Cinco de Mayo means one thing to me: Margaritas and tacos. Both of which happened this weekend.
But don't ever, ever limit your margarita visions. Think outside the glass. Think margarita cheesecake.
I made this delicious concoction a while ago for my man's brother's birthday. He enjoys a good margarita, so I figured I'd smash-bang it into a cheesecake.
Not pictured: boozy whipped cream with triple-sec and tequila. Whipped cream so boozy that some of us may have gotten tipsy off of it.
Not safe for work!
This cheesecake can be made without the booze for a more family-friendly situation-- a virgin margarita, if you will. But if you do make it adult, serve with lime wedges, salt, and whipped cream. Have a cab company number on hand for this one, and don't take the stairs-- some of us may have fallen down after eating this cake.
Then again, some of us may have fallen down the stairs completely sober. Yup.
Margarita Birthday Cheesecake
Adapted from Booze Cakes
For the crust:
1 stick unsalted butter, softened
1/3 cup sugar
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 tsp salt
For the cheesecake filling:
24 oz neufchatel cheese (light cream cheese)
1 cup sugar
1/3 cup lime juice
4 tablespoons silver tequila
3 tablespoons triple sec
Zest of one lime
Preheat oven to 350F. Grease a springform pan (I used a 9" pan) and set aside.
Prepare the crust: In the bowl of a stand mixer, use the paddle attachment to cream the butter and sugar. Add the flour, cornmeal, and salt; mix until crumbly and combined. Press dough into the bottom of the pan and bake until golden, around 20 minutes; remove and set aside to cool.
Prepare the filling: In the bowl of a stand mixer, combine the light cream cheese and sugar; beat 5 minutes, or until fluffy. Add in eggs, mixing well between each. Add in the lime juice, zest, and booze. Pour into the cooled crust and bake until golden and set, around 45 minutes. Remove cheesecake, allow to cool. Move to fridge and cool overnight. Serve with whipped cream and lime wedges!