Key Lime Margarita Cheesecake Cake

• Meat

  • 3 Wire cooling racks

• Produce

  • 3 tsp Lemon, zest
  • 3 tsp Lime, zest
  • 1 Lime, Fresh very thin slices
  • 1 Strawberries, fresh

• Refrigerated

  • 7 Egg whites (about 210 grams
  • 2 Eggs, large
  • 1 Key lime” curd, Homemade

• Condiments

  • 3 2/3 tbsp Lemon juice, freshly squeezed
  • 3 2/3 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 tbsp Brown sugar, firmly packed light
  • 4 cups Confectioners' sugar
  • 3 5/16 cup Granulated sugar
  • 1 tsp Kosher salt
  • 1 Metal angled or offset icing spatula
  • 1 Metal icing spatula
  • 1/2 cup Palm shortening, organic
  • 2 pinches Sea salt, fine
  • 5 1/2 tsp Vanilla, pure such as
  • 1 Whipped cream

• Oils & Vinegars

  • 2 Butter or favorite cooking oil

• Nuts & Seeds

  • 3/4 cup Coconut, organic unsweetened
  • 1 Coconut, sweetened
  • 1/2 cup Macadamia nuts, whole

• Bread & Baked Goods

  • 1 9-inch cardboard cake, round
  • 1 Cake turntable
  • 2 Insulated cake strips
  • 1 Pastry brush

• Snacks

  • 6 98 grams graham crackers

• Dairy

  • 1 11/16 cup Butter, unsalted
  • 3 (8-ounce packages Cream cheese, such as
  • 1 1/4 cup Dairy sour cream
  • 1/4 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1 1/2 tsp Grand marnier orange cognac
  • 1 1/2 tsp Orange liqueur, fine quality
  • 1 tbsp Tequila, fine quality

• Liquids

  • 2 tbsp Purified water

• Tools & Equipment

  • 1 Parchment paper
  • 1 Wax paper

• Other

  • Two 9-inch by 1½- to 2-inch round cake pans
  • One 9-inch nonstick springform pan
  • One baking sheet
  • Piping bag, coupler and no. 21 star decorating tip, not necessary if no piping is desired
  • Mini prep food processor

Found on wickedgoodkitchen.com

Description

Ingredients

• For the Key Lime Cheesecake Layer
• 2 (8-ounce) packages (452 grams) cream cheese, such as Philadelphia®, softened to room temperature
• ¾ cup (150 grams) granulated sugar
• 2 large eggs (mine were 103 grams total w/o shells)
• ¼ cup (60 grams) dairy sour cream, such as Daisy® Brand
• ¼ cup (60 ml) heavy whipping cream
• 1½ tablespoons (22.5ml) freshly squeezed lemon juice
• 1½ tablespoons (22.5ml) freshly squeezed lime juice
• 1½ teaspoons (3 grams) freshly grated lemon zest
• 1½ teaspoons (3 grams) freshly grated lime zest
• 1 teaspoon (5ml) pure vanilla extract, such as Nielsen-Massey®
• Butter or favorite cooking oil, for greasing springform pan
• For the Margarita Cake Layers
• 2¼ cups (270 grams) all-purpose flour, such as Gold Medal®, plus extra for cake pans, see Notes below for Gluten Free Option
• 1 teaspoon (4.8 grams) baking powder
• ¾ teaspoon (3.6 grams) baking soda
• 1 teaspoon (4.8 grams) kosher salt
• ½ cup (113 grams) unsalted butter, softened
• ½ cup (96 grams) organic palm shortening, such as Spectrum®
• 2 cups (400 grams) granulated sugar
• 7 egg whites (about 210 grams), at room temperature, divided
• 2 teaspoons (10ml) pure vanilla extract, such as Nielsen-Massey®
• 1 cup (240 grams) dairy sour cream
• 2 teaspoons (10ml) freshly squeezed lemon juice
• 2 teaspoons (10ml) freshly squeezed lime juice
• 1½ teaspoons (3 grams) freshly grated lemon zest
• 1½ teaspoons (3 grams) freshly grated lime zest
• Butter or favorite cooking oil, for greasing cake pans
• For the Margarita Simple Syrup
• ½ cup (100 grams) granulated sugar
• 2 tablespoons (30ml) purified water
• 1½ tablespoons(22.5ml) freshly squeezed lemon juice
• 1½ tablespoons (22.5ml) freshly squeezed lime juice
• 1 tablespoon (15ml) fine-quality tequila, I prefer Cabo Wabo® Reposado
• 1½ teaspoons (7.5ml) fine-quality orange liqueur, such as Cointreau®
• 1½ teaspoons (7.5ml) Grand Marnier® Orange Cognac
• For the Key Lime Curd Filling
• Homemade “Key Lime” Curd, recipe by Wicked Good Kitchen™
• Or, 1 (11.5 ounce/326 grams) jar prepared key lime curd, such as Stonewall Kitchen®
• For the Optional Coco-Nutty Graham Cracker Crunch
• 6 (about 98 grams) graham crackers, such as Honey Maid by Nabisco®
• ½ cup (70 grams) whole macadamia nuts
• 1 tablespoon (about 13 grams) granulated sugar
• 1 tablespoon (about 13 grams) firmly packed light brown sugar
• Two pinches or more fine sea salt (I used Hawaiian Alaea Sea Salt, ground in mortar & pestle)
• 3 tablespoons (about 42 grams) unsalted butter, melted
• ¾ cup (60 grams) organic unsweetened shredded coconut, such as Let’s Do Organic®
• For the Cream Cheese Buttercream
• 1 (8-ounce) package (226 grams) cream cheese, such as Philadelphia®, softened
• 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
• 2½ teaspoons (12.5ml) pure vanilla extract, such as Nielsen-Massey®
• 4 to 4½ cups (480 to 540 grams) confectioners’ sugar, sifted (spooned into cup, leveled off & then sifted)
• Or, White Chocolate Cream Cheese Buttercream, recipe by Wicked Good Kitchen™
• For the Optional Cake and Plating Adornments
• Shredded sweetened coconut, such as Baker’s® Angel Flake® Coconut
• Fresh lime slices, sliced very thin
• Fresh strawberries, sliced & fanned for plating
• Whipped cream, garnish for plating
• Special Equipment
• One 9-inch nonstick springform pan
• Two 9-inch by 1½- to 2-inch round cake pans
• One baking sheet
• Two insulated cake strips, such as Wilton® Small Bake Even Strips (Set of 2), necessary for even cake layers
• Three wire cooling racks, the third being used to flip cake layers right side up
• One 9-inch cardboard cake round, helpful but not necessary
• Cake Turntable, such as Ateco ®, helpful but not necessary
• Metal Angled or Offset Icing Spatula, such as Ateco® or Wilton®, helpful
• Metal Icing Spatula, such as Ateco® or Wilton®, helpful
• Wax paper, for lining cake pans and cake plate for icing & crunch coating
• Pastry brush for brushing simple syrup over cakes
• Parchment paper, for lining baking sheet
• Piping bag, coupler and no. 21 star decorating tip, not necessary if no piping is desired
• Mini prep food processor

Directions

• Prepare the Key Lime Cheesecake Layer: Arrange oven racks to lower and middle positions and preheat oven to 325ºF. Place a 9x13-inch baking dish or pan on the lower rack of oven and fill it halfway with water. The middle rack should be just above the pan of water which will provide added moisture to help prevent the cheesecake from cracking during baking. Generously grease springform pan with butter and set aside.
• Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat the cream cheese until creamy. Gradually add sugar and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula. Add the eggs, one at a time, blending well after each addition. Add the sour cream, heavy cream, citrus juices and zest as well as vanilla; mix until fully incorporated and smooth. Using rubber spatula, scrape and pour batter into prepared pan. Place springform pan on middle rack in preheated oven above the pan of water.
• Bake in preheated oven until cheesecake is just set around perimeter and center is puffy and only slightly jiggles, about 55 minutes. Remove cheesecake from oven and place on wire cooling rack. Immediately, run thin metal icing spatula around edge of pan to loosen cheesecake from sides of pan. This will prevent any surface cracking as the cheesecake cools and contracts. Allow cheesecake to cool completely, at least 1 hour. Once the cheesecake has cooled, place it (while still in the springform pan) into the freezer, covered with plastic wrap. Let the cheesecake freeze completely, about 4 to 5 hours or overnight.
• Prepare the Margarita Cake Layers: Arrange oven rack in middle of oven and preheat oven to 350º F. Grease two 9-inch round cake pans with butter or oil. Line bottoms with parchment or wax paper circles. Grease paper linings and dust lined pans with flour, tapping out the excess. Prepare the pans with insulated cake strips per manufacturer’s directions and set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter and shortening until creamy and no longer lumpy. Gradually add sugar and beat until well blended scraping down the sides of bowl as necessary with rubber spatula. Add vanilla, citrus juices and zest. Continue to beat until well incorporated. Add 2 eggs whites and beat until light and fluffy. Add flour mixture alternately with the sour cream, beginning and ending with flour. (I add the flour in 3 batches with 2 batches of sour cream in between.)
• Using a clean bowl and clean, dry whisk attachment, beat remaining 5 egg whites on medium speed until bubbly and foamy. Increase mixer speed to high and beat whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into batter until just incorporated. Do not overmix as the egg whites will deflate. Using rubber spatula, scrape and pour batter into prepared pans, dividing evenly (a little over 3½ cups of batter per cake pan.) Smooth tops evenly with rubber spatula.
• Bake in center of preheated oven until toothpick inserted into center comes out clean, about 30 to 35 minutes. Cool cakes in pans on wire racks for 10 minutes. Run thin metal spatula around edges of each cake to loosen, then invert onto wire rack and peel away parchment or wax paper. Turn right side up onto wire racks (using an additional rack to flip); cool for 10 to 15 minutes. The cakes need to remain warm to accept the syrup.
• Meanwhile, as the cake bakes, prepare the simple syrup.
• Prepare the Margarita Simple Syrup: In a small saucepan, combine sugar, water and citrus juices. Cook over medium-high heat, stirring constantly, until sugar dissolves completely and mixture comes to a boil. Remove pan from heat; stir in tequila and liqueurs. Allow to cool to room temperature.
• To Glaze the Cake Layers with Margarita Syrup: While the cake layers are still warm, use a pastry brush to brush the syrup over the tops of the cakes and sides until absorbed. (My cakes absorbed about 4 ounces, or 2 ounces each with 1 ounce left over.) Cool cakes completely on wire racks.
• Prepare the Cream Cheese Buttercream: Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat cream cheese, butter and vanilla on medium speed. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula. Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth, about 1 minute.
• Prepare the Coco-Nutty Graham Cracker Crunch: Arrange oven rack in middle of oven and preheat oven to 350º F. Line baking sheet with parchment paper.
• Break graham crackers into small pieces. Add to work bowl of mini prep food processor and pulse until made into fine crumbs. Pour fine crumbs into a medium bowl. Add macadamia nuts to work bowl of processor and pulse until very finely chopped. (Be careful and do not process to the point of turning nuts into nut butter.) Add chopped nuts to graham cracker crumbs and stir with a fork. Add sugars and salt; stir with fork until well combined. (Grab a tasting spoon and taste for sweet/salty ratio and adjust to taste.) Add melted butter and toss with fork. Scrape and pour mixture onto prepared baking sheet using a rubber spatula and pat out into a 10x12-inch area.
• Bake in center of preheated oven until toasted and fragrant, about 5 minutes. Remove from oven and place on large wire rack. Carefully, stir with a fork and return to oven and bake for an additional 3 minutes. Cool completely on large wire rack. Add shredded coconut and toss with fork until well combined.
• Assemble & Ice the Cake: Place one cake layer onto serving plate, platter or cake pedestal or stand in the center. With icing spatula, spread about 4 tablespoons “key lime” curd evenly over top of cake; then spread 6 tablespoons buttercream over curd. Remove cheesecake layer from the freezer. Loosen cheesecake from sides of pan by running thin metal spatula around the inside rim. Unmold cheesecake by removing sides of pan. Carefully, slide a hot knife (warmed under hot running water and wiped dry) under the cheesecake, and slide knife around the circumference, to release it from bottom of springform pan. (I used my chef’s knife for this task. However, a long serrated knife will work as well. Be careful!)
• If necessary, trim cheesecake to match the size of the cake layers. This is done by measuring the cheesecake layer against the cake layers on a cutting board. (I did this by using a sheet of wax paper between the cheesecake layer and the remaining cake layer on cutting board.) If the cheesecake layer is slightly larger in circumference, use a knife to carefully shave away some of the outer edge of the frozen cheesecake to match the outer edges of the cakes until all sides are even or flush. (When trimming the cheesecake layer, I lifted the wax paper upward to take a peek and then sliced the cheesecake using my chef’s knife.)
• Place cheesecake layer on top of the first cake layer. Spread 4 tablespoons curd over top of cheesecake; then spread 6 tablespoons buttercream over curd. Place second cake layer on top of the cheesecake layer. Spread frosting over top and sides of cake neatly and evenly. You may do a crumb coat and then chill the cake for 30 to 45 minutes before completing the icing, if desired. However, if decorating the sides of the cake with graham cracker crunch, you can skip the crumb coat because the crunch crumbs will hide any cake crumbs showing.
• To Decorate the Cake: If decorating the cake, gently press graham cracker crunch onto sides of cake. This is easy to do if the cake layers are assembled onto a cardboard cake round. Simply hold and balance the cake on the cake round in one hand and use free hand to press the crunch into the sides of the cake. Use a sheet of parchment or wax paper, or even a sheet pan, to catch the excess.
• If not using a cardboard cake round to hold the cake and press crunch into sides of cake, it is still easy to do. Simply line your cake plate or pedestal with four 4- to 5-inch wide strips of wax paper and use hand to press the crunch onto sides of cake. The wax paper strips will catch the crunch crumbs that fall away. Turn the cake as you work (a cake turntable is helpful, but not necessary) all the way around. Once finished, scoop away the fallen crumbs with spoon and pull the wax paper sheets away leaving a clean cake plate or pedestal.
• Pipe a simple or fancy border with your favorite tip (I used a no. 21 star tip) around the perimeter of the top layer. Chill the cake for at least 1 to 2 hours. This will “set” the buttercream.
• To Embellish Top of Cake: Artfully arrange thin halves of lime slices around the perimeter of the cake. Sprinkle shredded coconut in a circle on top of the cake, just inside the piped border and limes. Then follow with a bit of crunch crumbs just inside the perimeter of the coconut.
• To Store the Cake: Keep cake covered and stored in refrigerator until ready to slice and serve.
• To Slice & Serve the Cake: Slice the chilled cake with a thin knife that has been dipped in hot water. Wipe knife clean after each cut. Use a cake server to transfer slices of cake to dessert plates. Serve immediately or after allowing the cake to come to room temperature for a softer cake.