Litchi Cheesecake Flowers Recipe

Preparation: Prepare Litchi Sauce: In a small saucepan, boil the reserved litchi juice, stirring occasionally, until reduced to 3/4 cup. In a food processor or blender, puree the drained canned lichis. Combine lichi puree with 1/2 cup sugar and 3 teaspoons lemon juice until sugar dissolves. Refrigerate sauce. Make Cheesecake Flowers: Preheat oven to 350 degrees F. Spray 12 (2-1/2-inch) muffin cups with vegetable oil spray. Place one sheet of phyllo dough on a sheet of plastic wrap, parchment paper, or freezer paper. (Keep remaining phyllo dough sheets covered so they don't dry out while you're working.) Brush with melted butter. Place another sheet of phyllo on top of buttered phyllo. Brush with melted butter. Repeat with two more layers, buttering each layer, until the phyllo stack is 4 layers deep. Set aside and repeat process with remaining 4 sheets of phyllo dough. Cut each of the two phyllo stacks in half lengthwise, then again into thirds crosswise. You should have 12 squares. Gently place each phyllo square into greased muffin cups. The four corners of the phyllo squares will overhang to form petals. Set aside while preparing filling. To prepare filling, beat cream cheese until smooth. Add egg, 3 tablespoons sugar, 1 teaspoon lemon juice, and vanilla extract. Beat on medium speed until combined. (You may also use a food processor or blender for this process.) Divide filling evenly amongst the phyllo-lined muffin cups. Bake 10 to 15 minutes until lightly browned. Carefully remove cheesecake flowers to a tray to cool. To serve, spoon lichi sauce onto the bottom of individual dessert plates. Top with cheesecake flowers. Place two kiwifruit slices in sauce on either side of each cheesecake flower to form leaves. Top cheesecakes with fresh litchis . Note: Litchis are also known as lychees . Canned litchis are found in the canned fruit or Oriental section of major grocery stores and Oriental markets. Yield: 12 servings