It’s been a while since I last made a birthday cake. I think I love and hate making birthday cakes at the same time, because for another special occasion you have an idea of what kind of cake to make, or at least how to decorate it. Like Halloween cakes are spooky, Easter cakes have lovely pale colours, but then birthday can be ANYTHING! How are you meant to choose the best recipe from all the recipes available online?? Usually I spend so much time choosing the right one, that no matter how it turns out, I will be disappointed. Just because I don’t think any cake can be good enough for my insane expectations.
But this one was lovely! I was terrified during the process, it is my first alcoholic cake after all, yet I’m super happy with the result. Everyone who tried it said it’s yummy, so it’s a pleasure to share the recipe.
So I decided to make a classic cheesecake and then use a jelly margarita topping, just so all the alcohol wouldn’t evaporate while baking. The original plan was actually to make strawberry margarita jelly, but one on my friends does not like strawberries. Regular Margarita worked just as well I think 🙂
- 250 g biscuits (I used hazelnut flavoured ones)
- 100 g butter, melted
- 500 g mascarpone
- 1 cup sugar
- 200 ml soured cream
- 1 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon gelatine
- 1/2 sugar
- 2/3 cup water
- Juice of 2 limes
- 1 shot white tequila
- 1 shot Cointreau
- In a food processor pulse the biscuits to make fine crumbs. Mix with melted butter. The mixture should look like wet sand at this point. Transfer it to the baking tin and press down to the bottom. Let it set in the fridge for 30 minutes.
- Preheat the oven to 160 °C. Using an electric mixer beat the mascarpone with the sugar until well mixed. Add in the soured cream and the vanilla, mix again. Beat in the eggs, one at a time mixing well after each addition. Pour the batter on the set crust and bake for about 1 hour. The cheesecake is ready when the sides are perfectly set and the centre still jiggles like jelly when you move the pan.
- Let it cool to room temperature and then transfer to the fridge for at least 4 hours.
- Make the topping. Boil the water and sugar until sugar is dissolved to make a syrup, let it cool. Melt the gelatine according to package instructions. Mix the sugar syrup with lime juice, tequila and Cointreau, stir in the prepared gelatine. Pour on top of the chilled cheesecake. Let it set again in the fridge for a few hours.
- Slice and enjoy 😉