Tequila Lime Cheesecake

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.

1 hr
(+6.5 hours setting time)
Serves 10
Beginner

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

Try it with...

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.