Recipe for cooking mai tai cheesecake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Mai Tai Cheesecake

Toasted Coconut Crust
1 3/4 c. flaked coconut
3 Tbsp. melted butter

In a sm. bowl stir together coconut and butter until well combined. Press the mixture evenly onto the bottom of a greased 9-in. springform pan. bake at 350 degrees F for 12 to 15 mins. or until golden. Set aside.

Mai Tai Filling
24 oz. cream cheese
3/4 c. sugar
5 tsp. cornstarch
4 eggs
1 egg yolk
1/3 c. frozen orange juice concentrate, defrosted
1/4 c. grenadine syrup
1/4 c. orange-flavored liqueur
1/4 c. light rum
2 tsp. vanilla extract or flavoring

In a lrg. bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in orange juice concentrate, grenadine syrup, liqueur, rum and vanilla extract or flavoring. Pour the filling over the crust.

Bake at 350 degrees F for 15 mins.. Lower the temperature to 200 degrees F and bake fo 1 hour and 10 mins. or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

Orange Glaze
1/2 c. frozen orange juice concentrate, defrosted
4 tsp. lime juice
4 tsp. grenadine syrup
1 Tbsp. cornstarch
1 Tbsp. orange-flavored liqueur
1 Tbsp. light rum
Fresh fruit, sliced

In a sm. saucepan stir together orange juice concentrate, lime juice, grenadine syrup and cornstarch. Cook and mix until thickened and bubbly. Cook and stir 2 mins. more. Remove from heat, and stir in liqueur and rum. Pour over cheesecake.

Garnish cheesecake with fruit. Chill until serving time.

Makes approximately 12 to 18 slices.