Trade Winds Cheesecake
Yield
12 servingsPrep
15 minCook
50 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
or neufchatel, at room temperature |
|
| ¾ | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
sour cream
light or regular |
|
| 2 | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 | teaspoon |
vanilla extract
|
|
| (recipe follows) | |||
| (recipes follows) | |||
| 1 | pound |
mangos
firm but ripe |
|
| 1 | x |
mint leaves
fresh, optional |
*
|
| ½ | teaspoon |
orange zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
or neufchatel, at room temperature |
|
| 177 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
sour cream
light or regular |
|
| 3E+1 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 5 | ml |
vanilla extract
|
|
| (recipe follows) | |||
| (recipes follows) | |||
| 453.6 | g |
mangos
firm but ripe |
|
| 1 | x |
mint leaves
fresh, optional |
*
|
| 2.5 | ml |
orange zest
grated |
|
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.
