Margarita Cheesecake

Name: Margarita Cheesecake
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10 serving(s)
Ingredients: 4 ounces salted pretzels; 1/3 cup sugar; 4 tablespoons butter, melted; 3 (8 ounce) packages cream cheese, softened; 1 cup sour cream; 3/4 cup sugar; 2 tablespoons Grand Marnier or 2 tablespoons triple sec; 1 tablespoon tequila; 1 tablespoon grated lime zest; 4 large eggs

Submitted by Chef mariajane

"This is another of Martha Stewart's recipes - so decadent and delicious!!"

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photo by CaddyCake

Ready In:: 1hr 10mins
Ingredients:: 10
Serves:: 10

ingredients

FOR THE CRUST
4 ounces salted pretzels
¹⁄₃ cup sugar
4 tablespoons butter, melted
FOR THE FILLING
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
³⁄₄ cup sugar
2 tablespoons Grand Marnier or 2 tablespoons triple sec
1 tablespoon tequila
1 tablespoon grated lime zest
4 large eggs

directions

MAKE THE CRUST: Preheat the oven to 375F with the rack in center. Butter a 9 1/2-inch springform pan; set aside,.
In a food processor, pulse pretzels to fine crumbs. Add sugar and butter; process until combined.
Presss evenly into bottom and slightly up sides (about 1-inch) of a 9-inch nonstick springform pan. Place on a baking sheet. Bake until light golden brown, 5-7 minutes. Set aside to cool. Reduce oven temperature to 325°F.
PREPARE FILLING: With an electric mixer, beat cream cheese until light and fluffy, scraping down sides of bowl as needed, about 1 minute. Mix in sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth. Add eggs, one at a time, beating to combine after each addition.
Pour into cooled crust (filling will come up higher than crust). Line outside of pan with aluminum foil (to prevent water from seeping in). Place in a raosting pan. Pour hot water to come halfway up sides of springform pan. Bake until set and slightly firm to the touch, about 1 hour. Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.

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Reviews

I added 1 tablespoon of cornstarch. Mix the cornstarch with the sugar before adding it to the cream cheese. I baked the cheesecake 70 minutes in a water bath. For the glaze: Mix 2 tablespoons of cornstarch with 2 to 4 tablespoons of sugar in a small saucepan. Add 1 cup of limeade frozen concentrate. Boil until thickened. Cool & spread over cooled cheesecake. To decorate or add a drizzle: Mix 1/2 cup sour cream with 2 tablespoons of powdered sugar.

CaddyCake

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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