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---------- Recipe via Meal-Master (tm) v8.05
Title: Spotted Chocolate Cheesecake w/Lychee Love Liquid
Categories: Desserts, Chocolate
Yield: 12 Servings
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. Typed in MMFormat by cjhartlin@msn.com
Source: The Restaurant at the CN Tower Toronto Star
Magazine.
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