CRUST:
3 tb Butter, melted
1 1/2 c Oreo cookie crumbs
FILLING:
2 lb Deli cream cheese
1 Tub mascarpone cheese
1 c Granulated sugar
1 ts Vanilla
8 Eggs
10 oz. semisweet chocolate,
-melted
LYCHEE LOVE LIQUID:
8 oz. cleaned, pitted lychee
-fruit
Juice of 1 lemon
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.
Yields
12 Servings