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Tequila Lime Cheesecake
If there was ever a recipe set to have you donning a sombrero, dancing on the tables and shouting ‘TEQUILA’ at the top of your lungs, trust us, it’s this one.
Ingredients
Biscuit base
- 250g Coconut Biscuit or Digestive Biscuits
- 100g Yeo Valley Organic Salted Butter
Filling
- 150g Mango Flesh
- 2 Limes (zest & juice)
- 80ml Tequila
- 450g Cream Cheese
- 150g Icing Sugar
- 220ml Yeo Valley Organic Double Cream
Candied Lime – Optional garnish
- 150g Caster Sugar
- 150g Water
- 2 limes – cook on low heat until translucent
Glaze
- 75g Apricot jam
- 1tbsp Tequila
Garnish
- Dried mango slices and toasted coconut
Method
- Add the digestive biscuits and melted butter to a large mixing bowl and bash them down using the end of a rolling pin until you have a fine crumb.
- Press the crumbs into a tart case moulding them into the tart shape. Put the tart case in the fridge for at least 15 minutes
- Add the mango, lime (zest and juice) and tequila to a food processor and blitz until it is a smooth purée.
- Add the cream cheese and icing sugar to a mixing bowl and whisk them together. Whisk in the mango purée followed by the double cream. Continue to whisk for a few minutes until the mixture holds it shape but hasn’t totally thickened.
- Add the filling to the set base and allow it to set for at least 6 hours.
- Optional garnish: Add the sugar and water to a saucepan and put on a gentle heat to melt the sugar. Thinly slice the limes and add to the saucepan and place a parchment-paper lid over the limes. Cook on a low heat for 20-30 minutes until they are totally translucent.
- To make the glaze, whisk the apricot jam and tequila together. Using a pastry brush, add the mixture to the top of the cheesecake. Allow it to set in the fridge for 30 minutes.
- Serve the cheesecake placing the candied sliced limes around the outside of the cheesecake and toasted coconut and dried mango in the middle.
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