16 ounces cream cheese (at room temperature) 3/4 cup granulated sugar 4 large eggs 1 cup light or regular sour cream 2 tablespoons orange−flavored liqueur (such as Grand Marnier) or 1/2 teaspoon grated orange peel 1 teaspoon vanilla extract Crust Orange Sauce 1 pound (about 1 large) firm−ripe mango Fresh mint (optional)
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 extract; beat until blended. Pour over crust. Bake in a 325 degree F 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 325 degrees F oven until lightly browned, about 15 minutes.
Orange Sauce In a 2− to 3−quart pan, mix 3 tablespoons sugar and 4 teaspoons cornstarch. 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.
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 extract; beat until blended. Pour over crust. Bake in a 325 degree F 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 325 degrees F oven until lightly browned, about 15 minutes.
Orange Sauce In a 2− to 3−quart pan, mix 3 tablespoons sugar and 4 teaspoons cornstarch. 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.
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