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)
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.
Posted by Karen
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