Cinco de Mayo is only two days away… Let the margarita blending and taco eating start! This year I've made no prepare margarita cheesecake chomps. Presently, I don't think about you, however I would much rather pursue a fix of tequila with a nibble of margarita cheesecake than with a lime. Causes the tequila to go down much better 😉
Margarita cheesecake chomps are fiery gratitude to the new lime squeeze and get-up-and-go, yet additionally convey a kick with a twofold shot of silver tequila in the hitter. Since they're reduced down, you have each reason to eat mutiple!
This formula is unimaginably simple and magnificently tasty on the off chance that you like lime-enhanced sweets. It begins with your run of the mill graham wafer outside layer, yet as opposed to heating the covering, you essentially blend squashed graham saltines with confectioners' sugar and dissolved spread.
- GRAHAM CRACKER CRUST
- 10 graham cracker sheets finely crushed
- 1/4 cup (31 g) confectioners’ sugar
- 1/2 teaspoon Kosher salt
- 1/2 cup (113 g or 1 stick) unsalted butter, melted
- MARGARITA CHEESECAKE
- 2 cups 16 ounces or two blocks cream cheese, softened
- 1 cup (125 g) confectioners’ sugar
- 2-4 tablespoons premium silver tequila
- 2 tablespoons fresh lime juice (about 3 limes)
- 1 tablespoon lime zest
- 1/2 teaspoon vanilla extract
- 1 teaspoon Kosher salt (plus extra for sprinkling on top, optional)
- GRAHAM CRACKER CRUST
- In a plastic bag (or using a food processor), crush the graham crackers finely with a rolling pin or a large spoon.
- In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
- Dump the graham cracker mixture into a 8×8 baking dish lined with parchment paper. Press the mixture down with your hands (or using the back of a measuring cup) to create an even layer. Freeze for 15 minutes.
- MARGARITA CHEESECAKE
- In a separate bowl, combine cream cheese, 1 cup confectioner’s sugar, tequila, lime juice, lime zest and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust. Sprinkle salt on top of the cheesecake. Freeze for one hour.
- Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, slice 1-inch strips horizontally, then vertically, creating little cheesecake cubes (I did 6 rows/columns). Store in an airtight container in the fridge or freezer. Serve chilled and with a shot of tequila!
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