NO BAKE MARGARITA CHEESECAKE RECIPE
Everything you love about a cheesecake and a margarita in a smooth and delicious No Bake Margarita Cheesecake, complete with tequila.
Provided by June
Categories Dessert
Time 2h25m
Number Of Ingredients 8
Steps:
- Take the plastic cover off of premade crust and set aside for later.
- In a large mixing bowl combine cream cheese and sweetened condensed milk with an electric mixer until smooth. Once smooth, add lime juice, lime zest, tequila and orange liquor, mix until combined. Fold in whipped topping until incorporated. Pour mixture into premade crust and spread into an even layer. Cover with plastic cover that you saved from crust and refrigerate for at least two hours, or until set.
- When ready to serve, add swirls of whipped cream and pieces of lime that have been dipped in sugar. Cut into slices and serve.
- Store your margarita cheesecake leftovers in refrigerator for up to 5 days.
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 CHEESECAKE
Steps:
- 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.
MARGARET'S CHEESECAKE
This is a large recipe (two 9 x 13). Margaret is my step mom and this is the recipe she uses alot. It can be frozen without the topping.
Provided by Shar-on
Categories Cheesecake
Time 1h15m
Yield 2 9x13 inch pans, 24 serving(s)
Number Of Ingredients 8
Steps:
- Prepare two 9 x 13 cake pans by greasing them.
- Mix tog graham wafer crumbs, 1/2 cup sugar and 2/3 cups melted butter.
- Divide into the 2 pans: press crumbs into an even layer and bake at 350 degF for about 10-15 minutes, then set aside to cool.
- Beat tog cream cheese, 1 1/2 cups sugar and instant pudding powder till its really fluffy.
- Set aside.
- Whip Nutri Whip until it forms soft peaks, then set this aside.
- In another bowl whip the whipping cream to stiff peaks.
- In a large bowl mix the above three mixes together really well.
- Pour this mixture onto the two baked and cooled crumb bases and chill.
- When ready to serve top with fresh fruit or pie filling.
- This cheese cake freezes well without the toppings.
Nutrition Facts : Calories 369.1, Fat 28.2, SaturatedFat 17.2, Cholesterol 89.5, Sodium 201.9, Carbohydrate 27, Fiber 0.3, Sugar 20.4, Protein 3.7
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.
AUNT MARGARET'S CHEESECAKE
This recipe is from around 1945. I don't know the origin...my Mom has it listed as 'My Sister's Cheesecake' on her recipe cards. It is a simple recipe with only 5 or 6 ingredients, but it is very light and creamy and totally delicious. You can make a smaller cake by using two packages of cream cheese and reducing sugar to 1/2 cup and using 2 eggs, or make a larger one by increasing to 4 cream cheese and using one cup sugar and 4 eggs.
Provided by manushag
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grind graham crackers in food processor.
- Add 3 Tbl sugar and stir, then add melted butter.
- Press into the bottom of a 9 inch springform pan.
- Separate eggs reserving yolks. Beat egg whites in stand mixer until firm stiff peaks but not dry.
- Remove whites to a separate bowl and beat yolks with sugar.
- Add vanilla and add cream cheese, one at a time until incorporated and beat for about 10 minutes on medium speed.
- Fold in egg whites gently until incorporated.
- Reduce oven to 300°.
- Pour into springform pan and bake for about 40-45 minutes.
- In the meantime, mix sour cream with sugar and 1/2 tsp vanilla.
- After removing cake from oven, increase oven temp to 400°.
- Cool cake for about 10 minutes and then add topping.
- Bake for another 10 minutes.
- Remove from oven and cool completely before serving.
- We like our cheesecake room temperature, but, of course, feel free to chill in the frig if you prefer.
Nutrition Facts : Calories 400.2, Fat 28.9, SaturatedFat 15.9, Cholesterol 139.9, Sodium 304.2, Carbohydrate 29.7, Fiber 0.2, Sugar 25.8, Protein 6.5
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- Preheat oven to 350º. Mix cookie crumbs and butter till blended. Press crumbs onto bottom and 1-inch up sides of 9 inch springform pan. Refrigerate while preparing filling.
- Using a stand mixer with the paddle attachment, beat cream cheese until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime zest and beat until well blended.
- Add eggs 1 at a time, beating just until blended.Remove bowl from mixer and use spatula scrape bowl to make sure batter is well mixed.
- Pour filling into crust. Bake until center is just set, about 50 minutes. Mix remaining 1 cup sour cream, ¼ cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top.
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