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Margarita Cheesecake

The secret to preventing the top of the cheesecake from falling and cracking is to bake it in a hot-water bath, which lets the cake cook gently and evenly.

  • prep: 15 mins
    total time: 5 hours 20 mins
  • servings: 10

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Ingredients

For the Crust

  • 4 ounces salted pretzels
  • 1/3 cup sugar
  • 4 tablespoons butter, melted

For the Filling

  • 3 packages (8 ounces each) cream cheese
  • 1 cup sour cream
  • 3/4 cup sugar
  • 2 tablespoons Grand Marnier or Triple Sec
  • 1 tablespoon tequila
  • 1 tablespoon grated lime zest
  • 4 large eggs

Directions

  1. Step 1

    Make crust: Preheat oven to 375 degrees 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.

  2. Step 2

    Press 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 to 7 minutes. Set aside to cool.

  3. Step 3

    Reduce oven temperature to 325 degrees. 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.

  4. Step 4

    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, and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.

Source
Everyday Food, May 2004

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Reviews (8)

  • 30 Jul, 2011

    This is a must have recipe for cheesecake. Make sure you wrap the bottom of hte pan tightly so the pretzel crust doesn't get soggy. It is the best tasting cheesecake. Even people who don't like margaritas love this!!

  • 4 Feb, 2011

    This is my favorite cheesecake recipe- Everytime I make it people love it! Even my kids like it.

  • 11 Dec, 2010

    This is a favorite of mine and get raves every time I make it. I even won a work baking contest with it. I add one little extra - a margarita mix glaze. In a small saucepan put in about 1 cup of margarita mix, bring to a boil. Then add in just enough cornstarch to thicken it up (enough to coat the back of a spoon). Cool and then pur over the cooled cheesecake and resume chilling until set.

  • 29 Nov, 2010

    Made this (cause I hate pie) for my family (me) on Thanksgiving - was so good. Cheesecake tip - watch Alton Brown's video on Cheesecake - it helped out alot when making this. Mix sourcream alone for a few minutes before adding anything else!!

  • 12 Jul, 2010

    Just made this one over the weekend and it was a big hit with the in-laws. Definitely recommended.

  • 1 Jun, 2009

    I love to cook my cheesecakes in my digital pressure cooker. Has anyone adapted this recipe for a pressure cooker yet?

  • 18 Mar, 2009

    I have made this numerous times, and the crust was always good. If it is too crumbly, add some more butter perhaps. I will advise to wrap WELL with foil, I have had a couple with soggy crusts!

  • 10 Aug, 2008

    The cheesecake portion of this recipe was great, the pretzel crust, not so much. The crust was extremely crumbly and didn't hold together well at all. I'd make it again, but with a graham cracker crust.