Margarita Cheesecake

I hope you’re sitting down.  If you’re at your computer you probably already are.  If you’re using your phone to read and walk, find a place to sit down.

This cake came out of Cook’s Country magazine, of which I love.

Any cake that requires me to run to the liquor store is a must.  I cannot not make this cake.

Margarita mix, triple sec and tequila.  Yes, yes and yes.

Typically I like to post about food that is relatively easy to make.  This cake was a lengthy process, made a mess of the kitchen and dirtied multiple bowls.  This cake however, it too beautiful and tasty not to share with you.

Here’s what you need:

1 cup sweetened shredded coconut

1 tsp. grated lime zest plus 1 lime, sliced thin (2 limes)

3 cups pretzels

6 Tbs. unsalted butter, melted

3/4 cup water

4 tsp. unflavored gelatin

10 oz. margarita mix

1/4 cup tequila

1/4 cup triple sec

1 1/2 cups heavy cream, chilled

1 (14 oz.) can sweetened condensed milk

4 oz. cream cheese, softened

For the crust: Place oven rack in middle position and preheat oven to 350.  Grease 9-inch springform pan and line perimeter with a strip of parchment paper.  Process coconut and lime zest in food processor until coarsely ground; reserve 1/2 cup.  Add pretzels to remaining coconut mixture and process until finely ground.  Add melted butter and pulse to combine.  Press mixture into bottom of prepared pan.  Bake until edges are golden, 10 to 12 minutes.  Cool completely.

For the filling: Combine 1/4 cup water and gelatin in small saucepan and let sit until gelatin softens.  Add margarita mix, tequila and triple sec and cook over low heat, stirring frequently, until gelatin dissolves, about 5 minutes.  Cool 15 minutes.  Using mixer fitted with whisk, whip cream on medium-low speed until foamy.  Increase speed to high and whip until soft peaks form.  Using clean bowl, whip sweetened condensed mild and cream cheese until combined.  Add 1 cup margarita mixture and whip until incorporated.  Fold in one third whipped cream, then gently fold in remaining whipped cream.  Pour filling on to crust.  Refrigerate until just set, about 1 hour.

I wasn’t really paying attention when whipping the cream.  Before I knew it, instead of soft peaks I had large lumps.  I think I was on my way to butter.  Thankfully everything still folded together nicely.  Moral of the story: don’t read a magazine while whipping cream.

For the topping: Stir remaining 1/2 cup water into remaining margarita mixture.  Pour mixture through fine-mesh strainer into 2-cup liquid measuring cup. (I skipped this straining step.  One, I don’t have a fine mesh strainer and two, it seemed unnecessary)  Pour over filling and refrigerate until set, about 4 hours.  Remove sides of pan and parchment.  Press reserved coconut mixture onto sides of cake and top with lime slices.

I brought this cake to a girlfriends house for some much needed girl time with the girls.  I think the girls liked it.  Let’s hear it for the girls!

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