"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Margarita Cheesecake Recipe

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This recipe for Margarita Cheesecake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teddy Swartz
Added: Thursday, July 30, 2009


7 T cut up butter or margarine
4-5 limes
1 orange
8 oz graham cracker crumbs
4 pkgs of 8 oz cream cheese at room temp
1-1/4 cups granulated sugar (or sugar sub)
1/4 tsp salt
4 large eggs
1 8 oz container sour cream
1/4 cup orange juice
orange and lime slices for garnish

Preheat oven to 350. Wrap outside of 10" x 2-1/2" springform pan with foil to prevent leakage. While oven preheats, melt butter in springform pan in the oven.

Meanwhile, from limes, grate 1 T plus 2 tsp peel and squeeze 1/2 cup juice. From the orange, grate 1/2 tsp peel.

Stir graham cracker crumbs into the melted butter in springform pan, then press onto sides and bottom of pan. Bake crust 15 minutes. Cool completely on a wire rack.

In a large bowl, with mixer at medium speed, beat cream cheese until smooth, occasionally scraping bowl with rubber spatula. Gradually beat in sugar and salt until blended. Reduce speed to low; beat in eggs, 1 at a time, add sour cream, orange juice, orange peel, lime peel - mix until blended and smooth.

Pour cream cheese mixture into the cooled crust. Bake cheesecake 45 minutes (cheesecake will still jiggle slightly in center). Turn oven off and leave cheesecake in oven 1 hour to cool slightly and set.

Remove cheesecake from oven and cool completely in pan on a wire rack. Cover and refrigerate at least 7 hours, or up to 2 days.

To serve, carefully remove side of springform pan. Let cheesecake stand at room temperature 30 minutes for better flavor. Arrange orange and lime slices on top for garnish.




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