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Strawberry and tequila cheese cake: Pastel de queso con fresas y equila by Karen Hursh Graber © 2000

Ingredients

For the crust:

  • 3 cups graham cracker crumbs
  • 1/2 cup sifted confectioners' sugar
  • 1 stick plus 1 tablespoons butter, melted

Preparation:

Preheat the oven to 350º.

Place the crumbs in a bowl and stir the sugar and butter into the crumbs until well blended.

Press the mixture with a wooden spoon or the palm of the hand into a 12" spring-form pan.

Bake for 10 minutes, remove from oven and cool completely before filling.

If preparing crust ahead of time, keep chilled in refrigerator.



Ingredients

For the filling:

  • 8 oz. softened cream cheese
  • 1 stick softened butter
  • 1 cup sifted confectioners' sugar
  • 1 1/2 tablespoons tequila
  • 1/4 teaspoon salt

Preparation:

Beat cheese and butter together with an electric mixer until light and fluffy.

Add remaining ingredients and beat until thoroughly blended.

Spread evenly in pre-baked crust and chill in refrigerator at least 2 hours before topping with the glaze (below.)



Ingredients For the glaze:

  • 3 cups strawberries
  • 1/2 cup sugar
  • 2 tablespoons butter
  • 2 tablespoons freshly-squeezed lime juice
  • 4 tablespoons triple sec
  • 2 tablespoons tequila
  • 1 tablespoon cornstarch

Preparation:

Wash, hull and quarter the strawberries; set aside.

Combine remaining ingredients in a medium-size saucepan, bring to a boil and cook, stirring with a wire whisk, over medium heat until thickened and smooth.

Add strawberries and and boil 1 minute longer.

Allow to cool completely and spread the glaze on the chilled cheesecake.

Refrigerate the cake for at least 4 hours before serving.

Serves 12.


Link to Source Article

Published or Updated on: May 1, 2000 by Karen Hursh Graber © 2000
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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