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Recipe by: vafara
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See below ingredients and instructions of the recipe
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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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