Strawberry Margarita Cheesecake

Prep Time: 55 mins | Cook Time: 55 mins | Course: Dessert | Serves: 12

Decadent strawberry margarita cheesecake with lime curd and margarita marinated strawberries adorning the top. Inspired by Ali Martin @ Gimme Some Oven 

Crust:

1 ½ cups graham cracker crumbs 

1 ½ cups pretzels, blitzed to crumbs

6 Tablespoons butter, melted 

Filling:

4 8-oz pkgs cream cheese, softened 

¾ cup sugar

1 Tablespoon cornstarch 

3 eggs

1 ½ cups sour cream

2 oz tequila (I love anejo)

2 oz Grand Marnier or other orange liqueur 

2 limes, zested and juiced

Margarita Strawberries:

1 pint strawberries, halved

2 Tablespoons sugar 

1 oz tequila 

1 oz Grand Marnier

1 lime, zested and juiced 

Lime Curd Topping:

1 ½ cups sugar 

4 eggs

⅛ teaspoon salt 

½ cup butter, melted and hot

3-8 limes, zested and juiced

⅔ cup lime juice

To make the crust, pulse graham crackers and pretzels in a food processor to fine crumbs, roughly 3 cups. Melt the butter and drizzle in until blended. Press the crumbs into a 10” springform pan, evenly, along the bottom and up the sides with a flat bottomed cup, such as a measuring cup. Wrap the outside of the springform pan with a triple layer of tin foil to seal it from moisture and set to one side. 

Preheat oven to 325*. In a mixing bowl, mix cream cheese, sugar, cornstarch, and eggs until well blended. Add sour cream, tequila, Grand Marnier, lime zest, and lime juice. Stir until smooth. Pour on top of the crumb crust and smooth the top. Place the cheesecake pan in a larger pan or baking dish and fill halfway up the side with water. Bake for 45 minutes, then turn off the oven and let sit undisturbed for 1 hour. Remove from the oven and water bath and let the cheesecake cool in the fridge. 

To marinate the strawberries, place the cut berries in a pie plate, top with sugar, tequila, grand marnier, and lime zest and juice. Let sit until ready to top the cake. Make the lime curd.

Zest and juice the limes until you get ⅔ cup of juice. Set to one side. Whisk sugar, eggs, and salt in a large 8 cup microwave-safe bowl such as a Pyrex measurer. Melt the butter in the microwave for about 1 minute or until piping hot. Slowly pour into the egg mixture while whisking to temper the eggs. Stir in the lime zest and juice. Microwave for 1 minute, then stir with a wooden spoon. Repeat with 3-5 more 1 minute intervals, until thickened enough to coat the wooden spoon. Allow to cool then spread generous pools over the cooled cheesecake, spreading to cover.

Top with the marinated strawberries using a slotted spoon. Reserve the marinade in a liqueur glass for the cook ;]

Optional Sour Cream Topping:

1 cup sour cream 

2 Tablespoons sugar 

1 lime, zested and juiced

Or if using the optional sour cream topping, whisk the sour cream with the sugar, lime zest, and lime juice. Spread over the cooled cheesecake, then top with strawberries.