I'm starting a new series where I turn cocktails into desserts so of course I had to start with my favourite cocktail! This cheesecake is divine and great for people who don't love dessert as it's super tangy and balanced, along with the salty biscuit base its such a delight to eat!
250g cream cheese, at room temperature
250ml cream
1/3 cup caster sugar
1/4 cup tequila (optional)
1/4 cup lime juice
2 Tbsp orange liqueur (optional)
1 Tbsp lime zest
1 packets (250g) lemon treat biscuits
100g butter, melted
Add the room temperature cream cheese, cream, sugar, tequila, lime juice, liqueur and lime zest to the food processor and whip up for about 30 seconds to combine, until the mixture is smooth. Alternatively, do this with electric beaters in a bowl.
You can pipe this directly into a silicone mould or you can fill a muffin tray with cupcake liners and place the filling in the bottom.
Place the lemon treats in a food processor and blitz to a fine crumb, then stream in the melted butter. If you don't have a food processor, place the biscuits in a plastic bag and smash with a rolling pin then transfer to a bowl and stir through the melted butter.
Cover the cheesecake filling with the biscuit base, pressing down as flat as possible.
Place cheesecakes in freezer to set for about 2 hours, or overnight. If you're using cupcake liners, remove from muffin tin and allow the cheesecake to soften slightly before trying to remove the liners.
Decorate the cheesecake with candied or freeze dried limes, coconut thread and sugar for the "margarita salt rim".
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