This is heaven! Probably the best cheesecake I've ever
tasted.
You can cheat on the crust and use a pre-made graham cracker crust.
I used Grand Marnier for the orange liqueur.
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 5 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 3 minutes or up to 8 hours.
Run a knife around inside edges of pan.
Remove pan rim.
Garnish with mint and or grated orange peel.
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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