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Ingredientes
- 3 Tbsp. Butter, melted
- 1Â 1/2 c. Oreo cookie crumbs
- 2 lb Deli cream cheese
- 1 tub mascarpone cheese
- 1 c. Granulated sugar
- 1 tsp Vanilla
- 8 x Large eggs
- 10 ounce semisweet chocolate, melted
- 8 ounce cleaned, pitted lychee fruit
- Â Â Juice of 1 lemon
Direcciones
- To make crust, heat 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 in sugar.
- Blend till smooth, add in vanilla. Beat in Large eggs one at a time. Remove one-third of the cheese mix, set aside.
- Add in hot, not warm, melted chocolate to remaining cheese mix. Pour into springform pan. Transfer reserved cheese mix into piping bag. Place tip well into chocolate cheese mix 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 hrs or possibly till hard in center. Chill.
- To make lychee sauce, blend lychee fruit and lemon in food processor till smooth. Serve each slice surrounded by a pool of sauce.
- Makes 12 to 16servings.
- the CN Tower Toronto Star Magazine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 12 servings | |
| Calories 516 | |
| Calories from Fat 386 | 75% |
| Total Fat 44.39g | 55% |
| Saturated Fat 25.07g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 315mg | 13% |
| Potassium 351mg | 10% |
| Total Carbs 27.43g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 19.69g | 13% |
| Protein 11.71g | 19% |
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