Margarets Cheesecake Recipes

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, combine glaze ingredients. Drizzle over cake.

Steps:

• Crust: Preheat oven to 375 degrees, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press evenly in bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely.
• Filling: Reduce oven temperature to 325 degrees. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs, one at a time, beating well after each.
• Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan; carefully pour in enough boiling water to reach halfway up side of springform pan.
• Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish top of cheesecake with lime slices.

Steps:

• FOR CRUST:
• Position rack in center of oven and preheat to 350°F. Spray 9-inch springform pan with 2 3/4-inch-high sides with vegetable oil spray. Mix graham cracker crumbs and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan. Refrigerate crust.
• FOR FILLING:
• Using electric mixer, beat cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice. Beat in eggs.
• Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes. Remove from oven; turn off oven.
• FOR TOPPING:
• Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven. Let stand 45 minutes or less (Cheesecake will look very soft, but will set up when chilled.) Refrigerate cake until well chilled, up to 1 day.
• Run knife around pan sides. Remove pan sides. Place cake on platter. Arrange lime half-slices and peel around top edge of cheesecake.

Steps:

• 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.

Steps:

• Preheat oven to 350°.
• Grind graham crackers in food processor.
• Add 3 Tbl sugar and stir, then add melted butter.
• Press into the bottom of a 9 inch springform pan.
• Separate eggs reserving yolks. Beat egg whites in stand mixer until firm stiff peaks but not dry.
• Remove whites to a separate bowl and beat yolks with sugar.
• Add vanilla and add cream cheese, one at a time until incorporated and beat for about 10 minutes on medium speed.
• Fold in egg whites gently until incorporated.
• Reduce oven to 300°.
• Pour into springform pan and bake for about 40-45 minutes.
• In the meantime, mix sour cream with sugar and 1/2 tsp vanilla.
• After removing cake from oven, increase oven temp to 400°.
• Cool cake for about 10 minutes and then add topping.
• Bake for another 10 minutes.
• Remove from oven and cool completely before serving.
• We like our cheesecake room temperature, but, of course, feel free to chill in the frig if you prefer.

Steps:

• Prepare two 9 x 13 cake pans by greasing them.
• Mix tog graham wafer crumbs, 1/2 cup sugar and 2/3 cups melted butter.
• Divide into the 2 pans: press crumbs into an even layer and bake at 350 degF for about 10-15 minutes, then set aside to cool.
• Beat tog cream cheese, 1 1/2 cups sugar and instant pudding powder till its really fluffy.
• Set aside.
• Whip Nutri Whip until it forms soft peaks, then set this aside.
• In another bowl whip the whipping cream to stiff peaks.
• In a large bowl mix the above three mixes together really well.
• Pour this mixture onto the two baked and cooled crumb bases and chill.
• When ready to serve top with fresh fruit or pie filling.
• This cheese cake freezes well without the toppings.