Key Lime Margarita Cheesecake Cake
Try this Key Lime Margarita Cheesecake Cake recipe.
Try this Key Lime Margarita Cheesecake Cake recipe.
- special equipment
- for the key lime cheesecake layer
- 2 (8-ounce) packages (452 grams) cream cheese such as philadelphiaâ®, softened to room temperature
- 3/4 up(150 grams) granulated sugar
- 2 large eggs (mine were 103 grams total w/o shells)
- 1/4 up(60 grams) dairy sour cream such as daisyâ® brand
- 1/4 up(60 ml) heavy whipping cream
- 1 1/2 tablespoons (22.5ml) freshly squeezed lemon juice
- 1 1/2 tablespoons (22.5ml) freshly squeezed lime juice
- 1 1/2 teaspoons (3 grams) freshly grated lemon zest
- 1 1/2 teaspoons (3 grams) freshly grated lime zest
- 1 teaspoon (5ml) pure vanilla extract such as nielsen-masseyâ®
- butter or favorite cooking oil for greasing springform pan
- for the margarita cake layers
- 2 1/4 cups (270 grams) all-purpose flour such as gold medalâ®, plus extra for cake pans, see notes below for gluten free option
- 1 teaspoon (4.8 grams) baking powder
- 3/4 easpoon(3.6 grams) baking soda
- 1 teaspoon (4.8 grams) kosher salt
- 1/2 up(113 grams) unsalted butter softened
- 1/2 up(96 grams) organic palm shortening such as spectrumâ®
- 2 cups (400 grams) granulated sugar
- 7 egg whites (about 210 grams) at room temperature, divided
- 2 teaspoons (10ml) pure vanilla extract such as nielsen-masseyâ®
- 1 cup (240 grams) dairy sour cream
- 2 teaspoons (10ml) freshly squeezed lemon juice
- 2 teaspoons (10ml) freshly squeezed lime juice
- 1 1/2 teaspoons (3 grams) freshly grated lemon zest
- 1 1/2 teaspoons (3 grams) freshly grated lime zest
- butter or favorite cooking oil for greasing cake pans
- for the margarita simple syrup
- 1/2 up(100 grams) granulated sugar
- 2 tablespoons (30ml) purified water
- 1 1/2 tablespoons(22.5ml) freshly squeezed lemon juice
- 1 1/2 tablespoons (22.5ml) freshly squeezed lime juice
- 1 tablespoon (15ml) fine-quality tequila i prefer cabo waboâ® reposado
- 1 1/2 teaspoons (7.5ml) fine-quality orange liqueur such as cointreauâ®
- 1 1/2 teaspoons (7.5ml) grand marnierâ® orange cognac
- for the key lime curd filling
- homemade “key lime†curd recipe by wicked good kitchen™
- or 1 (11.5 ounce/326 grams) jar prepared key lime such as stonewall kitchenâ®
- for the optional coco-nutty graham cracker crunch
- 6 (about 98 grams) graham crackers such as honey maid by nabiscoâ®
- 1/2 up(70 grams) whole macadamia nuts
- 1 tablespoon (about 13 grams) granulated sugar
- 1 tablespoon (about 13 grams) firmly packed light brown sugar
- two pinches or more fine sea salt (i used hawaiian ground in mortar & pestle)
- 3 tablespoons (about 42 grams) unsalted butter melted
- 3/4 up(60 grams) organic unsweetened shredded coconut such as let’s do organicâ®
- for the cream cheese buttercream
- 1 (8-ounce) package (226 grams) cream cheese such as philadelphiaâ®, softened
- 1 cup (2 sticks or 226 grams) unsalted butter softened (or 1 stick salted & 1 stick unsalted)
- 2 1/2 teaspoons (12.5ml) pure vanilla extract such as nielsen-masseyâ®
- 4 to 4 1/2 cups (480 to 540 grams) confectioners’ su sifted (spooned into cup, leveled off & then sifted)
- or white chocolate cream cheese buttercream recipe by wicked good kitchenâ„¢
- for the optional cake and plating adornments
- shredded sweetened coconut such as baker’s⮠angel flake⮠coconut
- fresh lime slices sliced very thin
- fresh strawberries sliced & fanned for plating
- whipped cream garnish for plating
- one 9-inch nonstick springform pan
- two 9-inch by 1 1/2- to 2-inch round cake pans
- one baking sheet
- two insulated cake strips such as wiltonâ® small bake even strips (set of 2), necessary for even cake layers
- three wire cooling racks the third being used to flip cake layers right side up
- one 9-inch cardboard cake round helpful but not necessary
- cake turntable such as ateco â®, helpful but not necessary
- metal angled or offset icing spatula such as atecoâ® or wiltonâ®, helpful
- metal icing spatula such as atecoâ® or wiltonâ®, helpful
- wax paper for lining cake pans and cake plate for
- pastry brush for brushing simple syrup over cakes
- parchment paper for lining baking sheet
- piping bag coupler and no. 21 star decorating tip not necessary if no piping is desired
- mini prep food processor
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Prepare the Key Lime Cheesecake Layer: Arrange oven racks to lower and middle positions and preheat oven to 325°F. Place a 9x13-inch baking dish or pan on the lower rack of oven and fill it halfway with water. The middle rack should be just above the pan of water which will provide added moisture to help prevent the cheesecake from cracking during baking. Generously grease springform pan with butter and set aside.Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat the cream cheese until creamy. Gradually add sugar and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula. Add the eggs, one at a time, blending well after each addition. Add the sour cream, heavy cream, citrus juices and zest as well as vanilla; mix until fully incorporated and smooth. Using rubber spatula, scrape and pour batter into prepared pan. Place springform pan on middle rack in preheated oven above the pan of water.Bake in preheated oven until cheesecake is just set around perimeter and center is puffy and only slightly jiggles, about 55 minutes. Remove cheesecake from oven and place on wire cooling rack. Immediately, run thin metal icing spatula around edge of pan to loosen cheesecake from sides of pan. This will prevent any surface cracking as the cheesecake cools and contracts. Allow cheesecake to cool completely, at least 1 hour. Once the cheesecake has cooled, place it (while still in the springform pan) into the freezer, covered with plastic wrap. Let the cheesecake freeze completely, about 4 to 5 hours or overnight.
- Prepare the Margarita Cake Layers: Arrange oven rack in middle of oven and preheat oven to 350° F. Grease two 9-inch round cake pans with butter or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess. Prepare the pans with insulated cake strips per manufacturer’s directions and set aside.In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter and shortening until creamy and no longer lumpy. Gradually add sugar and beat until well blended scraping down the sides of bowl as necessary with rubber spatula. Add vanilla, citrus juices and zest. Continue to beat until well incorporated. Add 2 egg whites and beat until light and fluffy. Add flour mixture alternately with the sour cream, beginning and ending with flour. (I add the flour in 3 batches with 2 batches of sour cream in between.)Using a clean bowl and clean, dry whisk attachment, beat remaining 5 egg whites on medium speed until bubbly and foamy. Increase mixer speed to high and beat whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into batter until just incorporated. Do not overmix as the egg whites will deflate. Using rubber spatula, scrape and pour batter into prepared pans, dividing evenly (a little over 3½ cups of batter per cake pan.) Smooth tops evenly with rubber spatula.Bake in center of preheated oven until toothpick inserted into center comes out clean, about 30 to 35 minutes. Cool cakes in pans on wire racks for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip); cool for 10 to 15 minutes. The cakes need to remain warm to accept the syrup.Meanwhile, as the cake bakes, prepare the simple syrup.
- Prepare the Margarita Simple Syrup: In a small saucepan, combine sugar, water and citrus juices. Cook over medium-high heat, stirring constantly, until sugar dissolves completely and mixture comes to a boil. Remove pan from heat; stir in tequila and liqueurs. Allow to cool to room temperature.
- To Glaze the Cake Layers with Margarita Syrup: While the cake layers are still warm, use a pastry brush to brush the syrup over the tops of the cakes and sides until absorbed. (My cakes absorbed about 4 ounces, or 2 ounces each with 1 ounce left over.) Cool cakes completely on wire racks.
- Prepare the Cream Cheese Buttercream: Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat cream cheese, butter and vanilla on medium speed. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth, about 1 minute.
- Prepare the Coco-Nutty Graham Cracker Crunch: Arrange oven rack in middle of oven and preheat oven to 350° F. Line baking sheet with parchment paper.Break graham crackers into small pieces. Add to work bowl of mini prep food processor and pulse until made into fine crumbs. Pour fine crumbs into a medium bowl. Add macadamia nuts to work bowl of processor and pulse until very finely chopped. (Be careful and do not process to the point of turning nuts into nut butter.) Add chopped nuts to graham cracker crumbs and stir with a fork. Add sugars and salt; stir with fork until well combined. (Grab a tasting spoon and taste for sweet/salty ratio and adjust to taste.) Add melted butter and toss with fork. Scrape and pour mixture onto prepared baking sheet using a rubber spatula and pat out into a 10x12-inch area.Bake in center of preheated oven until toasted and fragrant, about 5 minutes. Remove from oven and place on large wire rack. Carefully, stir with a fork and return to oven and bake for an additional 3 minutes. Cool completely on large wire rack. Add shredded coconut and toss with fork until well combined.
- Assemble & Ice the Cake: Place one cake layer onto serving plate, platter or cake pedestal or stand in the center. With icing spatula, spread about 4 tablespoons “key lime” curd evenly over top of cake; then spread 6 tablespoons buttercream over curd. Remove cheesecake layer from the freezer. Loosen cheesecake from sides of pan by running thin metal spatula around the inside rim. Unmold cheesecake by removing sides of pan. Carefully, slide a hot knife (warmed under hot running water and wiped dry) under the cheesecake, and slide knife around the circumference, to release it from bottom of springform pan. (I used my chef’s knife for this task. However, a long serrated knife will work as well. Be careful!)If necessary, trim cheesecake to match the size of the cake layers. This is done by measuring the cheesecake layer against the cake layers on a cutting board. (I did this by using a sheet of wax paper between the cheesecake layer and the remaining cake layer on cutting board.) If the cheesecake layer is slightly larger in circumference, use a knife to carefully shave away some of the outer edge of the frozen cheesecake to match the outer edges of the cakes until all sides are even or flush. (When trimming the cheesecake layer, I lifted the wax paper upward to take a peek and then sliced the cheesecake using my chef’s knife.)Place cheesecake layer on top of the first cake layer. Spread 4 tablespoons curd over top of cheesecake; then spread 6 tablespoons buttercream over curd. Place second cake layer on top of the cheesecake layer. Spread frosting over top and sides of cake neatly and evenly. You may do a crumb coat and then chill the cake for 30 to 45 minutes before completing the icing, if desired. However, if decorating the sides of the cake with graham cracker crunch, you can skip the crumb coat because the crunch crumbs will hide any cake crumbs showing.
- To Decorate the Cake: If decorating the cake, gently press graham cracker crunch onto sides of cake. This is easy to do if the cake layers are assembled onto a cardboard cake round. Simply hold and balance the cake on the cake round in one hand and use free hand to press the crunch into the sides of the cake. Use a sheet of parchment or wax paper, or even a sheet pan, to catch the excess.If not using a cardboard cake round to hold the cake and press crunch into sides of cake, it is still easy to do. Simply line your cake plate or pedestal with four 4- to 5-inch wide strips of wax paper and use hand to press the crunch onto sides of cake. The wax paper strips will catch the crunch crumbs that fall away. Turn the cake as you work (a cake turntable is helpful, but not necessary) all the way around. Once finished, scoop away the fallen crumbs with spoon and pull the wax paper sheets away leaving a clean cake plate or pedestal.Pipe a simple or fancy border with your favorite tip (I used a no. 21 star tip) around the perimeter of the top layer. Chill the cake for at least 1 to 2 hours. This will “set” the buttercream.
- To Embellish Top of Cake: Artfully arrange thin halves of lime slices around the perimeter of the cake. Sprinkle shredded coconut in a circle on top of the cake, just inside the piped border and limes. Then follow with a bit of crunch crumbs just inside the perimeter of the coconut.
- To Store the Cake: Keep cake covered and stored in refrigerator until ready to slice and serve.
- To Slice & Serve the Cake: Slice the chilled cake with a thin knife that has been dipped in hot water. Wipe knife clean after each cut. Use a cake server to transfer slices of cake to dessert plates. Serve immediately or after allowing the cake to come to room temperature for a softer cake.
My Key Lime Margarita Cheesecake Cake Adventure: A Recipe for Success (and Deliciousness!)
Baking has always been my happy place, a sanctuary where I can escape the daily grind and create something beautiful and delicious. This Key Lime Margarita Cheesecake Cake isn't just a recipe; it's a journey, a testament to the magic that happens when you combine unexpected flavors and a whole lot of love. I've always been a bit of a culinary adventurer, always looking for ways to mix things up, and this recipe certainly does that!
The idea struck me on a sunny afternoon while sipping a refreshing Key Lime Margarita. That perfect balance of tart and sweet, the subtle tang of lime, the smooth kick of tequila... it was a revelation! I knew then and there I had to capture that magical flavor combination in a cake. The result? A masterpiece of textures and tastes. The creamy, cool cheesecake layer provides a luscious contrast to the light and fluffy margarita cake, while the graham cracker crunch adds a satisfying textural element. It's the kind of cake that satisfies every craving, a perfect blend of richness and refreshment.
This cake isn't just about the flavors, it’s about the experience. The process itself is a delightful adventure, a journey through different stages and techniques. From the careful preparation of the cheesecake layer to the delicate layering of the margarita cakes, each step requires precision and attention to detail, which ultimately pays off when you see that exquisite final creation.
The Cheesecake: Oh, the cheesecake! That creamy, tangy heart of the cake is a symphony of citrus. It’s so incredibly smooth and rich, with a subtle tartness that's perfectly balanced. I’ve used high quality cream cheese for the richest flavor, and a bit of sour cream to keep things moist and smooth. The secret? Freezing the cheesecake is key, to keep it from crumbling and to ensure a firm, chilled layer.
The Margarita Cakes: These aren't your average cakes; these cakes are infused with the spirit of a margarita. The citrus zest and juices add a delightful brightness, while a simple syrup made with tequila and orange liqueur soaks into the layers, adding a touch of boozy delight (in moderation, of course!). Using both butter and shortening in the batter gives a beautiful texture – tender, moist, and light as a feather.
The Crunch: The coco-nutty graham cracker crunch is the perfect addition, providing a satisfying texture that complements the soft cakes and cheesecake. It's a simple yet effective addition, with the macadamia nuts providing a pleasing little crunch.
The Assembly: Assembling the cake is almost as fun as eating it! It’s a beautiful layering process. First, the margarita cake base, then the frozen cheesecake, then another layer of cake, all beautifully frosted with cream cheese buttercream. And finally, the delicious graham cracker crunch forms a stunning and tasty outer layer, the perfect ending to this delicious cake.
This cake is a true showstopper, perfect for any occasion, from birthdays and holidays to casual gatherings with friends. It's a recipe that evokes joy and happiness, a reflection of the love and care put into its creation. It's more than just a cake; it's an experience. So, gather your ingredients, put on your apron, and let’s embark on this delicious adventure together!
Tips and Tricks:
- Use high-quality ingredients: The flavor of this cake truly depends on the quality of its ingredients. Invest in good cream cheese, butter, and tequila for the best results.
- Don't overmix the batter: Overmixing can lead to tough cakes. Gently fold the ingredients together until just combined.
- Let the cake cool completely: This is important for both the cakes and the cheesecake. Allowing them to cool completely prevents them from crumbling and ensures that the frosting sets properly.
- Use a cake turntable: A cake turntable makes frosting and decorating the cake much easier.
- Get creative with the decorations: This cake is a blank canvas for your creativity. Feel free to add your own personal touches with fresh fruit, chocolate shavings, or other decorations.
I hope you enjoy this recipe as much as I do. It's a labor of love, but the result is well worth the effort. Happy baking!
