Trade Winds Cheesecake

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  • 1 1/2 cups finely crushed crisp coconut macaroon cookies
  • 1/4 cup (1/3 pound) melted butter or margarine


  • 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
  • 1 pound (about 1 large) firm-ripe mango
  • Fresh mint (optional)

Orange Sauce

  • 4 tablespoons sugar
  • 4 teaspoons cornstarch
  • 2/3 cup orange juice
  • 3 tablespoons orange-flavored liqueur or orange juice


  1. Crust: Mix 1macaroon cookies with melted butter or margarine. Press mixture over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim.
  2. Bake in a 325 degrees F oven until lightly browned, about 15 minutes.
  3. Filling: In a large mixing bowl, beat cheese and sugar until creamy.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Add sour cream, liqueur and vanilla extract; beat until blended. Pour over crust.
  6. Bake in a 325 degree F oven until center of cake jiggles only slightly when gently shaken, 45 to 50 minutes.
  7. Cool completely on a rack. (If made ahead, cover and chill up until the next day.)
  8. Spoon about 1/3 of the lukewarm Orange Sauce over cheesecake, to within 1 inch of sides.
  9. 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.
  10. 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.
  11. Run a knife around inside edges of pan. Remove pan rim. Garnish with mint. With a sharp knife, cut cake into wedges.
  12. Orange Sauce: In a 2- to 3-quart pan, mix 3 tablespoons sugar and 4 teaspoons cornstarch.
  13. Stir in 2/3 cup orange juice and 3 tablespoons orange-flavored liqueur (or orange juice). Stir over high heat until boiling.
  14. Cool to lukewarm.

Makes about 12 servings.

Source: Sunset Magazine, May, 1991