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Trade Winds Cheesecake




Source of Recipe


Internet


List of Ingredients




2 lg Packages (8 oz. each)-neufchatel or cream cheese at room Temperature.
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-follows)
1 lb (about 1 large) firm-ripe-mango
Fresh mint (optional)

* (or 1/2 teaspoon grated-orange peel)


Recipe



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.

CRUST:
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.