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Strawberry Margarita Cheesecake

5 star rating
 

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Submitted by: randiebbailey1075703

 

This tasty cheesecake has a vanilla wafer crust, with a filling combining cream cheese, tequilla, margarita mix, and strawberries.
 

Ingredients

  • For Crust:
  • 55 vanilla wafer cookies, crushed in a food processor
  • 1/2 cup sugar
  • 1/2 stick of butter, melted (1/4 cup)
  • For Filling:
  • 4 blocks (8 oz each) cream cheese, at room temperature
  • 1 cup sour cream
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup tequilla (silver tequilla gives a smoother flavor)
  • 1/2 cup liquid margarita mix
  • 1 teaspoon lime zest
  • 1 cup strawberries, pureed in food processor
  • For Topping:
  • Whipped topping
  • Sliced lime and strawberries, for garnish

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Method

Preheat oven to 350 degrees. For crust: Grind cookies in food processor (or crush in heavy plastic bag.) Add sugar and combine until mixed. Add melted butter. Put crust mixture in a 9- or 10-inch springform pan. Press into the bottom of the pan. Put into refrigerator until ready to fill. For Filling: With electric mixer, combine cream cheese and sugar. Add sour cream, mix on low to medium speed until throughly combined. Add eggs, one at a time, mixing throughly at low speed after each addition just until combined. Add tequilla, margarita mix, and lime zest. (*mixture will be watery) Add pureed strawberries and mix until all ingredients are combined. Bake at 350 for 1 hour and 10 minutes to 1 hour and 20 minutes, or until center is ALMOST set. (Jiggles just slightly.) Remove to cooling rack. Run a knife along the inside of the pan to loosen sides. Let cool in pan for 30 minutes. Remove ring from the pan and cool in the refrigerator for 4 hours or overnight. Before serving, top with whipped topping. Garnish with lime slices and strawberries.

 

Notes: *Note: Alcohol does cook out. Serve with ice cold Strawberry Lemonade, recipe follows. Strawberry Lemonade: Combine 1 can of frozen lemonade concentrate, thawed, and 1 cup strawberries in the food processor until combined. Pour into a 2-quart pitcher. Add 4 cans of water. Stir, refrigerate, and serve over crushed ice! Wonderful on a warm summer evening!

 

Number of Servings: 10-16, depending upon size of pieces

 

Submitted by: randiebbailey1075703 ()

 

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