TRADE WINDS CHEESECAKE

      Title: TRADE WINDS CHEESECAKE
  Categories: Cheesecakes, Ceideburg 2
       Yield: 1 Servings
  
       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)
  
   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.
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