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 CAKE
This margarita cake is perfect for a picnic on a warm day. You'll be surprised at how closely it tastes like the real thing. These other margarita dessert recipes are delicious, too. ?-Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, combine glaze ingredients. Drizzle over cake.
Nutrition Facts : Calories 284 calories, Fat 8g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 379mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
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
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
MINI MARGARITA CHEESECAKES
I like to make this appetizer for Cinco de Mayo celebrations.
Provided by NORTHWESTGAL
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 75
Number Of Ingredients 9
Steps:
- Beat sweetened condensed milk and cream cheese together using an electric mixer on low speed until smooth and creamy. Add limeade, tequila, and triple sec; beat on medium-high speed until cheesecake mixture is creamy and thickened, 5 to 8 minutes. Spoon about 1 tablespoon cheesecake mixture into each scoop-style tortilla chip. Arrange mini cheesecakes on a platter; refrigerate until chilled and set, 2 hours to overnight.
- Beat cream and lime juice together in a bowl using an electric mixer until smooth and thickened; gradually add sugar and continue beating until soft peaks form. Top each cheesecake with about 1 teaspoon lime-flavored whipped cream.
Nutrition Facts : Calories 55.8 calories, Carbohydrate 6.1 g, Cholesterol 9.4 mg, Fat 3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 21.3 mg, Sugar 5.1 g
MINI MARGARITA CHEESECAKES
These are the perfect appetizer for any Cinco de Mayo celebration. They're not difficult to make, but can be a bit time-consuming (about 45 minutes) to fill all the little scoop-style tortilla chips. But I think they're worth it. FOR A NON-ALCOHOL VERSION -- You can easily omit the alcohol, and these mini margarita cheesecake appetizers will still taste scrumptuous. ABOUT TOSTITO SCOOPS - These are Tostito's brand Scoops, which are "cup" shaped corn tortilla chips. A 10-ounce bag should be plenty for one batch of these mini cheesecakes (you won't use all of the scoops, but you need the whole bag so you can be assured of getting enough that are not broken). You shouldn't have any problem finding Tostito's Scoops in the chips/snacks aisle of most grocery stores.
Provided by Northwestgal
Categories Brunch
Time 3h
Yield 70-75 mini cheesecakes
Number Of Ingredients 9
Steps:
- With an electric mixer at a low setting, mix together the condensed milk and softened cream cheese until the mixture is creamy. Add the tequila, triple sec, and limeade, and beat on medium-high speed for about 7-10 minutes or until the mixture is smooth and beginning to thicken.
- Spoon about 1 tablespoon of the cheesecake mixture into each Tostito Scoop. TIP - Use the best-shaped Scoops (i.e., those that are not broken or chipped, and those that lay flat and have the highest sides (so they won't tip or let the cheesecake layer spill out).
- Place each filled mini cheesecake on a large platter. When the platter is full, let it chill in the refrigerator for at least 2 hours (overnight is ideal), so the cheesecake layer will get firm.
- After the mini cheesecakes have chilled, whip the heavy cream and lime juice together with an electric beater until peaks just begin to form (it should take about 5-8 minutes or so). Gradually add the sugar and continue beating about 5 more minutes or until soft peaks form. Top each mini cheesecake with a small dollop of the whipped cream mixture.
Nutrition Facts : Calories 49, Fat 2.9, SaturatedFat 1.8, Cholesterol 10.2, Sodium 18.1, Carbohydrate 5.2, Sugar 5, Protein 0.8
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.
MARGARITA CHEESECAKE FREEZES
These rich, citrusy desserts are the perfect end to a summer meal. You can substitute an equal amount of lime juice for the tequila and triple sec, if you prefer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer, beat cream cheese until smooth. Add sour cream, confectioners' sugar, lime zest, lime juice, tequila, and triple sec; beat until combined. (You can substitute lime juice for the tequila and triple sec.) In another bowl, whip heavy cream until stiff peaks form; fold into cream-cheese mixture. Cover with plastic wrap; freeze until firm, about 30 minutes.
- Pulse granulated sugar and graham crackers in a food processor until finely chopped; stir in melted butter. To serve, place lime juice on one plate and salt on another. Dip rims of glasses in juice, then salt. Remove mixture from freezer, and scoop into glasses; sprinkle with topping. Let soften slightly before serving.
MARGARITA CHEESECAKE PIE
Give Margarita Cheesecake Pie sweet-tart deliciousness with sweetened condensed milk and fresh lemon juice. No tequila needed for Margarita Cheesecake Pie!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Combine cracker crumbs and butter; press onto bottom and up side of 9-inch pie plate.
- Bake 10 min. or until golden brown. Remove from oven; cool 5 min.
- Meanwhile, zest 1 lime; set aside. Cut zested lime in half; squeeze juice from lime halves. Beat cream cheese and milk with mixer until blended. Add lime juice and lemon juice; mix well.
- Spoon cream cheese mixture into crust; smooth top. Cut remaining lime into 4 lengthwise quarters, then cut each quarter crosswise into thin slices. Arrange around edge of pie; sprinkle with zest.
- Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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