Margarita Cheesecake
- 8 ounces, weight Salted Pretzels
- 1-1/3 cup Sugar, Divided
- 1/2 sticks Butter, Melted
- 1 teaspoon Salt
- 24 ounces, weight Cream Cheese
- 3 Tablespoons Tequila, Plus 1 Teaspoon For The Topping
- 4 Tablespoons Triple Sec, Plus 1 Teaspoon For The Topping
- 3 whole Limes, Zest And Juice (Reserve Half A Lime For Garnish), Divided
- 5 whole Eggs
- 1 pint Sour Cream
- 1. Preheat oven to 375u0b0F. Pulse pretzels in a food processor until they become fine crumbs. Add 1/3 cup sugar, melted butter, and salt and pulse until smooth. Press into the bottom and slightly up the sides of a 9" springform pan. Bake crust for 5-7 minutes, until slightly golden.
- 2. Make the filling. Place cream cheese into the bowl of a stand mixer fitted with the whisk attachment and whip until light and fluffy, about 2 minutes. Mix in 1/2 cup sugar, 3 tablespoons tequila, 4 tablespoons triple sec, and the zest and juice of 2 limes; beat until smooth. Add eggs one at a time, beating to combine after each addition.
- 3. Pour into the cooled crust (filling will come up higher than the crust). Bake until set and slightly firm to the touch, about 25 minutes. Rotate halfway through baking.
- 4. Remove from the oven and let cool. Prepare the topping. Whip all ingredients together: sour cream, remaining 1/2 cup sugar, 1 teaspoon tequila, 1 teaspoon triple sec, and the juice of half a lime. Adjust to taste.
- 5. Spread the topping over the cooled cheesecake, wrap tightly and refrigerate for at least 4 hours, preferably up to 12 hours (it takes a while for the topping to set). If you can't wait, it won't be ruined. Thank goodness!
- Garnish with slices from the remaining 1/2 lime.
pretzels, sugar, butter, salt, weight cream cheese, tequila, triple sec, whole limes, eggs, sour cream
Taken from tastykitchen.com/recipes/desserts/margarita-cheesecake/ (may not work)