Recipe of Favorite Lime Grand Marnier Agave Cheesecake

Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Lime Grand Marnier Agave Cheesecake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Lime Grand Marnier Agave Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lime Grand Marnier Agave Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lime Grand Marnier Agave Cheesecake is 12 slices. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lime Grand Marnier Agave Cheesecake estimated approx 1 hour.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Lime Grand Marnier Agave Cheesecake using 11 ingredients and 16 steps. Here is how you cook that.

This ricotta-based cheesecake has the smoothness of mascarpone, the backbone of dry marsala, the tart lime forefront of juice and zest with a back note of orange zest and juice. Soak with Grand Marnier and top with agave after baking. It's a lot of flavor. It works.

Ingredients and spices that need to be Take to make Lime Grand Marnier Agave Cheesecake:

1. 3/4 cup cane sugar, separated into ½, ¼
2. 2 tbsp lime zest
3. 1 tbsp orange zest
4. 2 cups ricotta
5. 1 cup mascarpone
6. the juice of 3 limes
7. the juice of 1/2 orange
8. 2 tbsp dry marsala wine
9. 1/4 cup semolina flour, additional to coat cake pan
10. 3/4 tsp kosher salt
11. 4 eggs, separated

Instructions to make to make Lime Grand Marnier Agave Cheesecake

1. Preheat oven to 350º.
2. Grease a 9” springform pan with butter, then coat with Semolina flour.
3. Separate 4 eggs. Reserve.
4. Add 1/2 cup of the sugar, lime zest, and orange zest to bowl of a food processor, pulse to combine.
5. Add ricotta and mascarpone. Blend for 10-15 seconds, scraping the side as needed.
6. Add lime juice, orange juice, marsala, semolina, salt, and 4 egg yolks to the bowl of the processor, combine for 10 seconds. Transfer to a large mixing bowl.
7. In a stand mixer, whip 4 egg whites on medium high for a minute till foamy, then add remaining 1/4 cup sugar, whip until droopy peaks form, not stiff.
8. Mix 1/3 of whipped egg whites to batter, thoroughly combine to loosen it. Then gently fold in the remaining 2/3.
9. Bake on the middle rack for 40-45 minutes till medium brown and jiggling like jello.
10. If there are cracks on the sides, that’s ok. As the cake cools, cracks may form in the middle as it settles.
11. Cool in pan at room temp for 2 hours.
12. Transfer to frig for 2 hours.
13. Run a knife around the sides to release. Remove the side of the pan.
14. Poke the top with a toothpick 6-8 times. Pour Grand Marnier on top of cheesecake to coat. Let stand for 1 hour to soak.
15. Cover with agave. Refrigerate for 1 hour.
16. Serve at room temp.

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