MARGARITA CHEESECAKE
This dessert takes inspiration from the classic Tex-Mex cocktail -- right down to the salt on the rim of the glass (in this case, a salted-pretzel crust). Tequila and orange-flavored liqueur make this ultra-creamy cheesecake an adults-only treat (or replace the liquor with lime juice for an alcohol-free version).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 5h20m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 375 degrees, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press evenly in bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely.
- Filling: Reduce oven temperature to 325 degrees. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs, one at a time, beating well after each.
- Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan; carefully pour in enough boiling water to reach halfway up side of springform pan.
- Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish top of cheesecake with lime slices.
Nutrition Facts : Calories 496 g, Fat 35 g, Protein 10 g
MARGARITA CHEESECAKE
Steps:
- Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Refrigerate while preparing filling.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition.
- Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices.
MARGARITA CHEESECAKE
From Southern Living. Adult version of cheesecake with a pretzel crust containing pureed fresh strawberries, tequila and Triple Sec. I'm not a huge cheesecake fan, but have made this several times when having friends over for Mexican food. Remember to take 8 hour chilling time into account. Posted for strawberry recipe swap.
Provided by LonghornMama
Categories Cheesecake
Time 10h30m
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake at 325 degrees for 8-10 minutes; set aside.
- Place strawberries in container of electric blender; process until smooth, stopping once to scrape down sides. Reserve 1/2 c puree.
- Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in lime juice, tequila and liqueur.
- Pour into prepared pan. Pour reserved strawberry puree on top in a circle and gently swirl batter with a knife.
- Bake at 325 degrees for 1 hour and 10 minutes (center will be soft). Remove from oven and run knife around edge of pan to release sides.
- Return to oven; turn oven off and leave cheesecake in oven 30 minutes.
- Remove from oven and let cool completely on a wire rack. Remove from pan; cover with plastic wrap and chill 8 hours. DO NOT cover with foil! Garnish, if desired.
Nutrition Facts : Calories 463.4, Fat 29.5, SaturatedFat 16.5, Cholesterol 144.8, Sodium 659.3, Carbohydrate 43.1, Fiber 1.1, Sugar 20, Protein 8.6
MARGARITA CHEESECAKE
Make and share this Margarita Cheesecake recipe from Food.com.
Provided by Chef mariajane
Categories Cheesecake
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- MAKE THE CRUST: Preheat the oven to 375F with the rack in center. Butter a 9 1/2-inch springform pan; set aside,.
- In a food processor, pulse pretzels to fine crumbs. Add sugar and butter; process until combined.
- Presss evenly into bottom and slightly up sides (about 1-inch) of a 9-inch nonstick springform pan. Place on a baking sheet. Bake until light golden brown, 5-7 minutes. Set aside to cool. Reduce oven temperature to 325°F.
- PREPARE FILLING: With an electric mixer, beat cream cheese until light and fluffy, scraping down sides of bowl as needed, about 1 minute. Mix in sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth. Add eggs, one at a time, beating to combine after each addition.
- Pour into cooled crust (filling will come up higher than crust). Line outside of pan with aluminum foil (to prevent water from seeping in). Place in a raosting pan. Pour hot water to come halfway up sides of springform pan. Bake until set and slightly firm to the touch, about 1 hour. Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.
Nutrition Facts : Calories 484.1, Fat 35.4, SaturatedFat 21.5, Cholesterol 181.8, Sodium 429.4, Carbohydrate 33.7, Fiber 0.3, Sugar 22.3, Protein 9.6
MARGARITA CHEESECAKE
Steps:
- FOR CRUST:
- Position rack in center of oven and preheat to 350°F. Spray 9-inch springform pan with 2 3/4-inch-high sides with vegetable oil spray. Mix graham cracker crumbs and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Refrigerate crust.
- FOR FILLING:
- Using electric mixer, beat cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs.
- Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven.
- FOR TOPPING:
- Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.) Refrigerate cake until well chilled, up to 1 day.
- Run knife around pan sides. Remove pan sides. Place cake on platter. Arrange lime half-slices and peel around top edge of cheesecake.
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- Preheat oven to 350º. Mix cookie crumbs and butter till blended. Press crumbs onto bottom and 1-inch up sides of 9 inch springform pan. Refrigerate while preparing filling.
- Using a stand mixer with the paddle attachment, beat cream cheese until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime zest and beat until well blended.
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- Pour filling into crust. Bake until center is just set, about 50 minutes. Mix remaining 1 cup sour cream, ¼ cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top.
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