- 2 cups crushed graham crackers
- 1 stick butter, melted
- 2 pounds cream cheese, at room temperature
- 1 cup sugar
- 4 medium eggs
- 4 medium-egg yolks
- 1/2 cup whipping cream
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1/4 cup of a prepared margarita (not frozen)
- 1 pinch of salt
- Lime slices for garnish
Grease a springfrom pan with some of the melted butter. Combine graham crackers with the remaining melted butter and press into bottom of the pan.
With an electric mixer, combine the cream cheese, sugar, eggs and egg yolks and beat until smooth. Add the remaining ingredients and continue mixing until well incorporated. Pour into a springform pan. Bake at 325 degrees for about 45 minutes or until the cake sets. Allow cheesecake to cool to room temperature, then refrigerate until thoroughly chilled.
To serve, garnish individual cheesecake slices with a slice of lime.
From Chef Charlie Watkins, The Blue Agave, Houston