MARGARITA CHEESECAKE
1 3/4 c. graham cracker crumbs
2 tbsp. sugar
1 tbsp. grated lime zest
1/3 c. unsalted butter, melted
FILLING:
1 1/2 lb. (3, 8 oz. pkg.) cream cheese, softened
1 c. sugar
1/2 c. sour cream
6 lg. eggs
1/4 c. tequila
1/4 c. Triple Sec
1/4 c. fresh lime juice
2 tbsp. freshly grated lime zest
GARNISH:
Lime slices
Heat oven to 325 degrees. Butter a 9 inch springform pan. Cover the bottom
and sides of the pan on the outside with a large sheet of aluminum foil, shiny
side out, to keep cheesecake from overcooking.
For Crust: Combine graham cracker crumbs, sugar, lime zest and melted butter
in bowl and blend well. Press into bottom and about 2 inches up sides of
pan. Chill while making filling.
Place cream cheese in bowl of electric mixer. Beat on medium high speed
until light and fluffy. Gradually beat in sugar and sour cream. Beat in eggs,
one
at a time. Lower speed and gradually beat in tequila, Triple Sec, lime juice
and zest. Beat until completely smooth.
Pour batter into chilled crust. Place on center rack of oven and bake 55
minutes. The center may still look wet, but it will firm up as it cools.
Cool cake on rack to room temperature. Chill overnight before serving.
Garnish with lime slices, if desired.
Robin
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