Mai Tai Cheesecake Recipes

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.

Steps:

• In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
• In small bowl, mix glaze ingredients until sugar is dissolved. Brush glaze over cupcakes.
• In large bowl, beat shortening and 1/2 cup butter with electric mixer on low speed until smooth. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until combined. Add extracts and 2 tablespoons of the milk; beat until blended. Add enough of the remaining 1 to 2 tablespoons milk, 1 teaspoon at a time, beating until frosting is light and fluffy.
• Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with cherries.