I do not have a sweet tooth, however I make desserts all the time. My two strengths in this culinary course are pies and cookies. When I watched this past week's episode of NFNS, the challenge was an over-the-top dessert to feed 150 people. Cookies wouldn't do, and since I'm not really a cake maker (that's my youngest daughter's expertise), I went to a bite sized pie: cheesecake!
We've all had them...those little ones you can get at the warehouse stores with the canned cherry or blueberry pie filling on top. How would mine be different? Use my pineapple cheesecake filling with tropical fruit puree on top!
A few weeks ago my neighbor knew I was starting this new format, and she brought over some freshly picked lychee fruit from her tree. She suggested using them for something fun and creative, and it was the perfect addition for this week's challenge!! They are loaded with vitamin C and potassium, and very common in Thai desserts when combined with banana, coconut, pineapple and other tropical fruit. Sounded like the ingredient I needed to hit this one out of the park!
Usually I make this dessert with only a thickened pineapple sauce, and while I liked the tropical creation for this week's challenge, I think my preference is just the pineapple one, so I've included that option in this week's recipe.
This is a great group dessert. It fits in a 9x13 pan and is about 2" high. If you want that dramatic effect, put it in a pie plate. Believe it or not, it all fits, and when you slice into it after chilling, nothing moves...all 5" high cheesecake!
Enjoy!
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