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Margarita Cheesecake

Recipe photo courtesy of Con Poulos

This dessert takes inspiration from the classic Tex-Mex cocktail -- right down to the salt on the rim of the glass (in this case, a salted-pretzel crust). Tequila and orange-flavored liqueur make this ultra-creamy cheesecake an adults-only treat (or replace the liquor with lime juice for an alcohol-free version).

Source: Everyday Food, May 2004
Total Time Prep Yield

Ingredients

Crust

Filling

Directions

Cook's Notes

This recipe appears in our cookbook "Martha Stewart's Cakes."

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137
  • MS12088494
    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!!
    Reply
  • MS12088494
    4 FEB, 2011
    This is my favorite cheesecake recipe- Everytime I make it people love it! Even my kids like it.
    Reply
  • jonker4077
    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.
    Reply
  • bellalad
    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!!
    Reply
  • MS11091126
    12 JUL, 2010
    Just made this one over the weekend and it was a big hit with the in-laws. Definitely recommended.
    Reply
  • Bythewaymom
    1 JUN, 2009
    I love to cook my cheesecakes in my digital pressure cooker. Has anyone adapted this recipe for a pressure cooker yet?
    Reply
  • MS12088494
    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!
    Reply
  • adozeneggs
    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.
    Reply

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