Margarita Cheesecake
Featured in: "The Bright Season"
​You can create a lovely design on the top of the cooled cheesecake, as shown in this photo, or just serve the whipped-topping mixture on the side.
Crust
Crushed graham crackers or vanilla wafers, enough to make 2 cups
4 tablespoons of butter or margarine, melted
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Mix together and press into the bottom and partially up the sides of a 9-inch springform pan coated with cooking spray. Bake crust for 5 to 7 minutes at 350 degrees, just enough to meld the crumbs and butter. Let cool.
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Filling
1 envelope (1/4 ounce) unflavored gelatin
2/3 cup sugar
1/2 cup water
20 ounces light cream cheese (2½ bricks), softened
6 ounces lemon yogurt
3/4 cup margarita mix (see note)*
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Heat gelatin, sugar and water in a small saucepan on medium-high heat, stir constantly until everything is dissolved. Cool slightly. In a large bowl, blend the cream cheese, yogurt, and margarita mix or equivalent liquid. Add gelatin mixture and blend well. Pour filling into cooled crust and refrigerate for 4 hours or overnight.
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Topping
2 cups light whipped topping
2 tablespoons lime juice
1 tablespoon sugar
Blend lime juice and sugar into whipped topping. Spread over cheesecake, or serve on the side.
*The margarita mix this recipe calls for can be fueled with alcohol, or not. Don’t want to buy a whole bottle just to try this dessert? Drop 1 tablespoon each of lemonade and limeade concentrate in a mixing cup, then add enough water to reach ¾ cup of liquid.