Margarita Lime Cheesecake

Cinco de Mayo ranks right up there in holiday food with Thanksgiving.  Frankly, we frequently have Southwestern Thanksgiving's complete with a Cinco do Mayo flair in place of total tradition.  Who says margaritas don't go with turkey??

My real celebration though, usually begins on Tres de Mayo.  You see, some 21 years ago I met my husband on Tres de Mayo, yes, in a Mexican restaurant.  Who knew that the chance encounter with me living in Northern California and he in the Air Force, based in Enid, OK, would lead to the lives we live together today?  Somehow we breached those many miles between us and it was meant to be.

As margaritas have always appealed to both of us and with those same sweet/tart beverages being a part of our first meeting, a creamy Margarita Cheesecake seems to be a fitting way to begin our Tres de Mayo celebrations.  With a little fore-planning I even made an extra so we can continue the Celebrations all the way thorough Cinco!  (That an my neighbor begged!)

Lower in fat cream cheese provides a rich, creamy base that doesn't at all suffer in either taste or texture from the loss of those unneeded calories.  Light sour cream and a generous helping of Margarita "fixn's" - lime, tequila and my beloved Grand Marnier - complete the package bringing a light yet brimming with flavor, creamy confection to your celebration.

Oft requested, this is one of those desserts that ranks up there with our all time favorites.  A staple for summer picnics or a bright treat in mid winter, it is worthy of any special occasion.

Margarita Cheesecake

adapted from Bon Appetit, June 1995, Betty Rosebottom

CRUST 

Nonstick vegetable oil spray

1 1/4 cups cookie or Graham Cracker crumbs (we use Trader Joe's Kitty Cat Cookies)

1/4 cup sugar

1/4 cup (1/2 stick) unsalted butter, melted

FILLING 

3 8-ounce "bricks" reduced-fat cream cheese, room temp

1 1/4 cups light sour cream

3/4 cup plus 2 tablespoons sugar

3 1/2 tablespoons Grand Marnier

3 1/2 tablespoons tequila

3 1/2 tablespoons fresh lime juice

3 large eggs

TOPPING 

3/4 cup light sour cream

2 tablespoon fresh lime juice

2 tsp grated lime peel

1 tablespoon sugar

Very thin lime slices, cut in half

Very thin lime peel strips

 
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 or cookie crumbs, sugar and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Refrigerate crust.

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, lime peel 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

Note:  Lately I've joined the "single serving craze" and have been baking these into individual serving sizes using a mini cheesecake pan.  This has worked so well for larger events, what a treat not to have to cut the cake!

Yep... it was that good!!