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Margarita Cheesecake

Serves 8


1 1/4 cups vanilla wafer cookie crumbs
1/4 cup unsalted butter, melted
3 oz packages cream cheese
2 cups sour cream
1 1/4 cup sugar
3 tablespoons Grand Marnier
3 tablespoons gold tequila
3 tablespoons freshly squeezed lime juice
2 teaspoons grated lime peel
4 eggs


  1. Preheat oven to 350° F.
  2. 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. Refrigerate while preparing filling.
  3. 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.
  4. 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.
  5. 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 and transfer to serving tray.
Season: Winter