- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
With inspiration taken from the classic cocktail, this irresistible dessert is perfect for your next dinner party.
- Serves12
- Prep time20 minutes, + 6 1/2 hours setting time
Ingredients
- 200g pretzels
- 50g digestive biscuits
- 150g butter, melted
- 2 1/2 tsp gelatine powder
- 2 tbs boiling water
- 500g cream cheese, softened
- 1/2 cup (120g) sour cream
- 1/3 cup (75g) caster sugar
- 1/4 cup (60ml) lime juice
- 1 tsp finely grated lime rind
- 2 tbs tequila (optional)
- 2 tbs Cointreau liqueur or orange juice
- Green liquid food colouring, to tint
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 24cm (base measurement) fluted tart tin with removable base and line the base with baking paper.Step 2
Place pretzels and biscuits in a food processor. Process until finely crushed. Add butter and process to combine. Spoon into the prepared pan and use a straight-sided glass to spread and press biscuit mixture over the base and side of the pan. Place in the fridge for 30 mins to firm.Step 3
Combine the gelatine powder and boiling water in a heatproof glass. Stir until the gelatine dissolves. Place the cream cheese, sour cream and sugar in a clean food processor and process until smooth. Add the lime juice, lime rind, tequila, if using, and liqueur or orange juice and process until smooth. Add the gelatine mixture and a little green food colouring. Process until smooth. Pour over the biscuit base in the pan. Place in the fridge for 6 hours to set.Step 4
Transfer the tart to a serving plate. Cut into wedges to serve.
Serve with lime zest, lime slices, mint leaves and crushed meringue kisses.
Recipe tip
COOK. STORE. SAVE.
Make it ahead: Make this the day before, without the toppings. Store in an airtight container in the fridge. Decorate just before serving.
Margarita cheesecake tart
- Serves12
- Prep time20 minutes, + 6 1/2 hours setting time
Ingredients
- 200g pretzels
- 50g digestive biscuits
- 150g butter, melted
- 2 1/2 tsp gelatine powder
- 2 tbs boiling water
- 500g cream cheese, softened
- 1/2 cup (120g) sour cream
- 1/3 cup (75g) caster sugar
- 1/4 cup (60ml) lime juice
- 1 tsp finely grated lime rind
- 2 tbs tequila (optional)
- 2 tbs Cointreau liqueur or orange juice
- Green liquid food colouring, to tint
Description
With inspiration taken from the classic cocktail, this irresistible dessert is perfect for your next dinner party.
Method
Step 1
Grease a 24cm (base measurement) fluted tart tin with removable base and line the base with baking paper.Step 2
Place pretzels and biscuits in a food processor. Process until finely crushed. Add butter and process to combine. Spoon into the prepared pan and use a straight-sided glass to spread and press biscuit mixture over the base and side of the pan. Place in the fridge for 30 mins to firm.Step 3
Combine the gelatine powder and boiling water in a heatproof glass. Stir until the gelatine dissolves. Place the cream cheese, sour cream and sugar in a clean food processor and process until smooth. Add the lime juice, lime rind, tequila, if using, and liqueur or orange juice and process until smooth. Add the gelatine mixture and a little green food colouring. Process until smooth. Pour over the biscuit base in the pan. Place in the fridge for 6 hours to set.Step 4
Transfer the tart to a serving plate. Cut into wedges to serve.
Serve with lime zest, lime slices, mint leaves and crushed meringue kisses.