Strawberry and tequila cheese cake: Pastel de queso con fresas y tequila

articles Food & Cuisine Recipes

Karen Hursh Graber


For the crust:

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


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.


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


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


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.

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