Mai Tai Cheesecake

Yield: 12 to 18 slices

Ingredients

Toasted Coconut Crust

• 1 3/4 cups flaked coconut
• 3 tablespoons butter, melted

Mai Tai Filling

• 24 ounces cream cheese
• 3/4 cup granulated sugar
• 5 teaspoons cornstarch
• 4 eggs
• 1 egg yolk
• 1/3 cup frozen orange juice concentrate, thawed
• 1/4 cup grenadine syrup
• 1/4 cup orange-flavored liqueur
• 1/4 cup light rum
• 2 teaspoons vanilla extract

Orange Glaze

• 1/2 cup frozen orange juice concentrate, thawed
• 4 teaspoons lime juice
• 4 teaspoons grenadine syrup
• 1 tablespoon cornstarch
• 1 tablespoon orange-flavored liqueur
• 1 tablespoon light rum
• Fresh fruit, sliced

Instructions

Toasted Coconut Crust

1. In a small bowl stir together coconut and butter until well combined. Press the mixture evenly onto the bottom of a greased 9 inch springform pan.
2. Bake at 350 degrees F for 12 to 15 minutes or until golden. Set aside.

Mai Tai Filling

1. In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth.
2. Add eggs and egg yolk, one at a time, beating well after each addition.
3. Beat in orange juice concentrate, grenadine syrup, liqueur, rum and vanilla extract. Pour the filling over the crust.
4. Bake at 350 degrees F for 15 minutes.
5. Lower the temperature to 200 degrees F and bake fo 1 hour and 10 minutes or until the center no longer looks wet or shiny.
6. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Orange Glaze

1. In a small saucepan stir together orange juice concentrate, lime juice, grenadine syrup and cornstarch. Cook and mix until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat, and stir in liqueur and rum. Pour over cheesecake.
2. Garnish cheesecake with fruit.
3. Chill until serving time.