Margarita Cheesecake

Image courtesy of Anders Sølvsten Thomsen.

Tequila and lime may got together perfectly, but for Anders Sølvsten Thomsen, the real fun starts when a third component is added into the mix: cheesecake. “I love baking and drinking margaritas,” the Danish-born stylist and art director tells Family Style. The perfect party-starter, his unconventional, tipsy twist calls for tequila in the filling, in the whipped cream, and on the side. “This cheesecake is to die for, and the perfect way for me to combine my two obsessions,” he jokes. And of course, true to his eye for style, it looks as good as it tastes.

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Ingredients

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Crust: 

• 2 ¼ cups graham cracker crumbs 
• 10 tablespoons salted butter, melted 
• 3 tablespoons sugar

Filling:

• 24 ounces cream cheese, room temp
• 1 cup sugar 
• 3 tablespoons all purpose flour
• ½ cup sour cream 
• 6 tablespoons lime juice 
• 2 tablespoons lime zest
• 6 tablespoons tequila 
• 3 large eggs, room temp
• 2 large egg yolks, room temp

Tequila Whipped Cream:

• ¾ cup plus 2 tablespoons heavy whipping cream, cold
• 2 tablespoons tequila 
• ½ tablespoon lime zest
• ½ cup powdered sugar

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Instructions

1. Preheat oven to 325 degrees fahrenheit, and line a 9- inch springform pan with parchment paper and grease on the sides. 
2. Combine graham cracker crumbs, salted butter, and sugar and press against the sides of the pan to create the crust.
3. Cover the outside of the pan with aluminum foil.
4. Bake crust for 10 minutes, then set aside and reduce heat in the oven to 300 degrees. 
5. Beat cream cheese, sugar, and flour together on low speed until smooth and combined. 
6. Add sour cream, lime zest, lime juice, and tequila, continue to slowly mix and combine.
7. Add eggs one at a time, slowly mixing in between, then add egg yolks.
8. Pour cheesecake batter evenly into crust.
9. With a springform pan inside another larger pan, pour water halfway up the outside of the springform pan so the water is contained by the larger pan.
10. Bake for 1 hour and 15 minutes, until filling is set but jiggly.
11. Turn oven off, leave cake inside with door closed for 30 minutes, then keep the door cracked for another 30. 
12. Remove from oven and let cool in the fridge.

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