Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, lime grand marnier agave cheesecake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Lime Grand Marnier Agave Cheesecake is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Lime Grand Marnier Agave Cheesecake is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have lime grand marnier agave cheesecake using 11 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Lime Grand Marnier Agave Cheesecake:

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

Instructions 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.
17. Ready to serve and ENJOY!

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