A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from February 11, 2007
Margarita Cheesecake

Margarita cheesecake is a happy blend of the Margarita cocktail and the New York cheesecake. It’s not known who invented the dish or where, but Margarita cheesecake was served in Chicago in the 1980s.


Epicurean.com
MARGARITA CHEESECAKE Recipe
Ingredients:
1 1/2 cups pretzel crumbs
1/2 cup butter or margarine, melted
1 cup strawberries, hulled
3 (8 oz) packages cream cheese, softened
1 cup sugar
4 large eggs
1/4 cup fresh lime juice
1/4 cup tequila
1/4 cup Triple Sec or other orange-flavored liqueur
garnishes: lime slices, fresh strawberries
Directions:
Combine pretzel crumbs and butter, firmly press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake at 325 Degrees for 8 to 10 minutes; set crust aside. Place strawberries in container of an electric blender; process until smooth, stopping once to scrape down sides. Reserve 1/2 cup puree. Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in lime juice, tequila, and liqueur. Pour into prepared pan; pour reserved strawberry puree on top in a circle, and gently swirl batter with knife. Bake at 325 degrees for 1 hour and 10 minutes (center will be soft). Remove from oven, and run knife around edge of pan to release sides. Return to oven; turn oven off, and leave cheesecake in over 30 minutes. Remove from oven and let cool completely on a wire rack. Remove from pan, cover with plastic wrap, and chill 8 hours. (Do not cover with aluminum foil.) Garnish, if desired. Yield: 12 to 14 servings.

8 October 1987, Chicago Sun-Times, pg. 15:
For example, I have a margarita cheesecake with a pretzel crust. 

17 May 1991, Chicago Daily Herald, section 6, pg. 11, col. 4:
The restaurant promotes a margarita cheesecake ($2.95) with very subtle orange liqueur and tequila flavors but the overwhelming choice on both visits with each person was the classic flan.

17 August 1994, Doylestown (PA) Intelligencer and Record, pg. C3, col. 1:
My efforts yielded Margarita Cheesecake, a lime and tequila-scented confection made with low-fat dairy products.

Google Groups: rec.food.baking
Newsgroups: rec.food.baking
From: (JimG002)
Date: 1997/07/04
Subject: Recipe: Margarita Cheesecake

Margarita Cheesecake
Categories: Dessert Cheesecake

INGREDIENTS
------------------------------------------------------------

1 1/4 cup salted pretzel crumbs
1 Tbsp sugar
1/2 cup butter or margarine, melted
2 ea 8-ounce packages cream cheese, softened
1/2 cup sugar
2 ea indiv.-size envelopes instant Margarita mix
4 ea large eggs
1/3 cup tequila
1 tsp grated lime rind
1/2 tsp vanilla extract
2 ea 8-ounce cartons sour cream
1/4 cup sugar
1/2 tsp grated lime rind
1 Tbsp fresh lime juice

DIRECTIONS
------------------------------------------------------------

Combine salted pretzel crumbs, sugar, and butter; firmly press onto bottom and 1 inch up sides of a 9-inch springform pan. 

Bake at 375 deg. F for 6 to 8 minutes. Set prepared pan aside. 

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar and margarita mix, beating well. Add eggs, one at a time, beating after each addition. Stir in 1/3 cup tequila, 1 tsp grated lime rind, and vanilla. Pour into prepared pan. 

Bake at 375 deg. F for 25 to 30 minutes or until center is almost set.

Remove from oven; cool on a wire rack for 30 minutes. 

Combine sour cream and next 3 ingredients; spread over top of cheesecake. 

Bake at 425 deg. F for 10 minutes. Remove from oven, and cool completely on a wire rack. 

Cover and chill 8 hours. Garnish with lime slices and grated lime rind if desired. 

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Sunday, February 11, 2007 • Permalink