7/12/2016
Margarita Cake
1 cup sweetened shredded coconut
1 t grated lime zest plus 1 lime, sliced thin (2 limes)
3 cups pretzel sticks
6 T unsalted butter, melted
3/4 cup water
4 t unflavored gelatin
10 oz. can frozen margarita mix, thawed
1/4 cup tequila
1/4 cup triple sec
1 1/2 cups heavy cream, chilled
14 oz. can sweetened condensed milk
4 oz. cream cheese, softened
>how to make<
(for the crust)
*Place oven rack in middle position and heat oven to 350 degrees.
*Grease 9" springform pan and line perimeter with 3” wide strip of parchment paper.
*Process coconut and lime zest in food processor until coarsely ground; reserve 1/2 cup.
*Add pretzels to remaining coconut mixture and process until finely ground.
*Add melted butter and pulse to combine.
*Press mixture into bottom of prepared pan.
*Bake until edges are golden, 10 to 12 minutes.
*Cool completely.
(for the filling)
*Combine 1/4 cup water and gelatin in small saucepan and let sit until gelatin softens, about 5 minutes.
*Add margarita mix, tequila, and triple sec and cook over low heat, stirring frequently, until gelatin softens, about 5 minutes.
**Cool 15 minutes.
*Using mixer fitted with whisk, whip cream, on medium low speed until foamy.
*Increase speed to high and whip until soft peaks form.
*sing clean bowl, whip sweetened condensed milk and cream cheese until combined.
*Add 1 cup margarita mixture and whip until incorporated.
*Fold in one third whipped cream, then gently fold in remaining whippied cream.
*Pour filling into crust.
*Refrigerate until just set, about 1 hour.
(for topping)
*Stir remaining 1/2 cup water into remaining margarita mixture.
*Pour mixture through fine mesh strainer into 2 cup liquid measuring cup.
*Pour over filling and refrigerate until set, about 4 hours.
*Remove sides of pan and parchment.
*Press reserved coconut mixture onto sides of cake and top with lime slices. Serve.
-makes 8 to 10-
Note: I found this recipe in "Cook's Country".
1 cup sweetened shredded coconut
1 t grated lime zest plus 1 lime, sliced thin (2 limes)
3 cups pretzel sticks
6 T unsalted butter, melted
3/4 cup water
4 t unflavored gelatin
10 oz. can frozen margarita mix, thawed
1/4 cup tequila
1/4 cup triple sec
1 1/2 cups heavy cream, chilled
14 oz. can sweetened condensed milk
4 oz. cream cheese, softened
>how to make<
(for the crust)
*Place oven rack in middle position and heat oven to 350 degrees.
*Grease 9" springform pan and line perimeter with 3” wide strip of parchment paper.
*Process coconut and lime zest in food processor until coarsely ground; reserve 1/2 cup.
*Add pretzels to remaining coconut mixture and process until finely ground.
*Add melted butter and pulse to combine.
*Press mixture into bottom of prepared pan.
*Bake until edges are golden, 10 to 12 minutes.
*Cool completely.
(for the filling)
*Combine 1/4 cup water and gelatin in small saucepan and let sit until gelatin softens, about 5 minutes.
*Add margarita mix, tequila, and triple sec and cook over low heat, stirring frequently, until gelatin softens, about 5 minutes.
**Cool 15 minutes.
*Using mixer fitted with whisk, whip cream, on medium low speed until foamy.
*Increase speed to high and whip until soft peaks form.
*sing clean bowl, whip sweetened condensed milk and cream cheese until combined.
*Add 1 cup margarita mixture and whip until incorporated.
*Fold in one third whipped cream, then gently fold in remaining whippied cream.
*Pour filling into crust.
*Refrigerate until just set, about 1 hour.
(for topping)
*Stir remaining 1/2 cup water into remaining margarita mixture.
*Pour mixture through fine mesh strainer into 2 cup liquid measuring cup.
*Pour over filling and refrigerate until set, about 4 hours.
*Remove sides of pan and parchment.
*Press reserved coconut mixture onto sides of cake and top with lime slices. Serve.
-makes 8 to 10-
Note: I found this recipe in "Cook's Country".
Labels: cheesecake recipe, margarita cake recipe
