I saw a Key Lime Cheesecake recipe recently, which I thought I would try, however as I really only like my own baked cheesecakes (tried many in the past that were dry and just yuck), I thought I would use bits of my cheesecake with bits of the key lime cheesecake to make a new cheesecake. But then I thought I wanted it to taste a little like a margarita, so I added bits of a Margarita Cheesecake I found. So in the end I combined bits and pieces of three cheesecakes to make my very own Margarita Cheesecake.
This is creamy, smooth and just delicious. I absolutely love my method of cheesecake baking. You will honestly never bake a cheesecake any other way once you have tried my recipe. It all started with the best New York Cheesecake recipe I found. Since then that recipe has been modified with each cheesecake I want to try.
This recipe is worth trying, I promise you won't be disappointed, just make sure to follow the steps as they are written.
For the crust:
85g unsalted butter, melted, plus extra for tin
200g digestive biscuits, made into fine crumbs
1 tablespoon caster sugar
For the cheesecake topping:
750g Philadelphia full fat cream cheese, softened
250g caster sugar
3 tablespoons plain flour
Pinch of salt
Finely grated zest of 1 lime
4 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
2 tablespoons Grand Marnier
1 tablespoon Tequilla
3 x 60g eggs
150ml sour cream
For the sour cream topping:
230ml sour cream
1 tablespoon caster sugar
1 tablespoon lime juice (about 1/2 lime)
Finely grated zest of 1 lime, for decorating
Position an oven shelf in the middle of your oven. Preheat the oven to 180C/160C fan. Line the base of a 23cm round springform cake tin with baking paper.
For the crust: I like to blitz the biscuits in a food processor until you get fine crumbs. To the crushed biscuits add the melted butter and caster sugar, mix well to combine. Press the biscuit mix into the base of your prepared tin, when evenly spread, bake for 10 minutes. Allow to cool while you make the filling.
Remove the paddle attachment and put on the whisk attachment. With the mixer on a low speed, add lime zest, lime juice, lemon juice, Grand Marnier and Tequilla. Whisk in the eggs, one at a time. Here you should scrape down the sides of the bowl and whisk twice during this process to ensure it is all well combined. Add the sour cream and continue mixing until smooth and light, do not overbeat.
Run a knife around the edge of the cheesecake, to release any stuck bits. Unlock the sides, carefully remove. Slide the cheesecake onto a serving plate.
Pin it: www.pinterest.com/pin/399413060679589014/