MINI MARGARITA CHEESECAKES
Unless the 5th of May happens to coincide with the May Bank Holiday it just passes by in the UK like any other day. Over on this side of the Atlantic it’s sort of a day of celebration though. Cinco de Mayo, a day with commemorates Mexico’s victory at the battle of Puebla. It also means the chance to eat some fine food and, for me, the chance to mess around in the kitchen. Yay!
I’ve somehow acquired a very dinky bottle of Patron tequila which would only really be enough to make one lonely Margarita, and that’s no fun at all (I’m all about the sharing.) It is however the ideal amount to add to some tangy, creamy, lime cheesecake mix and make these little dessert treats which are perfect for distributing amongst your fellow revellers
I’ve used ginger biscuits for the base because I really like ginger and lime together but feel free to use anything you like really. As always with baked cheesecakes, make sure that all of your ingredients are at room temperature before you start. You also need to bake them in a water bath and let them cool in the oven if you want to prevent cracked tops. Don’t worry if you do get cracks though, a strategically placed piece of lime decoration will hide it! The method is pretty much the same as my chocolate and ginger cheesecake recipe (https://coriandercooks.com/2014/12/22/chocolate-and-ginger-mini-cheesecakes/) and is really very easy.
150g crushed ginger biscuits
50g salted butter, melted
450g cream cheese
zest of 2 limes and the juice of 1
50ml of nice tequila
pinch of seasalt
Line a six hole muffin tin with muffin wrappers, silicone ones work really well if you have them as they tend to be a bit sturdier.
Mix the biscuit crumbs and the melted butter. Divide this equally between each cavity of the muffin tin, pressing it down well and place it in the fridge to chill and set whilst you make the filling. Pre heat the oven to 170°c .
Beat the cream cheese in a large mixing bowl until it is soft and smooth. Add the sugar and beat again so that it is well blended. Mix in the eggs, one at a time and then fold through the lime zest. Finally beat in the juice and tequilla.
Top the biscuit bases with this mixture and smooth off the surface. Give the tin a sharp a tap to get out any air bubbles. Place the muffin tin in a larger tin filled with warm water to create a bain-marie. Bake the mini cheesecakes for around 25-30 minutes. They should still have a little wobble to them once they’re cooked.
When they have had long enough in the oven open the door a jar and turn off the oven but leave the tin in there to cool. Once they are room temperature you can put them in the fridge to chill and enable you to take them out of the wrappers easily before decorating with lime zest, slices or a tiny pinch of salt.