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Yields8 Servings

 250 g Digestive biscuits
 100 g Butter
 600 g Cream cheese
 250 ml Double cream
 75 g Icing sugar
 1 Orange (zested)
 1 tbsp Tequila
Lime Curd
 100 ml Water
 2 Lime (zest of 1, juice of 2)
 75 g Caster sugar
 2 tsp Corn flour
 25 Butter
 2 Egg yolks
 1 pinch Sea salt flakes

1

Break the biscuits into a food processor and blitz until fine crumbs. You can do this by hand in bag just pulverize with a rolling pin until fine crumbs are achieved. Melt the butter and pour into the food processor with the motor running until the mixture begins to clump.

2

Press the mixture into a 22cm spinform cake tin with knuckles. or the back of a tablespoon until smooth and flat. Place in the fridge while you get on with the filling & topping.

3

Add cream cheese, cream, icing sugar, orange zest and tequila to a large bowl and using an electric mixture, mix until it reaches a softly whipped cream texture.

4

Add this almost moussy filling on top of the biscuit. Smooth the top. Return to the fridge whilst you make the curd. If making the day before cling the cake tin and leave until just before serving to add the curd.

5

To prepare the curd add water, lime zest and juice, sugar and corn flour to a saucepan and whisk together on the hob until a thick almost wallpaper like mixture is achieved. Turn off heat and quickly whisk in butter and egg yolks. Pour the mixture into a bowl and allow to cool.

6

When cheesecake has set and curd cooled and thickened. Pour over the cheesecake in it's tin ans smooth out. Sprinkle with sea salt flakes. When ready to eat unclip tin and slice into 8 slices.

Ingredients

 250 g Digestive biscuits
 100 g Butter
 600 g Cream cheese
 250 ml Double cream
 75 g Icing sugar
 1 Orange (zested)
 1 tbsp Tequila
Lime Curd
 100 ml Water
 2 Lime (zest of 1, juice of 2)
 75 g Caster sugar
 2 tsp Corn flour
 25 Butter
 2 Egg yolks
 1 pinch Sea salt flakes

Directions

1

Break the biscuits into a food processor and blitz until fine crumbs. You can do this by hand in bag just pulverize with a rolling pin until fine crumbs are achieved. Melt the butter and pour into the food processor with the motor running until the mixture begins to clump.

2

Press the mixture into a 22cm spinform cake tin with knuckles. or the back of a tablespoon until smooth and flat. Place in the fridge while you get on with the filling & topping.

3

Add cream cheese, cream, icing sugar, orange zest and tequila to a large bowl and using an electric mixture, mix until it reaches a softly whipped cream texture.

4

Add this almost moussy filling on top of the biscuit. Smooth the top. Return to the fridge whilst you make the curd. If making the day before cling the cake tin and leave until just before serving to add the curd.

5

To prepare the curd add water, lime zest and juice, sugar and corn flour to a saucepan and whisk together on the hob until a thick almost wallpaper like mixture is achieved. Turn off heat and quickly whisk in butter and egg yolks. Pour the mixture into a bowl and allow to cool.

6

When cheesecake has set and curd cooled and thickened. Pour over the cheesecake in it's tin ans smooth out. Sprinkle with sea salt flakes. When ready to eat unclip tin and slice into 8 slices.

Margarita Cheesecake
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