STRAWBERRY MARGARITA CAKE
Nonalcoholic strawberry margarita mix makes this party cake a great addition to picnics and potlucks.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h43m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan. Add enough water to drink mix to measure 1 1/4 cups.
- In large bowl, beat cake mix, drink mix, oil and egg whites with electric mixer on low speed 2 minutes. Pour into pan. Bake and cool and directed on box for 13x9-inch pan.
- Gently stir lime peel into whipped topping; spread over top of cake. Garnish with strawberries. Store covered in refrigerator.
Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 25 g, TransFat 0 g
STRAWBERRY MARGARITA CHEESECAKE
Make and share this Strawberry Margarita Cheesecake recipe from Food.com.
Provided by Catie
Categories Cheesecake
Time 55m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- To make the crust, mix the crushed graham crackers, melted butter and sugar thoroughly then press into the bottom of a 9x13 dish.
- Bake at 350 degrees for 10 minutes.
- Set aside and let it cool completely.
- While the crust is cooling, prep the cream cheese layer. Beat the cream cheese and margarita mix until smooth and then fold in 3 cups of the whipped topping. When the crust is cooled, spread this layer onto it.
- Set the crust and cream cheese layer in the refridgerator to chill while prepping the strawberry layer.
- Boil 1/2 a cup of water and pour it into a bowl. Add in the gelatin package and stir until completely dissolved.
- Add in the package of frozen, sliced strawberries and stir until the gelatin is set and the strawberries are all separated.
- Using a wire whisk, stir in 5 cups of the whipped topping until completely mixed.
- Pour over top of the cream cheese layer.
- Cover and refrigerate 4 to 5 hours to set fully. Soft set at 3 hours.
Nutrition Facts : Calories 333.8, Fat 24.9, SaturatedFat 15.1, Cholesterol 73.8, Sodium 269.6, Carbohydrate 24.5, Fiber 0.9, Sugar 15.6, Protein 4.7
STRAWBERRY MARGARITA
Steps:
- Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.
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
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
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