- 1 – 250 Gram Package Polvorones Orange Flavored Cookies (Graham Cracker Cookies may be substituted)
- 6 to 8 Tablespoons (about 1 Stick) Unsalted Butter
- 3 – 8 Ounce Packages Cream Cheese, at room temperature
- 2 Cups Sour Cream
- 1/3 Cup + 2 Tablespoons Freshly Squeezed Lime Juice
- 1/3 Cup Tequila
- 1/3 Cup + 1 to 2 Tablespoons Grand Marnier
- 1 + 1/4 Cups White Sugar
- 1 to 2 Teaspoons Lime Zest
- 4 Eggs
- Lime Slices, for garnish (optional)
Preheat oven to 350 degrees Fahrenheit.
One (250 gram) package of Polvorones cookies makes about 2 & 1/2 cups of cookie crumbs.
Crush the cookies with a rolling pin or use aprocessor to break them up into crumbs.
Place the cookie crumbs in a medium bowl.
Melt the butter. (If using Polvorones, you’ll probably only need about 6 tablespoons of butter. If you decide to use graham crackers, you’ll likely use a whole stick of butter.)
Pour the melted butter into the bowl with the cookie crumbs and mix until well blended. In a 9-inch springform pan with 2 & 3/4-inch high sides, press the cookie crumb mixture onto the bottom and 1 inch up the sides.
Refrigerate the crust while preparing the cream cheese filling.
Using an electric mixer, beat the cream cheese in a large bowl until fluffy.
Measure out 1 cup sour cream and pour into the bowl with the whipped cream cheese.
Add 1/3 cup of the freshly squeezed lime juice.
Add the 1/3 cup.
Measure out 1/3 cup Grand Marnier and add it to the other ingredients.
Measure out 1 cup of sugar and add it.
Add the lime zest.
Beat the ingredients until well blended.
Add one egg and beat until just blended.
Repeat, adding one egg at a time and beating until just blended after each addition.
Remove the chilled cookie crust from the fridge and pour the cream cheese filling into it.
Bake the margarita cheesecake until its center is softly set, about 50 minutes.
While the cheesecake is baking, prepare the topping.
Measure out the other 1 cup of sour cream.
Add the remaining 1/4 cup of sugar.
Pour in the remaining 2 tablespoons of lime juice.
Add 1 to 2 tablespoons of Grand Marnier.
Mix the topping ingredients until well blended and set aside.
When the cheesecake is done, remove from the oven, but maintain the oven temperature. Pour the topping over the cheesecake and smooth the surface using a spatula.
Bake the cheesecake about 5 minutes longer. Remove it from the oven and transfer to a rack to cool completely.
Cover and refrigerate until well chilled, at least 4 hours, but preferably overnight.
When ready to serve, run a knife around the sides of the pan to loosen the cheesecake. Garnish with lime slices, as desired.
Remove pan sides. Slice the margarita cheesecake to make 10 to 12 servings.
Posted by Lindsay