Top-Shelf Margarita Cheesecake
20m prep 45m cook 1h 5m ready
A creamy cheesecake with a cornmeal crust, infused with amaretto and citrus zest, topped with an amaretto glaze, toasted almonds, and confectioners' sugar. This dessert is a sweet twist on the classic margarita.
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 52.4 mg
- Iron: 0.93 mg
- Magnesium: 10.4 mg
- Phosphorus: 60.6 mg
- Potassium: 93.9 mg
- Zinc: 0.31 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease and flour a 9-inch springform cake pan.
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Step 2.
In a mixing bowl, cream ¾ cup unsalted butter and ¾ cup sugar for 3 to 5 minutes, or until light and fluffy. Mix in 1 (7-ounce) tube almond paste, zest of 1 orange, zest of 1 lemon, ¼ cup amaretto liqueur, and 1 teaspoon vanilla extract until well combined.
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Step 3.
Beat in 3 eggs one at a time, then mix in ½ cup all-purpose flour and 1 teaspoon baking powder until just combined. Pour the batter into the prepared pan and bake for 45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
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Step 4.
While the cake cools, make the glaze: In a small saucepan over low heat, stir 2 tablespoons apricot jam and ¼ cup amaretto liqueur together until smooth. Remove from heat and set aside.
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Step 5.
Unmold the cooled cake onto a serving dish. Pour the amaretto glaze evenly over the top. Sprinkle with ½ cup toasted sliced almonds and dust with ½ cup confectioners' sugar.
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