Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 182g / 6.4oz Vanilla wafer cookie crumbs

  2. 1/4 cup 49g / 1.7oz Unsalted butter - melted

  3. 3 Cream cheese - (8 oz ea) - room temperature

  4. 2 cups 474ml Sour cream

  5. 1 1/4 cups 247g / 8.7oz Sugar

  6. 3 tablespoons 45ml Grand Marnier

  7. 3 tablespoons 45ml Gold tequila

  8. 3 tablespoons 45ml Freshly-squeezed lime juice

  9. 2 teaspoons 10ml Grated lime peel

  10. 4 teaspoons 20ml Eggs (large) Very thin lime slices - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Mix cookie crumbs and butter in medium bowl until blended. Press mixture onto bottom and 1-inch up sides of 9-inch diameter springform pan with 2 3/4-inch high sides. Refrigerate while preparing filling. Using electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Pour filling into crust. Bake until center is softly set, about 50 minutes. Maintain oven temperature. Mix remaining 1 cup sour cream, 1/4 cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top. Bake cheesecake 5 minutes longer. Transfer pan to rack and cool completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime slices. This recipe yields 10 to 12 servings.


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