All the flavours of a margarita - zesty, zingy and with a hint of saltiness, this easy cheesecake is the perfect summer centrepiece.
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Cal/Serv:
588
Ingredients
For the base
100 g unsalted butter, melted, plus extra to grease
250 g Hobnob biscuits
1/2 tsp. sea salt flakes
For the filling
500 g full-fat cream cheese, we used Philadelphia
175 g icing sugar, sifted
300 ml double cream
75 ml tequila
Finely grated zest 2 limes, juice of 1
For the drizzle
75 g lime marmalade
1 Tbsp. tequila
To decorate, optional
Finely sliced lime
Finely grated lime zest
Sea salt flakes
Directions
Step 1Lightly grease base and sides of a 20.5cm (8in) round springform tin (see GH Tip). Unclip tin to remove the base, then lay a 30.5cm (12in) square of baking parchment over the base. Carefully clip parchment-covered base back into the tin, making sure the parchment is tight. Line sides of tin with baking parchment.
Step 2Make the base. Whizz biscuits and salt in a food processor until finely crushed - alternatively, bash in a food bag with a rolling pin. Add melted butter and pulse/mix until mixture clumps together. Press firmly into base of prepared tin using the back of a spoon to level. Chill until needed.
Step 3Make the filling. Using a hand-held electric whisk, beat cream cheese and icing sugar until smooth, then beat in the double cream, tequila, lime zest and juice until mixture is thick and holds its shape. Scrape into tin and level. Chill for at least 6hr or ideally overnight.
Step 4To serve, make the drizzle. Heat marmalade in a small pan over low heat with the tequila and 11/2tbsp water, whisking until smooth. Cool.
Step 5Remove cheesecake from tin and transfer to a serving plate or cake stand. Peel off parchment paper from sides. Pour over the drizzle (thin with a little water first if needed). Decorate with lime slices, zest and a sprinkle of sea salt, if you like. Serve in slices.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
