Tequila-spiked, zesty lime cheesecake,with just a hint of lemon, in a buttery pretzel crust.
Recipe: Margarita Cheesecake
1/2 cup butter, melted 1 1/4 cups finely crushed pretzels 1 tablespoon granulated sugar 2 (8-ounce) packages cream cheese, softened 3/4 cup granulated sugar – divided use 2 tablespoons cornstarch 1/4 teaspoon lemon extract 4 large eggs 1/3 cup tequila 1 1/2 teaspoons finely grated lime peel – divided use 1/2 teaspoon vanilla extract 2 cups sour cream 1 tablespoon lime juice
Preheat oven to 325°F (160°C).
In small mixing bowl, combine butter,pretzels and 1 tablespoon sugar. Press onto the bottom and upthe sides of a 9-inch springform pan. Bake until golden, about6 to 8 minutes.
Meanwhile, in a large mixing bowl, beatcream cheese until fluffy. Add 1/2 cup sugar, cornstarch andlemon extract.
Add eggs to sugar mixture, one at a time,beating well after each addition. Stir in tequila, 1 teaspoonlime peel and vanilla. Pour into crust and bake for 25 to 30minutes or until center is almost set. Cool for 30 minutes.
Increase oven heat to 425°F (220°C).
Meanwhile, in a medium mixing bowl, combinesour cream, remaining 1/4 cup sugar, lime juice and remaining1/2 teaspoon lime peel. Carefully spread over cooled pie. Bakefor 10 minutes. Allow to cool before refrigerating for 2 hours.Serve chilled.
Makes 12 servings.
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