Title: Trade Winds Cheesecake
Categories: Cake cheese, Ceideburg
Yield: 1 Servings
2 lg Packages (8 oz. each)
-neufchatel or cream cheese
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
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
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
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.
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- Sugar Substitution Chart