Trade Winds Cheesecake
Tropical cheesecake on a coconut macaroon crust topped with fresh mango slices and a Grand Marnier orange sauce. A showstopper dessert that brings island vibes to every creamy, citrusy bite.
YIELD
12 servingsPREP
15 minCOOK
50 minREADY
65 minClose your eyes and take a bite. You’re somewhere warm, there’s a breeze, and this cheesecake is the reason you’re smiling.
A buttery coconut macaroon crust holds a silky cream cheese filling laced with Grand Marnier and vanilla, all crowned with sliced fresh mango and a glossy orange liqueur sauce.
Every layer plays its part: the toasty crunch of coconut on the bottom, the tangy richness of the filling, and that bright, tropical fruit on top that makes it feel like a vacation on a plate.
Originally featured in Sunset Magazine back in 1991, this recipe has stood the test of time for good reason.
Chef Tips
- Bring your cream cheese to room temperature before mixing. Cold cream cheese means lumps, and nobody wants a lumpy cheesecake
- The cake is done when the center still jiggles slightly. It firms up as it cools. Overbaking is the number one cheesecake killer
- Make the orange sauce while the cake cools and let it reach lukewarm before spooning it on
- This cheesecake actually tastes better the next day, so making it ahead is a feature, not a compromise
- A pre-made graham cracker crust works in a pinch, but the coconut macaroon crust is what makes this recipe special
Ingredients
Directions
This is heaven! Probably the best cheesecake I’ve ever tasted.
You can cheat on the crust and use a pre-made graham cracker crust.
I used Grand Marnier for the orange liqueur.
In a large mixing bowl, beat cheese and sugar until creamy.
Add eggs, 1 at a time, beating well after each addition.
Add sour cream, liqueur and vanilla; beat until blended.
Pour over crust. Bake in a 325F oven until center of cake jiggles only slightly when gently shaken, 45 to 50 minutes.
Cool completely on a rack. (If made ahead, cover and chill up until the next day. )
Spoon about ⅓ of the lukewarm orange sauce over cheesecake, to within 1 inch of sides.
Peel mango. Cut fleshy cheeks off each side of pit, then cut off remaining fruit.
Cut mango into thin slices 4 to 5 inches long.
Arrange over cheesecake, overlapping slightly.
Spoon remaining sauce over fruit and cake to within about ¼ inch of side.
Cover; chill until sauce is set, about 30 minutes or up to 8 hours.
Run a knife around inside edges of pan.
Remove pan rim.
Garnish with mint and or grated orange peel.
With a sharp knife, cut cake into wedges.
Makes about 12 servings.
CRUST: Mix 1½ cups finely crushed crisp coconut macaroon cookies with ¼ cup (⅓ pound) melted butter or margarine.
Press mixture over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim.
Bake in a 325F oven until lightly browned, about 15 minutes.
ORANGE SAUCE: In a 2 to 3-quart pan, mix 3 tablespoons sugar and 4 teaspoons corn starch.
Stir in ⅔ cup orange juice and 3 tablespoons orange-flavored liqueur (or orange juice).
Stir over high heat until boiling.
Cool to lukewarm.
Sunset Magazine, May, 1991.
Posted by Stephen Ceideberg; April 24 1991.
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