Saturday, 21 May 2016

tequila-lime cheesecake bars


i finally decided to crack open the bottle of tequila that accompanied mr. handsome and i back from our mexican vacation.  
it's pretty much standard practice of any good canandian to bring home good tequila so that they can be reminded of the vacation that once was.  this is especially important on a depressingly rainy long weekend.


i decided to leave the shot glasses in the cupboards and instead tackle tequila in a different fashion, bake with it.
  
a creamy lime and tequila cheesecake to be exact. 
because cheesecake is king after all. 
and my supreme weakness.  
and exactly what is needed to share among friends, or eat in a dark corner alone.


so if you don't mind i will be hiding in a dark corner somewhere with a fork.  cheers.


Tequila-Lime Cheesecake Bars

ingredients:
1/4 cup butter, melted
1 1/4 cup honey graham cracker crumbs
2 (8-ounce) packages cream cheese, room temperature
1/2 cup granulated sugar
2 tablespoons lime zest
4 tablespoons lime juice
4 tablespoons tequila
2 tablespoons cointreau
2 tablespoons heavy cream
2 large eggs, room temperature

method:
preheat oven to 350F.
line a 9-inch square pan with aluminum foil and spray with oil.
to make crust: stir together melted butter and graham cracker crumbs until combined.  press gently into the bottom of the foil lined pan.
beat together cream cheese and sugar until smooth and fluffy.  add lime juice & zest, tequila, cointreau and cream.  mix until completely combined, making sure to scrape the sides of the bowl.  beat in eggs, one at a time.
pour cream cheese mixture over graham cracker crust, spread into corners.  bake for approximately 30 minutes, or until the centre sets up (it should have a very slight jiggle.)
allow to cool completely in pan, then refrigerate for at least 3 hours, before cutting into squares.

recipe courtesy: sweetpeasandsaffron.com


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