Wednesday, June 9, 2010

Martha's Margarita Cheesecake

You love the drink so the cheesecake must rock, right? What prompted me to try this recipe aside from my love of margaritas is the leftover pretzels I had in our snack drawer. My kids aren't much for pretzels and I thought I needed a creative way to used them up.

The first step was to make the cheesecake crust. I pulsed the pretzels, butter and sugar to get a yummy crumbly mess.

Then take the mixture and press it down into a spring form pan. The pretzel mixture will come up a bit above the side and that's okay.

Be very careful when you pull the blade out of the food processor or you'll get crumbs all over the counter...

Then you mix up all the cream cheese, booze and lime to make the filling. I mixed it up in Rosita, my Kitchen Aid mixer, for about 2 minutes until everything was well blended. Then I poured it over the baked and slightly cooled crust.

Martha does a water bath to keep the cheesecake from cracking, but I think the cracks give the dish character. And I'm lazy.

Join me for a slice, won't you?

Margarita Cheesecake from Everyday Food

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

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.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.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.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.


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