Happy Cinco De Mayo Everyone! I don’t know about you but one of my favorite Cinco De Mayo treat is a margarita, so I decided to “cheesecakify” it. One of the most important thing to me besides taste obviously was that this cheesecake looked like what it was meant to simulate. Some of the most iconic features of a margarita aesthetically is the salt around the rim and the lime garnish on the side. So that’s why this cheesecake has both. The only thing is that there is a sugar rim instead of a salt one.
Alcoholic or Not?
This cheesecake does contain tequila both in the cheesecake itself and the whipped cream but if you you do not want to cook with alcohol just like in my bailey’s cheesecake, you can absolutely leave it out.
Change It Up!
As with any of my recipes, I really intend for this to be tailored to your taste. I really try to give all of my recipes a good mix of tailoring to my tastes and to everyone else’s as well but there is no way for me to know what everyone else tastes are. So this recipe is made with the traditional lime flavored margarita mix but if you like strawberry or any other flavor feel free to substitute it. The same goes for the decoration. Decoration is truly when creativity comes out and it can be so much fun. If you want it to look different or use different elements, feel free to do that. I really feel that the orininal recipe really embodies margaritas but hey you change it up as much as you want.
Eggless?
That’s right, this cheesecake is eggless! Because of all this Covid 19 mess some of us are experiencing an egg shortage. I always want to make things that everyone can make. So instead of the eggs I added 4 oz of sweetened condensed milk. This gives this recipe such a creamy, smooth texture. It’s delicious.
I hope you all have an amazing Cinco De Mayo. I know it is frustrating that we can’t go out this Cinco De Mayo but I hope this cheesecake helps . Stay home, make yourself a delicious taco dinner and this cheesecake. You won’t regret it.
Eggless Margarita Cheesecake
A sweet,tangy and boozy cheesecake with sweetened condensed milk in place of eggs for a smooth creamy texture
Ingredients
Eggless Cheesecake
- 1 1/2 (8oz) Blocks of Cream Cheese
- 1/2 Cups of Granulated Sugar
- 1/2 Cups of Greek Yogurt
- 4 oz of Sweetened Condensed Milk1/2Â
- 1/2 Cups of Margarita Mix
- 1 TBSP of Tequila
Stabilized Whipped Cream
- 1 Cup of Heavy Cream
- 1/2 of a Cup Granulated Sugar
- 1 TBSP of Cold Water
- 1 TSP of Unflavored Gelatin
- 1 TSP of Boiling Water
- 2 Teaspoons of Tequila
Garnish
- 4 thin lime wedges
- 3 TBSP of Granulated Sugar
- 1 TBSP of Lime Zest
- 1/4 of a TSP of Tequila
Crust
- 4 Plain Graham Crackers
- 2 TBSP of Melted Unsalted Butter.
Instructions
Eggless Cheesecake
- Prepare a 6" Springform pan by spraying the sides and the bottem with non stick spray. Lay a parchment paper circle in the bottem and line the sides with a strip of parchment paper. And prepare the crust by crushing up the graham crackers in a food processor and adding in the melted butter. Pulse that up until you get the texture of wet sand. Bake that for ten minutes or until golden brown.
- Place the softened cream cheese in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
- On medium speed, beat the cream cheese until completely smooth. About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
- Add in the sugar and beat until smooth and all incorporated. Scrape down the bottom and the sides of the bowl and beat once more until smooth.
- Repeat this step with the greek yogurt,swettened condensed milk, margarita mix and tequila.
- Pour the batter into the prepared pan on top of the crust.
- Bake the cheesecake in a water bath for 30-45 minutes or until the edges are set but the middle jiggles slightly.
- Shut off the oven, crack the oven door and leave the cheesecake in the oven for an additional hour to cool.
- Take the cheesecake out of the oven and place it covered in the fridge.
Tequila Stabolized Whipped Cream
- Combine the cold water and the unflavored gelatin in a small bowl and set aside to set. It's ready when it looks like a brown/tan blob.
- Place heavy cream and the tequila in the bowl of strand mixer with a whisk attachment or regular bowl with a hand mixer.
- Beat until frothy. About 3 minutes.
- Add in the sugar in a steady stream while beating until you get soft peaks. About 3-5 minutes. In the meantime, add in the boiling water to the gelatin and stir to dissolve.
- Add the gelatin to the whipped cream and beat until stiff peaks form. This happens fast with the addition of the gelatin so make sure to not over-beat. Once the peak stands straight up on the beater, it's ready.
- Transfer to a piping bag with a star tip and place in the fridge until ready to use.
Garnish
- Combine the granulated sugar,lime zest and tequila until you get a concoction that looks like snow.
- Cut 4 thin lime wedges.
Decorate
- Sprinkle the sugar concoctions around the edge of the cheesecake.
- Pipe the whipped cream around the edge of the cheesecake beside the sugar circle on the inside. A total of 8 dollops
- Place a lime wedge on every other whipped cream dollop.
- Place the leftovers covered in the fridge for up to a week.
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