So I caught A. Googling pictures of McRibs the other day.
We’re trying to live a little healthier, a little cleaner around these parts, and there may have been a few unintended side effects.
McDonald’s gawking. T. Bell stalking. Visions of In-N-Out dancing in our heads. No biggie.
Which is why I knew that when A.’s birthday rolled around a few weeks ago that I needed to throw him a bone and make him his fave, a cheesecake.
But not just any cheesecake. An Adult Cheesecake! Because we are (usually) adults!
And let me tell you another thing or two about this cheesecake.
First, it’s an Adult Cheesecake because it’s made with high-quality Adult Juice, specifically, Patrón Silver.
Second, I cheated a little and skipped the whole water bath step in preparing this cake.
Don’t get me wrong, water baths are technically the way to go when cheesecaking it. But my experience has been that the cake’s texture and flavor will be just as good as if you used a water bath. The only difference is a visual one: if you skip a water bath, the surface of your cake will likely crack. But if you’re going to cover the cake’s top with a lovely chapeau of whipped cream, then who really cares, right? Right.
Look at that! Fresh from the oven.
At this point your kitchen should be smelling like the business end of a Jimmy Buffett concert.
And maybe just a little bit of salty sweat.
See, there’s the cracking that I was talking about. But be cool – we have a plan for that, right? You just need to focus on reveling in the aroma and (soon to come) flavor of this Cheesecake In Paradise.
So our next step: remember that salty that I was talking about? We’re going to sprinkle just a little bit of coarse sea salt on the top of our Adult Cheesecake as it cools. Keeping in line with the whole hair of the dog business and all.
Woah, this cheesecake’s a little gorda, no? But, really, just like a baby’s fat cheeks, who can resist a fat piece of cake? No one I’m acquainted with.
So let’s chill our baby out and whip up a little cream. We’ll spread it over top and zest some fresh limes to finish.
And now we’re looking and smelling really great…
Uh, you don’t think A. will miss one little piece, will he?
I was worried, so I snagged some Silly Putty, molded up a piece of cheesecake and popped it into the empty spot.
After a few cups of Adult Juice, I think I’ll be in the clear.
Hair Of The Dog Cheesecake
45 Maria cookies (Maria cookies are a tea biscuit consumed throughout Mexico. If you don’t have access to Maria cookies, Nilla Wafers or even graham crackers may be substituted.)
8 tbsp. unsalted butter, melted
32 oz. cream cheese (It’s important to use regular cream cheese here, not whipped.)
1 c. white sugar, granulated
2 tbsp. all-purpose flour
1/2 c. tequila (You don’t need to use Patrón Silver, but I recommend using a good quality label here – you’ll notice the difference. In addition, if you wanted to make this cheesecake friendly for all ages, you could simply omit the tequila and double up on the lime juice.)
1/4 c. lime juice, freshly squeezed
4 large eggs
1 c. heavy whipping cream
coarse sea salt and the zest of one lime for finishing
Preheat oven to 350°.
Line a 9″ springform pan with parchment paper and set aside. Please note that this recipe yields a substantial cake that will puff up quite a bit while baking. The walls of your pan should be at least 3″ tall to prevent any overflow.
Place Maria cookies and melted butter in the bowl of a food processor fitted with a steel blade. Process until the mixture resembles a coarse meal. Press firmly into the bottom of the prepared pan and bake for 10-12 minutes, at which point the crust should be a golden brown color. Set aside to cool slightly.
Meanwhile, beat the cream cheese, lime juice and tequila together until the cream cheese has softened and is pliable. Beat in the sugar, flour and eggs, one at a time, mixing until you have a uniform cake batter. Pour the batter over the baked crust and bake for 55-65 minutes. The finished cheesecake will be puffed, golden at the edges, and slightly jiggly but set to the center. Remove the baked cake to cool before unmolding. Please note that while you can unmold this cake after only about 15 minutes of cooling, I recommend topping and serving it after refrigerating it overnight.
Once the cheesecake is ready to top and serve, sprinkle a pinch of sea salt over the top. Whip the heavy cream on the highest setting of your mixer until stiff peaks form and spread the whipped cream on top of the cake. Finish with lime zest and serve. This cheesecake refrigerates well, covered, for up to a week.
YIELD: approximately 16 servings