Margarita Cheesecake Bars Recipes

MARGARITA CHEESECAKE

Margarita Cheesecake image

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

Ingredients

4 ounces salted pretzels (4 cups)
1/3 cup sugar
4 tablespoons unsalted butter, melted
1 1/2 pounds (three 8-ounce packages) cream cheese, room temperature
1 cup sour cream, room temperature
3/4 cup sugar
2 tablespoons Grand Marnier, Triple Sec, or other orange-flavor liqueur
1 tablespoon tequila
1 tablespoon plus two teaspoons grated lime zest (from about 3 limes)
1 pinch kosher salt
4 large eggs, room temperature
Key limes or small Persian limes, very thinly sliced, for garnish

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

Margarita Cheesecake image

Provided by Food Network

Categories dessert

Yield 10 to 12 servings

Number Of Ingredients 11

Ingredients

1 1/4 cups vanilla wafer cookie crumbs
1/4 cup unsalted butter, melted
3 8 ounce packages cream cheese, room temperature
2 cups sour cream
1 1/4 cup sugar
3 tablespoons Grand Marnier
3 tablespoons gold tequila
3 tablespoons freshly squeezed lime juice
2 teaspoons grated lime peel
4 large eggs
Very thin lime slices (garnish)

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.

MARGARITA CHEESECAKE BARS

MARGARITA CHEESECAKE BARS image

Categories Cheese Dessert

Number Of Ingredients 15

Ingredients

Shortbread base:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
Cheesecake:
16 ounces cream cheese, softened
2 large eggs
3/4 cup sugar
3 tablespoons cornstarch
1/4 cup lime juice
1 1/2 ounces tequila
1 1/2 ounces triple sec
1 tsp lime zest (1 lime)
hot shortbread base

Steps:

Preheat oven to 350°F. Shortbread base: Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping. Cheesecake topping: In a bowl whisk cream cheese until smooth. Whisk in sugar, cornstarch, lime juice, tequila, & triple sec. Whisk in eggs & zest. Evenly spread over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.

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