Gluten Free Margarita Cheesecake

Step 1

Pre-heat oven to 350° F.

Step 3

Line a 9 inch springform or round or 9 x 11 inch baking pan with parchment or oil lightly.

Step 5

Crush graham crackers into fine crumbs (if the crumbs are too large, the crust won’t hold together well). Stir in melted butter with a fork until the crumbs hold together when pressed. Transfer to the lined pan and press into the bottom with a rubber spatula.

Step 7

Bake for 5 minutes.

Step 9

Whip cream cheese and sugar until smooth and fluffy. Add coconut milk cream, tequila, lime juice and Grand Marnier. Once incorporated, add eggs or substitute. Lastly, fold in the lime zest.

Step 11

Pour mixture over cooked graham cracker crust and spread so it touches all the sides of the pan. Bake for 30 minutes, or until only slightly jiggly in the center.

Step 13

While the cheesecake is baking, stir together sour cream, sugar, lime juice and tequila, and set aside. Once cheesecake is cooked, pour gently and smooth on top with a rubber spatula, then return to the oven to bake for 5 more minutes.

Step 15

Allow to cool completely in pan, then refrigerate for at least 3 hours. Cut and serve with whipped cream, ice cream or on its own.