Mai Tai Cheesecake

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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


  1. Toasted Coconut Crust: 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.
  3. Mai Tai Filling: In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth.
  4. Add eggs and egg yolk, one at a time, beating well after each addition.
  5. Beat in orange juice concentrate, grenadine syrup, liqueur, rum and vanilla extract. Pour the filling over the crust.
  6. Bake at 350 degrees F for 15 minutes.
  7. 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.
  8. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
  9. Orange Glaze: 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.
  10. Garnish cheesecake with fruit.
  11. Chill until serving time.

Yield: 12 to 18 slices