Cakes & Baking

Margarita Cheesecake

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The principle to stopping the tip of the cheesecake from falling and cracking is to bake it in a sizzling water bath, which lets the cake cook gently and evenly.

Prep time: 15 Minutes

Total time: 5 Hours, 20 Minutes

Yield: Serves 10


  • 4 oz salted pretzels
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter melted, plus extra for baking pan
  • 3 programs (8 oz every) cream cheese
  • 1 cup bitter cream
  • 3/4 cup sugar
  • 2 tablespoons Huge Marnier or Triple Sec
  • 1 tablespoon tequila
  • 1 tablespoon grated lime zest
  • 4 astronomical eggs


  1. Preheat oven to 375° with rack in heart. Originate the crust: Butter a 9 1/2 hotfoot springform pan; area apart. In a meals processor, pulse pretzels to ravishing crumbs. Add sugar and butter; project until combined.
  2. Press evenly into bottom and somewhat up facets (about 1 hotfoot) of the springform pan. Region on a baking sheet. Bake until light golden brown, 5 to 7 minutes. Space apart to chill.
  3. Decrease oven to 325°. Put together filling: In the bowl of an electrical mixer fitted with the ride attachment, beat cream cheese until light and fluffy, scraping down facets of bowl to bag rid of any lumps, about 1 minute. Add bitter cream, sugar, Huge Marnier, tequila, and lime zest; beat until tender. Add eggs, one after the other, beating to combine after every addition.
  4. Pour into cooled crust (filling will reach up increased than crust.) Line outside of pan with aluminum foil (to forestall water from seeping in). Region in a roasting pan. Pour sizzling water to reach halfway up facets of springform pan. Bake until area and somewhat firm to the contact, about 1 hour. Purchase from water bath, and let frigid on a wire rack; refrigerate until chilled, about 4 hours. Plug a sizzling knife around fringe of pan to begin.

Diet Info

Per serving: 496 calories; 34.7 grams stout; 9.5 grams protein; 34.8 grams carbohydrate; 0.4 grams fiber

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