Trade Winds Cheesecake

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.