Cake Recipes
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
- 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.
- Bake at 350 degrees F for 12 to 15 minutes or until golden. Set aside.
Mai Tai Filling
- In a large 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. Pour the filling over the crust.
- Bake at 350 degrees F for 15 minutes.
- 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.
- Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
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.
- Garnish cheesecake with fruit.
- Chill until serving time.