If you ask a bartender for a “top-shelf Margarita,” he will give you a nod of respect and grab a bottle of excellent-quality tequila for a special cocktail made with triple sec and fresh lemon or lime juice. For our top-shelf cheesecake, we’ve replaced the traditional crushed pretzel or graham cracker crust with a savory cornmeal one worthy of this sweet, creamy, five-star dessert.
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You Will Need
Preheat oven to 350°F. Grease bottom and sides of a 9-inch springform pan.
In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fl uffy. Gradually add fl our, cornmeal, and salt and mix to combine. Press the mixture into the bottom of the pan and bake 15 to 20 minutes, or until golden brown. Let cool.
For the cheesecake: In a mixing bowl, combine cream cheese and sugar and beat 4 to 5 minutes, or until smooth. Beat in eggs one at a time. Stir in lime juice, tequila, tripe sec, and lime zest.
Spread mixture into the cooled crust and bake 45 to 50 minutes. Remove from oven and let cool 1 hour. Transfer to refrigerator and chill at least 6 hours or overnight.
For the whipped cream: In a mixing bowl, combine cream, confectioners’ sugar, lime juice, tequila, and triple sec; starting on low speed and gradually increasing to high, beat until soft peaks form
Let the cheesecake sit at room temperature for 30 minutes. Spread the Margarita cream on top. Drain the lime slices from the simple syrup. Sprinkle a pinch of coarse salt around the edge of the crust and top the cheesecake with limes.