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Margarita Cheesecake

Courses: Dessert
Serves: 10 people

Recipe Ingredients

1 1/4 cups 182g / 6.4ozVanilla wafer cookie crumbs
1/4 cup 49g / 1.7ozUnsalted butter - melted
3   Cream cheese - (8 oz ea) - room temperature
2 cups 474mlSour cream
1 1/4 cups 247g / 8.7ozSugar
3 tablespoons 45mlGrand Marnier
3 tablespoons 45mlGold tequila
3 tablespoons 45mlFreshly-squeezed lime juice
2 teaspoons 10mlGrated lime peel
4 teaspoons 20mlEggs (large)
  Very thin lime slices - for garnish

Recipe Instructions

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.

This recipe yields 10 to 12 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6307 broadcast 10-25 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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