MARGARITA CHEESECAKE

Margarita Cheesecake image

Provided by Chef mariajane

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 484.1, Fat 35.4, SaturatedFat 21.5, Cholesterol 181.8, Sodium 429.4, Carbohydrate 33.7, Fiber 0.3, Sugar 22.3, Protein 9.6