com Source: The Restaurant at
the CN Tower Toronto Star Magazine.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 3, 1998
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