• Ingredients: 24
  • Serves: 10

Margarita cheesecake with very thin lime slices, cut in half, very thin lime peel strips.

Ingredients

CRUST

  • Nonstick vegetable oil spray
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted

FILLING

TOPPING

  • Very thin lime slices, cut in half
  • Very thin lime peel strips

For orange curd:

For buttercream:

  • *available at specialty cookware shops

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

FOR CRUST:

  1. Step 1 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.

    For this step you will need

  2. Step 2 Mix graham cracker crumbs and butter in medium bowl until blended. Press crumbs over bottom and 1 inch up sides of prepared pan.

    For this step you will need

FOR FILLING:

  1. Step 3 Using electric mixer, beat cheese in large bowl until fluffy. Beat in sour cream, then sugar, triple sec, tequila and lime juice.

    For this step you will need

  2. Step 4 Pour filling into crust. Bake until outside 2 inches are set and center moves only slightly when pan is shaken, about 50 minutes.

FOR TOPPING:

  1. Step 5 Whisk sour cream, lime juice and sugar in small bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven.

    For this step you will need

  2. Step 6 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.
  3. Step 7 Run knife around pan sides. Remove pan sides. Place cake on platter. Arrange lime half-slices and peel around top edge of cheesecake.

    For this step you will need