Recipe for Mai Tai Cheesecake


    Mai Tai Cheesecake

    Toasted Coconut Crust
    1 3/4 cups flaked coconut
    3 tablespoons butter, melted

    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
    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

    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
    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

    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.

    Makes 12 to 18 slices.