Submitted By: Melody
Ingredients:
2 large Packages (8 oz. each) cream cheese at room Temperature.
3/4 c Sugar
4 large Eggs
1 c Light or regular sour cream
2 tbsp. Orange-flavored liqueur *
1 tsp. Vanilla
Crust (recipe below)
Orange Sauce (recipe below)
1 lb (about 1 large) firm-ripe mango
Fresh mint (optional)* (or 1/2 teaspoon grated orange peel)
Chef FatBoy’s Notes: This is heaven!! Probably the best cheesecake I’ve ever tasted. I admit I cheated on the crust, I just used a pre-made graham cracker crust from the market and it worked just fine but imagine what it’s like with the homemade crust! I used Grand Marnier for the orange liqueur. Thank God this is nice and low-cal!
Directions: 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 325° 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 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 the 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° F 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.
