Margarita Cheesecake
Me and some of my friends are getting together soon for a Mexican Fiesta. Now the mains are taken care of, but what for dessert, I've never made a Mexican dessert before.
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.
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.
Recipe
It is best made the day before.
Serves 12
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
Serves 12
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.
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.
For the filling: Once the crust is baked and removed from the oven, increase the oven temperature to 220C/200C fan. Using a free standing electric mixer., with the paddle attachment on, beat the soft cream cheese at medium-low speed for 2 minutes or until creamy.
With the mixer on low, gradually add the sugar, then the flour and salt. You should scrape down the sides of the bowl and paddle twice during this process to ensure it is all well combined.
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.
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.
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Brush the sides of the baking tin with some extra melted butter. Place the springform tin onto a baking tray. Place the cheesecake filling over the biscuit base. Smooth out the top, push any lumps down with a knife, if you have any. Bake for 10 minutes.
Reduce the oven temperature down to 110C/90C fan, bake for a further 25 minutes. When done, the cheesecake should wobble slightly when you gently shake the tin. Open the oven door slightly and allow to cool in the oven for 2 hours. This gives you a cheesecake that is creamy in the centre. If you want a cheesecake with a drier texture leave the door closed the entire time. My cheesecake has never cracked on top, but it may according to the original recipe.
For the topping: Place the lime juice and caster sugar in a bowl. Add the sour cream, mix well to combine, Taste, if it needs a little more lime juice, add some, just don't make it too runny. Pour it over the cheesecake, spread it out evenly all the way to the edges. Cover the cheesecake loosely with foil and refrigerate overnight.
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.
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.
Sprinkle over some finely grated lime zest and serve.
Enjoy!
