‘A cocktail in a cake’.
Love Margaritas? Give this tequila and lime cheesecake recipe a go.
On a recent visit to the USA I became a huge fan of the Cheesecake Factory. I thought I’d try my hand at cheesecake making to fill the cheesecake-shaped gap in my life, since the Cheesecake Factory, sadly, does not have a UK branch *sob sob*.
This recipe is one I concocted myself, after some experimenting. It is quick and easy to make and features a blend of flavours ranging from lime, ginger, and a hint of tequila, that blend together like a perfect Margarita cocktail. Deeeeelish.
Overall time needed: 30 minutes (note: needs to set overnight)
- 7 digestive biscuits
- 4 ginger biscuits
- 50g butter, melted
- 25g caster sugar
- 150ml double cream
- 397g can full-fat condensed milk
- 175g full-fat cream cheese (room temperature)
- 3 tablespoons tequila
- grated zest and juice of 4 limes
- ½ lime, thinly sliced, to decorate
- To make the biscuit base crush the digestive and ginger biscuits into tiny crumbs. A good way of doing this is to place the biscuits in a sandwich bag and beat with a rolling pin. (Effective therapy for anyone with anger issues too!)
- Melt the butter and sugar in a saucepan over a low heat and add the crushed biscuits to the pan. Stir until thoroughly mixed.
- Turn the biscuit mixture into a 20cm (8in) circular loose-bottomed baking tin and press firmly and evenly over the bottom of the tin using the back of a metal spoon. Chill for 30 minutes in the fridge until set.
- Make the filling: place the double cream, condensed milk and cream cheese in a bowl with lime zests. A tip for zesting the limes – use a cheese grater if you don’t have a zesting tool. Mix thoroughly.
- Gradually mix in the lime juice and tequila and continue mixing until the mixture thickens.
- Pour the filling into the baking tin on top of the biscuit base and spread evenly using a spatula.
- Cover with Clingfilm and chill overnight. Then, your cheesecake will be ready to devour! Enjoy.