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Taking over for Kip: Strawberry-margarita cheesecake. November 13, 2008

Posted by sarawr in 10115157, baking, dessert.

My goodness! Kip seems to be — dare I say it — slacking! Well, never fear: Junk Food Girl is here, with a delicious bit of baking magic just in time for the holidays! Trust me, this cheesecake needs no more introduction.


2 cups crushed graham crackers
1/4 cup sugar
1/2 cup melted butter

1 cup fresh strawberries, hulled
24 ounces cream cheese, softened
1 cup granulated sugar
4 large eggs
1/4 cup fresh lime juice
1/4 cup tequila
1/4 cup Triple Sec


Mix the crushed graham crackers, melted butter and sugar thoroughly then press into the bottom and 1 1/2 inches up sides of a 9-inch spring-form pan (or the cups of a muffin pan, if you prefer). Bake at 325 degrees F for 8 to 10 minutes; set aside.

Purée strawberries in electric blender; process until smooth, scrape down sides to get all the strawberries. Reserve 1/2 cup purée.

Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in 1/2 cup strawberry puree, lime juice, tequila and Triple Sec.

Pour into prepared pan; pour reserved strawberry purée on top in a circle and gently swirl it through the batter with a knife. (If you made muffins instead, fill the cups about 2/3 full, then proceed as directed.)

Bake at 325 degrees F for 1 hour and 10 minutes (45 minutes for muffins; test them with a fork or toothpick at about 30 minutes — they should be sticky, with the consistency of really hard Jell-O). Center will be soft. Remove from oven and run knife around edge of pan to release sides. return to oven; turn oven off and leave cheesecake in oven 30 minutes.

Remove cheesecake from oven and let cool completely on a wire rack.

Remove from pan; cover with plastic wrap (not foil, trust me on this) and chill for 8 hours.