Cinco De Mayo & Margarita Cheesecake
Cinco de Mayo —or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States. In the United States, Cinco de Mayo is widely interpreted as a celebration of Mexican culture and heritage, particularly in areas with substantial Mexican-American populations. Chicano activists raised awareness of the holiday in the 1960s, in part because they identified with the victory of indigenous Mexicans over European invaders during the Battle of Puebla. Today, revelers mark the occasion with parades, parties, mariachi music, Mexican folk dancing and traditional foods such as tacos and mole poblano. Some of the largest festivals are held in Los Angeles, Chicago and Houston. Many people outside Mexico mistakenly believe that Cinco de Mayo is a celebration of Mexican independence, which was declared more than 50 years before the Battle of Puebla. That event is commemorated on September 16, the anniversary of the revolutionary priest Miguel Hidalgo y Costilla’s famous “Grito de Dolores” (“Cry of Dolores”), a call to arms that amounted to a declaration of war against the Spanish colonial government in 1810.
Classic Lime Margarita Cheesecake
INGREDIENTS
Cheesecake
1/2 Cup Margarine
1 1/4 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
1/2 Cup Dry Cornbread Mix
1/4 Teaspoon Course Salt
3 (8 ounce) Packages Cream Cheese, Softened
4 Large Eggs
1/4 Cup Fresh Lime Juice
2 Tablespoons Silver Tequila
2 Tablespoons Orange Liqueur
Zest of One Lime
Lime Margarita Cream Topping
1 Cup Heavy Cream
1/2 Cup Powdered Sugar
1 Tablespoon Fresh Lime Juice
2 Tablespoons Silver Tequila
2 Tablespoons Orange Liqueur
Thin Lime Slices
Coarse Salt
DIRECTIONS
Preheat oven to 350 degrees. In a medium-sized blender or stand mixer, add butter and 1/4 cup granulated sugar. Cream together until completely smooth. On a low speed, add flour, corn bread mix and salt. Mix until dry ingredients have settled. Pour mixture into a 9 inch greased cake pan and bake for 15 minutes. Remove from heat and press flat with a spatula until even. Set aside and cool completely. In a large mixing bowl or stand mixer add softened cream cheese packages and remaining sugar. Blend on a medium speed until soft and well mixed. Mix in eggs, adding one at a time until smooth. Add tequila, orange liqueur and lime zest. Blend slowly, scraping sides occasionally until all ingredients are completely mixed. Pour batter into cooled crust and into preheated oven. Bake for 45 minutes and remove from heat. Let cheesecake cool and place into refrigerator for 1 hour before frosting. In a medium-sized mixing bowl or stand mixer, add heavy cream, powdered sugar, tequila and orange liqueur. Blend slowly until all ingredients are combined. Beat at a medium speed for 2 minutes and high speed for 3 minutes until light peaks form. Place in the refrigerator for at least 30 minutes before topping cake. Pour cream topping over the center of cheesecake and top with thin slices of lime. Sprinkle a handful of coarse salt over limes and place into the refrigerator until ready to serve.
(About 10 Servings)
Strawberry Margarita Cheesecake
INGREDIENTS
Cheesecake
1/2 Cup Margarine
1 1/4 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
1/2 Cup Dry Cornbread Mix
1/4 Teaspoon Course Salt
3 (8 ounce) Packages Cream Cheese, Softened
4 Large Eggs
1/4 Cup Fresh Lime Juice
2 Tablespoons Silver Tequila
2 Tablespoons Orange Liqueur
Zest of One Lime
Fresh Strawberries, Sliced Thin
Strawberry Margarita Cream Topping
1 Cup Heavy Cream
1/2 Cup Powdered Sugar
1 Tablespoon Fresh Lime Juice
2 Tablespoons Silver Tequila
2 Tablespoons Orange Liqueur
Fresh Strawberries, Sliced
Coarse Salt
DIRECTIONS
Preheat oven to 350 degrees. In a medium-sized blender or stand mixer, add butter and 1/4 cup granulated sugar. Cream together until completely smooth. On a low speed, add flour, corn bread mix and salt. Mix until dry ingredients have settled. Pour mixture into a 9 inch greased cake pan and bake for 15 minutes. Remove from heat and press flat with a spatula until even. Set aside and cool completely. In a large mixing bowl or stand mixer add softened cream cheese packages and remaining sugar. Blend on a medium speed until soft and well mixed. Mix in eggs, adding one at a time until smooth. Add tequila, orange liqueur and lime zest. Blend slowly, scraping sides occasionally until all ingredients are completely mixed. Over cooled crust, place sliced strawberries and cover with cake batter. Place into preheated oven. Bake for 45 minutes and remove from heat. Let cheesecake cool and place into refrigerator for 1 hour before frosting. In a medium-sized mixing bowl or stand mixer, add heavy cream, powdered sugar, tequila and orange liqueur. Blend slowly until all ingredients are combined. Beat at a medium speed for 2 minutes and high speed for 3 minutes until light peaks form. Place in the refrigerator for at least 30 minutes before topping cake. Pour cream topping over the center of cheesecake and top with thin slices of strawberry. Sprinkle a handful of coarse salt over strawberries and place into the refrigerator until ready to serve.
(About 10 Servings)
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Classic Lime Margarita Cheesecake
INGREDIENTS
Cheesecake
1/2 Cup Margarine
1 1/4 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
1/2 Cup Dry Cornbread Mix
1/4 Teaspoon Course Salt
3 (8 ounce) Packages Cream Cheese, Softened
4 Large Eggs
1/4 Cup Fresh Lime Juice
2 Tablespoons Silver Tequila
2 Tablespoons Orange Liqueur
Zest of One Lime
Lime Margarita Cream Topping
1 Cup Heavy Cream
1/2 Cup Powdered Sugar
1 Tablespoon Fresh Lime Juice
2 Tablespoons Silver Tequila
2 Tablespoons Orange Liqueur
Thin Lime Slices
Coarse Salt
DIRECTIONS
Preheat oven to 350 degrees. In a medium-sized blender or stand mixer, add butter and 1/4 cup granulated sugar. Cream together until completely smooth. On a low speed, add flour, corn bread mix and salt. Mix until dry ingredients have settled. Pour mixture into a 9 inch greased cake pan and bake for 15 minutes. Remove from heat and press flat with a spatula until even. Set aside and cool completely. In a large mixing bowl or stand mixer add softened cream cheese packages and remaining sugar. Blend on a medium speed until soft and well mixed. Mix in eggs, adding one at a time until smooth. Add tequila, orange liqueur and lime zest. Blend slowly, scraping sides occasionally until all ingredients are completely mixed. Pour batter into cooled crust and into preheated oven. Bake for 45 minutes and remove from heat. Let cheesecake cool and place into refrigerator for 1 hour before frosting. In a medium-sized mixing bowl or stand mixer, add heavy cream, powdered sugar, tequila and orange liqueur. Blend slowly until all ingredients are combined. Beat at a medium speed for 2 minutes and high speed for 3 minutes until light peaks form. Place in the refrigerator for at least 30 minutes before topping cake. Pour cream topping over the center of cheesecake and top with thin slices of lime. Sprinkle a handful of coarse salt over limes and place into the refrigerator until ready to serve.
(About 10 Servings)
Strawberry Margarita Cheesecake
INGREDIENTS
Cheesecake1/2 Cup Margarine
1 1/4 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
1/2 Cup Dry Cornbread Mix
1/4 Teaspoon Course Salt
3 (8 ounce) Packages Cream Cheese, Softened
4 Large Eggs
1/4 Cup Fresh Lime Juice
2 Tablespoons Silver Tequila
2 Tablespoons Orange Liqueur
Zest of One Lime
Fresh Strawberries, Sliced Thin
Strawberry Margarita Cream Topping
1 Cup Heavy Cream
1/2 Cup Powdered Sugar
1 Tablespoon Fresh Lime Juice
2 Tablespoons Silver Tequila
2 Tablespoons Orange Liqueur
Fresh Strawberries, Sliced
Coarse Salt
DIRECTIONS
Preheat oven to 350 degrees. In a medium-sized blender or stand mixer, add butter and 1/4 cup granulated sugar. Cream together until completely smooth. On a low speed, add flour, corn bread mix and salt. Mix until dry ingredients have settled. Pour mixture into a 9 inch greased cake pan and bake for 15 minutes. Remove from heat and press flat with a spatula until even. Set aside and cool completely. In a large mixing bowl or stand mixer add softened cream cheese packages and remaining sugar. Blend on a medium speed until soft and well mixed. Mix in eggs, adding one at a time until smooth. Add tequila, orange liqueur and lime zest. Blend slowly, scraping sides occasionally until all ingredients are completely mixed. Over cooled crust, place sliced strawberries and cover with cake batter. Place into preheated oven. Bake for 45 minutes and remove from heat. Let cheesecake cool and place into refrigerator for 1 hour before frosting. In a medium-sized mixing bowl or stand mixer, add heavy cream, powdered sugar, tequila and orange liqueur. Blend slowly until all ingredients are combined. Beat at a medium speed for 2 minutes and high speed for 3 minutes until light peaks form. Place in the refrigerator for at least 30 minutes before topping cake. Pour cream topping over the center of cheesecake and top with thin slices of strawberry. Sprinkle a handful of coarse salt over strawberries and place into the refrigerator until ready to serve.
(About 10 Servings)
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Recipes and Blog by ©Amorie Keys 2014 & Honey, I''m Home 2014. Cinco De Mayo History and Information by ©History (Chanel) @ http://www.history.com/topics/holidays/cinco-de-mayo . Photo Credits ©pastryaffair.com - (Margarita Cake x3 & Jimmy Buffet Lyric Photo ) ©www.hungrybrownie.com (Strawberry Cheesecake) .
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