| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecake, Ceideburg 2 | 1 | Servings | |
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) |
INSTRUCTIONS
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 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. Posted by Stephen Ceideberg; April 24 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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