Yield: 1 servings
Measure | Ingredient |
---|---|
2 larges | Packages (8 oz. each) neufchatel or cream cheese at room |
\N \N | Temperature. |
¾ cup | Sugar |
4 larges | Eggs |
1 cup | Light or regular sour cream |
2 tablespoons | Orange-flavored liqueur * |
1 teaspoon | Vanilla |
\N \N | Crust (recipe follows) |
\N \N | Orange Sauce (recipe follows) |
1 pounds | (about 1 large) firm-ripe mango |
\N \N | Fresh mint (optional) |
\N \N | * (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 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. 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.