Margarita Cheesecake

This dessert takes inspiration from the classic Tex-Mex cocktail — factual the whole manner down to the salt on the rim of the glass (on this case, a salted-pretzel crust). Tequila and orange-flavored liqueur dangle this ultra-creamy cheesecake an adults-finest take care of (or change the liquor with lime juice for an alcohol-free version).

1. Crust: Preheat oven to 375 degrees, with rack in heart. In a food processor, pulse pretzels unless ideally capable crumbs dangle (you dangle a chunk extra than 1 cup). Add sugar and melted butter; job unless combined. Press evenly in bottom and 1 trail up aspects of a 9-trail springform pan. Bake unless golden brown, about 9 minutes. Transfer to wire rack to frigid fully.

2. Filling: Lower oven temperature to 325 degrees. Wrap exterior of springform pan with a double layer of foil. Build a kettle of water to a boil. Within the bowl of an electrical mixer fitted with the mosey attachment, beat cream cheese on medium-excessive trudge unless fluffy and relaxed, about 3 minutes, scraping down aspects of bowl as wished. Lower trudge to medium. Mix in bitter cream, sugar, Gargantuan Marnier, tequila, lime zest, and salt; beat unless effectively integrated. Add eggs, one at a time, beating effectively after every.

3. Pour cream-cheese combination over cooled crust (filling will come up better than crust). Build springform pan in a roasting pan; carefully pour in enough boiling water to do midway up aspect of springform pan.

4. Bake on heart rack unless cake is decided and a chunk agency to the contact, about 65 minutes. Transfer springform pan to a wire rack and take away foil; let frigid fully. Refrigerate unless chilled, as a minimum 6 hours or as a lot as overnight. Flee a knife around edge of cake to loosen sooner than unmolding. Garnish high of cheesecake with lime slices.

Cook dinner’s Notes

This recipe appears to be like in our cookbook “Martha Stewart’s Muffins.”