Thursday, November 14, 2013

Margarita Cheesecake

Recipe: Margarita cheesecake


  • For the crust
  • 4 ounces salted pretzels (4 cups)
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, melted
  • For filling
  • 1 1/2 pounds (three 8-ounce bars) cream cheese, room temperature
  • 1 cup sour cream, room temperature
  • 3/4 cup sugar
  • 2 tablespoons Grand Marnier, Triple Sec, or other orange-flavored liqueur
  • 1 tablespoon tequila
  • 1 tablespoon plus 2 teaspoons grated lime zest (from about 3 limes)
  • Pinch of salt
  • 4 large eggs, room temperature
  • Key limes or small Persian limes, very thinly sliced, for garnish


Make the crust: Preheat oven to 375°F, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press evenly in bottom and 1 inch up side of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely.
Make the filling: Reduce oven temperature to 325°F. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. With an electric mixer on medium-high speed, beat cream cheese until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs, 1 at a time, beating well after each.
Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan.
Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack, and remove foil; let cool completely. Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish with lime slices.

Serving Size
Makes 8 to 10 servings

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