Shelly's Recipe

MARGARITA CHEESECAKE

Category: Cheesecake

For the crust:
4 oz salted pretzels
1/3 cup sugar
4 tbsp unsalted butter, melted, plus more for baking pan

For the filling:
3 (8 oz) pkg cream cheese
1 cup sour cream
3/4 cup sugar
2 1/2 tbsp Grand Marnier or Triple Sec, tequila and lime juice
1 tbsp grated lime zest
4 large eggs

For the topping
3/4 cup sour cream
1 tbsp fresh lime juice
1 tbsp sugar

Preheat oven to 375 with rack in center. Make the crust: 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. Press evenly into bottom and slightly up sides (about 1 inch) of the springform pan. Place on a baking sheet. Bake until light golden brown, 5 to 7 minutes. Set aside to cool.

Reduce oven to 325. Prepare filling: Beat cream cheese until light and fluffy, scraping down sides of bowl to eliminate any lumps, about 1 minute. Add next 6 ingredients; 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 roasting 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.

Whisk all the topping ingredients in bowl to blend. Spread evenly over cheesecake. Return cheesecake to hot oven; let stand in oven 45 min. (Cake will look soft but will set up when chilled.)

Refrigerate cake until well chilled, at least 24 hours. Run knife around pan sides; remove sides. Place cake on platter. Decorate with thin lime slices if desired., and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.