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 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
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.