Margarita Cheesecake With A Twist Of Lime Views: 24
Apr 23, 2015 Comments:
1 1/2 cups of crushed pretzels, I used store brand stick pretzels
3 Tablespoons of butter, melted
4 blocks cream cheese, room temperature
1 teaspoon vanilla
3/4 cup tequila, I used Patron, additional for brushing on top of cheesecake
3 heaping Tablespoons of corn starch
3/4 cup sour cream
Zest of 2 limes
Lime Whip Cream:
16 ounces heavy whipping cream
Zest and Juice of 2 limes
1 1/2 cups (or more) powdered sugar
Welcome to our Cinco de Mayo celebration. So many yummy Mexican recipes are in this link. I love margaritas. I have created a delicious margarita cheesecake with a pretzel crust. No need to look for the lost shaker of salt, the pretzel crust is all you need! Enjoy.
Preheat oven to 325 degrees. Crush pretzels in food processor. They will not be as fine as graham cracker crumbs, just pick out the large pieces. Mix crumbs and butter together and press into the bottom of a springform pan. Bake crust for 7-8 minutes.
Using your paddle attachment, whip cream cheese until smooth. Add eggs, mixing in one at a time. Add vanilla and tequila, mixing well. Add cornstarch and mixing to combine. Blend in sour cream and lime zest. Bake for 75 minutes. Cool for 20 minutes and run knife around the springform ring. Brush tequila on top of cheesecake after removing springform ring. Cool until room temperature and refrigerate. Keep in refrigerator for a minimum of 6 hours or overnight is fine. Garish with lime whip cream and pretzels.
Chill mixing bowl and attachment in refrigerator for 20 minutes or longer. Beat whipping cream until stiff, add lime juice and zest. Add powdered sugar. Add more than 1 1/2 cups if you want sweeter whip cream.
After cream is whipped, spread a thin coat around the side of the cheesecake. Place stick pretzels around the sides. Pipe whip cream on top to decorate.