Top-Shelf Margarita Cheesecake

      

       Well, I've done it again. Two things, actually. First, I haven't posted in 2 weeks! Oops. But that's okay because I've made up for it by making this Margarita Cheesecake. (This being the second thing--another boozy recipe!) My birthday present from my brother is sure getting its money's worth, huh? Anyway, this is a really tasty recipe and I think you'll like it. The cheesecake itself is super creamy and has just enough of a margarita flavor to make it unique, it's not overpowering at all. The whipped cream on the other hand packs quite the punch. If you're looking for a strong margarita hit, this is where you'll get it. Furthermore, because the liquor strength is ultimately in the whipped cream, your guests (or yourself) can add or reduce the amount of "kick" per piece, depending on tastes or moods. So, whether you're planning a fiesta or simply want a refreshing summer treat, I'd recommend giving this guy a go.

Top-Shelf Margarita Cheesecake

recipe barely adapted from Booze Cakes

Ingredients

For the crust:

• 1/2 cup butter
• 1/4 cup sugar
• 1 cup graham cracker crumbs
• 1/4 teaspoon salt

For the cheesecake:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 4 eggs
• 1/4 freshly squeezed lime juice
• 2 tablespoons tequila
• 2 tablespoons triple sec
• Zest of a lime (half of a lime if it's a really big lime)

For the whipped cream:

• 1 cup heavy cream (cold)
• 1/2 cup powdered sugar
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons tequila
• 2 tablespoons triple sec

*If you don't want a very strong whipped cream, half the tequila and triple sec.

Directions

--Preheat the oven to 350 degrees Fahrenheit.

--Grease the inside of a 9-inch spring form pan.

For the crust:

--Cream together the butter and sugar in a mixing bowl until light and fluffy. Then add the salt, mix thoroughly, and then add the graham cracker crumbs and mix until completely combined. Press the crust into the bottom of the prepared spring form pan.  

*Important* Set the pan on top of a cookie sheet that has edges or cover the bottom of the pan with tin foil. Some spring form pans will potentially leak butter from the bottom, causing a gigantic mess in the bottom of your oven.

--Bake for 15 to 20 minutes, or until the crust is golden brown and bubbling.

--Let cool completely.

--Once cooled, wrap tin foil (or fresh tin foil if used previously) around the outide of the spring form pan. It should come up at least half way. Set the foil covered pan on a cookie sheet with sides/jelly roll pan (if covered in butter from crust-baking be sure to clean it). Don't add water to the jelly roll pan yet. Set pans aside for later.

For the cheesecake:

--In the bowl of your stand mixer, beat the blocks of cream cheese until they're broken up a bit. Then add the sugar. Beat for 5-10 minutes. (The longer you beat it, the smoother it will become as the sugar crystals break down the cream cheese chunks. This helps to reduce the chance of the final product cracking.) Scrape the sides down occasionally.

--Beat in the eggs. Be sure to scrape the sides of the bowl again.

--Add the lime juice, lime zest, tequila, and the triple sec.

--Pour the mixture onto the cooled crust and place the spring form pan (which is sitting on a jelly roll pan) in the oven. Now add water to the jelly roll pan, creating a water bath for the cheesecake. Fill the pan about 2/3 full. Don't get any water in the cheesecake itself! 

--Reset your oven temperature to make sure it's at 350 degrees or is on its way back to it.  Bake for 45-50 minutes. The cheesecake will be firm but slightly jiggly in the middle.

--Remove the cheesecake from the oven (take the cheesecake first then the water bath, not both at once, especially if you're clumsy) and let it cool at room temperature for an hour. Then transfer it to a refrigerator and let it cool for at least 6 hours, preferably overnight.

For the whipped cream:

--In the bowl of your (cleaned) stand mixer and using the whisk attachment, combine the heavy cream, powdered sugar, lime juice, tequila, and triple sec.

--Start the power on low until it's all combined, then gradually increase the spead to start whipping.  Whip at least until soft peaks form.

--On your chilled cheesecake, either spread the whipped cream all over the top or pipe it on with a piping bag.

--Garnish the cheesecake with lime zest curls of lime slices if desired.

Happy Baking!

--H

Eggnog Cheesecake Bars

     

      Two Christmases ago I tasted my first sample of eggnog. It was unique, creamy, and tasty. I can only drink it in small doses, though, because of its acute flavor and natural thickness. (I have only tasted it out of a carton, so I don't know if that makes a difference or not.) Today, eggnog is in one of my favorite holiday recipes: eggnog cheesecake bars. Since I was new to the eggnog world, I wanted to be certain to make something awesome with it. In my book, cheesecake is awesome by default. Plus, I have never made a cheesecake before this recipe and was dying to try it. So, naturally, I Googled recipes. Several came up, but because I'm a typical consumer who is influenced by popular and brand name products, I instantly click on the Martha Stewart website recipe. I felt badly for instantly going to something expected, so I clicked on a few other recipes to compare, just in case. My effort only left me feeling better in that I gave the lesser-known sites a chance--I still ended up with the Martha recipe. It just looked the tastiest. I actually made these bars twice. The first time they didn't set right because I didn't bake it long enough. Learning from my mistake I made them again--and they were awesome! LOVE LOVE LOVE. Even my Grandma (my dad's mom) loved them--and she hates eggnog! Needless to say, these bars are permanently in my Christmas recipe binder--forever.

       Due to the fact I made these twice in two weeks, I learned a few things. The first time I used pre-packaged graham cracker crumbs because I had some on hand. Those work great, but I like the texture of the crumbled-by-hand crackers. The crust's texture is more interesting this way and is also easier to cut since it doesn't pack as densely. Also, the recipe calls for a 3/4 cup of eggnog and a tablespoon plus a teaspoon of brandy. I did that the first time and it tasted fine. For me though, simply using a single cup of the "Holiday Nog" (eggnog with the brandy already in it (you can find it in the liquor store)) was much easier and more convenient. Finally, to check if the cheesecake is done, I learned to jiggle the pan it's in a little bit. If it jiggles a lot, then it's not done. If it moves stiffly like jello, then it's done. I've also been told that when the top of a cheesecake is cracked all over, then it is done. However, my second pan of bars didn't crack. The first batch did, though. Maybe it has to do with the Holiday Nog. I don't know. Ultimately, it doesn't matter which way you decide to make these bars (Holiday Nog or not), it just matters that you do!

Eggnog Cheesecake Bars

Barely adapted from marthastewart.com

Ingredients

•  12 graham crackers, finely ground (1 1/2 cups)
• 3/4 cup plus 3 tablespoons sugar
• 4 tablespoons unsalted butter, melted
• 1 pound (16 ounces) cream cheese, room temperature
• 2 large eggs
• 1 large egg yolk
• 1 cup Holiday Nog (eggnog that already has brandy in it)
• 1 tablespoon plus 1 1/2 teaspoons all-purpose flour
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon freshly grated nutmeg, plus more for dusting top of bars
• 1/4 teaspoon salt

Directions

--Preheat oven to 350 degrees F.

--Spray a 9-inch square baking pan with cooking spray. (I used an 8x8 inch glass pan.)

For the crust

--Combine graham crackers, 3 tablespoons sugar, and the melted butter.

--Press the mixture into the bottom of the pan.

--Bake in the preheated oven until the crust is just brown around the edges, about 12-15 minutes. (This can be hard to see since graham crackers are already brown. As long as you don't burn the crust, you'll be okay.)

--Let the crust cool.

For the filling

--With the paddle attachment, beat the cream cheese in a stand mixer on medium speed until it is nice and fluffy. Approximately 2 minutes.

--Then add the remaining 3/4 cup sugar, eggs, yolk, eggnog, flour, vanilla, nutmeg, and salt. Beat until the mixture is smooth.

--Pour the filling over the cooled crust.

--Set the pan in a roasting pan and add enough hot water to come halfway up the sides of the baking pan. (I didn't have a roasting pan handy, so I just used an aluminum 9x13 inch cake pan. However, combined with my glass 8x8 pan, the cake pan turned black where the water was, after baking. This doesn't affect the cake pan other than cosmetically, but be warned. The black goes away after time, but it takes a long time.)

--Bake until just set. (If you jiggle the pan, it should seem stiff like jello.) Approximately 40-45 minutes.

--Once set, remove the baking pan from the water in the larger pan and set it on a wire rack.

--Let cool for about 30 minutes, then refrigerate the bars for at least 3 hours.

--Cut into equally sized bars.

--Lightly dust with freshly grated nutmeg. (Optional.)

--Enjoy!! (Not optional.)




Happy Baking!
--H