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Cheesecake with Lychee Love Sauce
3 tbsp. melted butter
1 1/2 cup cookie crumbs
2 lbs cream cheese
1 tub mascarpone cheese
1 cup granulated sugar
1 tsp. vanilla
8 eggs
8 oz. cleaned lychees in syrup
juice of 1 lemon
drop of red food coloring
To make the crust, melt butter, blend with cookie crumbs and press over the bottom
and up the sides of a greased 10 inch pie pan. Chill.
To make the filling, cream the cheeses on slow speed of blender, then add water.
Set aside cheese mixture
Pour cheese mixture into pie pan and bake at 250 degrees for 1 1/2 hours. Remove
from oven and chill
To prepare the lychee love sauce blend the lychee fruit and lemon in a food processor
until smooth. Serve each slice of the cheesecake surrounded by a pool of sauce.
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