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 COMMENT:
Everyone loves cold margaritas out by the grill on a hot Fourth
of July afternoon. In this recipe we have combined the great citrus
flavor of margaritas with the creamy richness of everyone's favorite
dessert—cheesecake!
INGREDIENTS:
- 1¼ cups vanilla wafer cookie crumbs
- ¼ cup butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 3 tbsps Triple Sec
- 3 tbsps tequila
- 3 tbsps fresh lime juice
- 2 tsps grated lime zest
- 4 large eggs
- 1 cup sour cream
- ¼ cup sugar
- 1 tbsp fresh lime juice
METHOD:
Preheat oven to 350 degrees F. Mix cookie crumbs and butter in a
medium mixing bowl until well blended. Press mixture onto bottom
of a 9-inch springform pan. Refrigerate while making filling. Using
an electric mixer, beat cream cheese in large bowl until fluffy.
Add 1 cup sour cream, 1 cup sugar, Triple Sec, 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 for 50 minutes or until center is just set. In a mixing
bowl, mix 1 cup sour cream, ¼ cup sugar and 1 tbsp lime juice
in small bowl. Pour over cheesecake. Using spatula, smooth top and
bake for 5 minutes longer. Transfer pan to a rack and cool at room
temperature 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 twists, grated lime peel
and whipped topping.
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