During my five minute vacation to Gulf Shores, AL last month, we all went to a place called Lulu’s (Lulu is actually Jimmy Buffett’s sister) and it just MY kind of place. . . very margaritaville-like on the Intercoastal waterway next to a marina with beautiful boats only owned by the very wealthy. It was a restaurant/bar(indoor and outdoor)/playground for the kids/souveneir shop. Translation; very cool place.
I took a ton of pictures, but sadly they were accidentally deleted by a cruel click of the mouse button. I wept. No, not really. But I was sure saddened at the loss of all my vacation photos. So I don’t have any to share of the restaurant/bar(indoor and outdoor)/playground for the kids/souveneir shop itself, but I DO have a couple of recipes to share from there. Of course, the souveneir shop had a cookbook by Lulu herself autographed and everything. And of course, I had to buy it! It’s such a sickness. But I am so glad I did. . . just for this recipe alone. Delicious!!!
If you like cheesecake. . . and especially if you like margaritas (which I do). . . you simply MUST try this. My oldest boy doesn’t even LIKE cheesecake, but he gave it a solid thumbs-UP! Here’s what you need.
1 1/4 cups graham cracker crumbs
4 Tbl unsalted butter, melted
24 ounces cream cheese, softened
1 1/4 cups sour cream
3/4 cup plus 2 Tbl sugar
2 1/2 Tbl orange liqueur
2 1/2 Tbl tequila
2 1/2 lime juice
Preheat oven to 350 degrees.
Spray a 9-inch springform pan with nonstick cooking spray.
In a medium mixing bowl, combine graham cracker crumbs and melted butter. Press crumbs evenly into bottom of pan to form a crust. Refrigerate while preparing filling.
To make filling, in a large mixing bowl, beat cream cheese, sugar, orange liqueur, tequila, lime juice and eggs.
Pour filling into crust.
Bake 50 minutes on center rack of oven.
Remove from oven and set to the side. Turn off the oven but keep the door closed so it will remain as hot as possible.
3/4 cup sour cream
1 Tbl sugar
1 Tbl lime juice
For topping, whisk together sour cream, sugar and lime juice in a small bowl. Spread topping evenly over cheesecake.
Return to the warm oven for 45 minutes to set.
Refrigerate cheesecake in pan until well chilled.
Run a knife around the edges of pan, release spring clasp, and remove cake.
Garnish with thin lime slices and lime peel.
Lulu’s suggestion is: You may as well make margaritas while you make this dessert. And heck, I like the way Lulu thinks.
I apologize for not having a photo of the finished product. Again, it was part of the deletion disaster. When I make this again, I will come back and add a photo.
Also, ignore the FOUR packages of cheesecake. It was poor math on my part dividing 24 ounces by 8 ounce packages. Thank goodness I came to my senses as I was mixing it all together. It was one of those “Duh!” moments. Everyone that knows me completely understands the “Duh!”. But they also know that this was one delicious cheesecake.