Oven Baked Tequila-Lime Cheesecake

oven baked tequila-lime cheesecake
  • Yield: 12
  • Servings: 12
  • Prep Time: 15m
  • Cook Time: 25m
  • Ready In: 40m

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Oven baked tequila-lime cheesecake. Delicious cheesecake bars baked in convection oven. Big thanks to Denis for the nice picture.

Ingredients

  • 1/4 cup (60 g) melted unsalted butter
  • 1¼ cups (310 g) Graham cracker crumbs
  • 16 oz (480 g) cream cheese at room temperature
  • 1/2 cup (125 g) granulated sugar
  • 2 tablespoons lime zest
  • 4 tablespoons freshly squeezed lime juice
  • 4 tablespoons tequila
  • 2 tablespoons Cointreau liqueur
  • 2 tablespoons heavy cream
  • 2 large eggs at room temperature

Method

Step 1

Preheat your oven to 350 F (175 C).

Step 2

Line 9x9 baking pan with aluminum foil and grease with cooking oil.

Step 3

To make a crust: In a medium mixing bowl,combine melted butter and Graham cracker crumbs. Mix well. Press gently in the bottom of foil-lined baking pan.

Step 4

In a mixing bowl,combine cream cheese and granulated sugar. Beat until smooth and fluffy. Stir in lime juice and zest,tequila,Cointreau and heavy cream. Mix until well combined. Beat in eggs,one at a time.

Step 5

Pour cream cheese mixture over prepared Graham cracker crust. Spread into corners. Bake in preheated oven for 20-25 minutes.

Step 6

Set aside and allow to cool completely. Refrigerate for , at least , 3 hours. Cut refrigerated cheesecake into squares and serve.

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