Mai Tai Cheesecake Food

MAI TAI CHEESECAKE

Steps:

• 1. Preheat 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
• 2. In 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.
• 3. In 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.

MAI TAI

Steps:

• Pour the golden rum, curacao, orgeat, lime juice and sugar syrup into a cocktail shaker with a handful of ice cubes. Shake until the outside of the shaker feels really cold.
• Fill a tumbler with crushed ice then strain the cocktail over it. Slowly pour the dark rum over the top so it stains the top of the drink a rusty gold.
• Garnish with fruit like pineapple, lime and cocktail cherries if you like.