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Mango Margarita Cheesecake

5 star rating
 

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Submitted by: seanmisty

 

A luscious cheesecake flavored with mango, grand marnier and tequila.
 

Ingredients

  • Crust:
  • 2 1/2 cups graham cracker crumbs
  • 1 cup all purpose flour
  • 2 tsp lime zest
  • 1 cup melted butter
  • 1st layer:
  • 2 tbsp butter
  • 2 mangoes, peeled and chopped
  • 1/4 cup sugar
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 1 tbsp grand marnier, or triple sec
  • 1 tbsp tequila
  • Filling:
  • 2 pkgs cream cheese
  • 3/4 cup sugar
  • 1 1/2 tbsp flour
  • 1/8 tsp salt
  • 1/2 cup mango puree from 1 mango, or puree 2 mangoes and use 1/2 cup for cheesecake filling and reserve rest for Mango Swirl
  • 2 tbsp sour cream
  • 1 tbsp lime juice
  • 1 tbsp vanilla extract
  • 3 eggs, added one at a time
  • 1 tbsp grand marnier
  • 1 tbsp tequila
  • Mango swirl:
  • 1/2 cup mango puree, reserved from leftover puree
  • 3 tbsp sugar
  • 1 egg yolk
  • 1 tbsp grand marnier
  • 1 tbsp tequila
  • Topping:
  • 1/2 cup sour cream
  • 1 tbsp sugar
  • 1 tbsp grand marnier
  • 1 tbsp tequila

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Method

Preheat oven to 325 degrees. Fill a 9 x 13 dish with 1 inch of water, set on lowest rack. In a small bowl, combine crust ingredients. Press into greased 9 inch springform pan. Bake at 350 degrees for 10 minutes, or until lightly browned. Remove from oven and immediately place in freezer. Keep in freezer until ready to assemble all layers. Combine ingredients of first layer in a small saucepan and boil until reduced to a syrupy consistency, about 6-7 minutes, and set aside. Mix cream cheese and sugar until combined. Scrape bowl and mix until smooth. Add dry ingredients and mix until smooth. Add puree, sour cream, lime juice and vanilla extract and mix until incorporated. Add eggs one at a time at high speed, being careful not to incorporate too much air into batter. Add alcohol and set aside. Combine all ingredients for mango swirl in a small bowl and set aside. Take crust in springform pan from freezer. Add fruit gel layer and spread evenly over crust. Add cheesecake filling. Add mango swirl over cheesecake filling. Using a knife, randomly swirl throughout cheesecake mixture to make swirls in batter. Bake cheesecake for 1 1/2 hours or until center is done. Make sure springform pan is set on the rack, just above pan with water. Once done, turn off heat and crack open oven door. While cheesecake is baking, combine all topping ingredients and mix until smooth. Refrigerate topping until cheesecake is done baking. Take topping from refrigerator. While cheesecake is still in oven, slide rack slightly forward and gently spoon topping over cheesecake. Slide back oven rack and close oven door, leaving it slightly open. Leave cheesecake in oven for 1 additional hour. Place cheesecake in refrigerator to cool overnight.

 

Notes: I was trying to come up with something new and different for a summer outing. I took the idea of a mango margarita and changed it to something wonderful.

 

Number of Servings: 10

 

Submitted by: seanmisty ()

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