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Recipe for :

Strawberry Margarita Cheesecake
 

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine or if you would like to subscribe to the RecipeGoldmine newsletter send a blank e-mail to: kitchenbites-subscribe@topica.com

Ingredients

1 1/2 C. pretzel crumbs
1/2 C. butter or margarine, melted
1 C. fresh strawberries, hulled
24 oz. cream cheese, softened
1 C. sugar
4 large eggs
1/4 C. fresh lime juice
1/4 C. tequila
1/4 C. Triple Sec
Garnishes: lime slices, fresh strawberries

Method
  • Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9-inch spring-form pan. Bake at 325°F for 8 to 10 minutes; set crust aside.
  • Place strawberries in container of an electric blender; process until smooth, stopping once to scrape down sides. reserve 1/2 cup purée.
  • Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in lime juice, tequila and Triple Sec. Pour into prepared pan; pour reserved strawberry purée on top in a circle and gently swirl batter with a knife. Bake at 325°F for 1 hour and 10 minutes (center will be soft). Remove from oven and run knife around edge of pan to release sides. return to oven; turn oven off and leave cheesecake in oven 30 minutes.
  • Remove cheesecake from oven and let cool completely on a wire rack. Remove from pan; cover with plastic wrap and chill for 8 hours. Do not cover with aluminum foil. Garnish if desired.

 

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