Mai Tai Cheesecake

cathy tate


I found this recipe in a discount cookbook called "Booze infused Cakes". I can't wait to try it. Infact, my church supper club in coming up this month and this is my dessert--looks and sounds yummy to me !!

★★★★★ 1 vote
30 Min
2 Hr


1 3/4 c
sweetened flaked coconut
3 Tbsp
3 (8oz) oz
cream cheese
3/4 c
5 tsp
plus 1 tbs cornstarch - divided
1 large
egg yolk
1/3 c
plus 1/2 c frozen orange juice concentrate
1/4 c
plus 1 tbs triple sec, divded
1/4 c
plus 1tbs light rum
2 tsp
4 tsp
lime juice
4 large
1/4 c
plus 4 tsp grenadine, divded


1Preheat oven to 350 degrees. Grease 9 inch springform pan with nonstick spray; set aside. In a small bowl, stir together coconut and butter until well blended. Press mixture into bottom of prepared pan. Bake for 12-15 minutes or until golden brown. Let cool
2In a large bowl, combine cream cheese, sugar and 5 teaspoons cornstarch. Beat on medium speed until smooth. Add eggs and egg yolk, one at a time beating well after each addition. Reduce speed to low and beat in 1/3 cup orange juice concentrate, 1/4 cup grenadine, 1/4 cup Triple SEc, 1/4 cup Rum and vanilla until well blended. Pour filling over crust. Bake for 15 minutes. Lower oven temperature to 200 degrees and bake for 70-80 minutes or until the center is almost set but still jiggles slightly. Remove from the oven and cool for 1 hour. Chill uncovered overnight.
3In a small saucepan over medium heat, stir together lime juice and remaining 1/2 cup orange juice concentrate, 4 teaspoons grenadine and 1 TBS carnstarch. Cook and stir constantly until glaze is thickened and bubbly. Cook 2 minutes more. Remove from heat. Wisk in remaining 1 TBS Triple Sec and 1 TBS Rum. Run knife around the inside edge of pan . Remove pan sides. Cut cheesecake into wedges and drizzle with glaze.

About Mai Tai Cheesecake

Course/Dish: Cakes
Main Ingredient: Alcohol
Regional Style: American