I still remember the first time I made a cheesecake. My mom and I standing over the bowl mixing and mixing to make sure that the consistency was perfect, pouring it in the springform pan and placing it gently in the oven. I remember the rich smell, the laughter as we washed dishes and the hope that my creation would result in a perfect New York Cheesecake. When it cooled and we topped it with cherry pie filling I don’t think I’d ever been so proud. Cheesecake was a baking milestone for me and I had made it.
Fast forward many years and picture me trying to figure out the perfect cheesecake to make. Would it be Bacon? or Strawberry-Rhubarb? or Lime? None of those were the perfect flavour. I decided on Margarita Cheesecake, that burst of lime flavour with a hint of Tequila, a perfect cheesecake to celebrate all that summer is.
- 1.5 cups graham cracker crumbs
- 1/4 cup butter melted
- 750 g Philadelphia Cream Cheese 3 x 250g bars
- 1 cup sour cream
- 5 tbsp Tequila
- 1 cup sugar
- 5 tbsp freshly squeezed key lime juice
- 2 tsp finely grated key lime peel
- 4 eggs
- Lime slices and fresh whipped cream to garnish
Preheat oven to 350F.
Mix graham cracker crumbs and butter together in a small bowl.
Press down cracker mixture into the bottom of a 9" springform pan.
Place pan in fridge until filling is completed.
In a stand mixer combine cream cheese and sour cream and beat until fully mixed.
Add tequila, sugar, lime juice and peel and mix until thoroughly combined.
Add each egg 1 at a time mixing until combined after each one.
Once filling is fully mixed pour on top of the graham cracker base.
Place springform pan on top of a cookie sheet to help prevent breaking.
Bake for 50-55 minutes until the top is beginning to crack and an inserted toothpick comes out clean
Let cool to room temperature and then place in the fridge uncovered for 4 hours or more.
Serve with lime wedges and whipped cream. Edge lime in salt for a true margarita flavour.