Title: Trade Winds Cheesecake
 Categories: Cake cheese, Ceideburg
      Yield: 1 Servings
      2 lg Packages (8 oz. each)
           -neufchatel or cream cheese
           -at room
    3/4 c  Sugar
      4 lg Eggs
      1 c  Light or regular sour cream
      2 tb Orange-flavored liqueur *
      1 ts Vanilla
           Crust (recipe follows)
           Orange Sauce (recipe
      1 lb (about 1 large) firm-ripe
           Fresh mint (optional)
           * (or 1/2 teaspoon grated
           -orange peel)
  This is heaven!  Probably the best cheesecake I've ever tasted. I cheated
  on the crust++just used a pre-made graham cracker crust from the market and
  it worked just fine. I used Grand Marnier for the orange liqueur. Thank God
  this is nice and low-cal!  ;-}
  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 1/3 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 1/4 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. With a
  sharp knife, cut cake into wedges.
  Makes about 12 servings.
  Mix 1 1/2 cups finely crushed crisp coconut macaroon cookies with 1/4 cup
  (1/3 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 2/3 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. 

search recipes, browse recipes, or see today's recipe

PastryWiz - Chef Jobs - Cake Decorating

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart