Best Daiquiri Chiffon Cheesecake With Pretzel Crust Recipes

NO-BAKE DAIQUIRI CHEESECAKE RECIPE - (3.3/5)

No-Bake Daiquiri Cheesecake Recipe - (3.3/5) image

Provided by criscrossqz

Number Of Ingredients 15

Ingredients

Crust:
1-1/4 c. graham cracker crumbs
1/2 c. sugar
6 Tb. melted butter
Filling:
1 envelope unflavored gelatin
1/2 c. rum
2 tsp. grated lime peel
1 tsp. grated lemon peel
1/2 c. lime juice
4 beaten egg yolks
2 8-oz. pkgs cream cheese (softened & cubed)
4 egg whites
1/2 c. sugar
1 c. heavy whipping cream

Steps:

Crust: Combine all ingredients. Remove 2 Tb. crumbs and set aside. Press remaining crumbs in bottom and 1-3/4" up sides of a 9" springform pan. Chill 45 min. Filling: Meanwhile, combine gelatin & the first 1/2 c. sugar in medium saucepan. Stir in rum, citrus peels, lime juice & egg yolks. Cook over medium heat, stirring constantly, until slightly thickened (8-10 min). Remove from heat ... Beat in cream cheese until smooth. ... Beat egg whites in mixer until soft peaks (tips curl over). Gradually add remaining sugar, beating until stiff peaks. Then, whip cream (in another bowl) until stiff peaks. Fold egg whites and whipped cream into gelatin mixture. Turn into crumb-lined pan. Sprinkle with reserved crumbs. Cover, chill until firm (at least several hours; better overnight)

DAIQUIRI CHIFFON CHEESECAKE WITH PRETZEL CRUST

Daiquiri Chiffon Cheesecake with Pretzel Crust image

Try this delicious pretzel crust cheesecake! You'll be glad you did!

Provided by Dana

Categories Cheesecake

Time 8h30m

Yield 16

Number Of Ingredients 13

Ingredients

1 ¼ cups crushed pretzels
½ cup white sugar
⅜ cup butter, melted
1 (8 ounce) package cream cheese
1 ½ cups milk
1 (3.5 ounce) package instant vanilla pudding mix
½ cup lime juice
1 teaspoon rum flavored extract
2 teaspoons grated lime zest
1 teaspoon grated lemon zest
1 (8 ounce) container frozen whipped topping, thawed
lime zest, garnish
2 limes, thinly sliced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
To Make Crust: In a medium bowl, combine pretzel crumbs, sugar and butter. Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan.
Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.
To Make Filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest.
Fold 1/2 of the whipped topping into the mixture, then pour into cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices, if desired.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 18.8 g, Cholesterol 29.1 mg, Fat 12.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 8.5 g, Sodium 211.7 mg, Sugar 10.2 g