Yield: 12 Servings
|3 tablespoons||Butter, melted|
|1½ cup||Oreo cookie crumbs|
|2 pounds||Deli cream cheese|
|1 \N||Tub mascarpone cheese|
|1 cup||Granulated sugar|
|\N \N||10 oz. semisweet chocolate, melted|
|\N \N||8 oz. cleaned, pitted lychee fruit|
|\N \N||Juice of 1 lemon|
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.
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 1½ 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@... Source: The Restaurant at the CN Tower Toronto Star Magazine.