Margarita Cheesecake | Emeril Lagasse

Can’t stand the heat? Emeril’s Margarita Cheesecake will have you in and out of the oven in under 8 minutes!

MARGARITA CHEESECAKE
MAKES 10 SERVINGS

1 1/2 (1/4-ounce) envelopes unflavored powdered gelatin
1 cup granulated sugar
3/4 cup water
1 1/2 pounds cream cheese, room temperature
1 cup sour cream
1/4 cup fresh lime juice
1/4 teaspoon salt
1/4 cup premium tequila
1/4 cup orange liqueur, such as Grand Marnier or Triple Sec
2 teaspoons finely grated lime zest, plus more for garnish
Pretzel Crust (recipe follows)
Thinly sliced lime, for garnish
In a small saucepan, combine the gelatin and sugar. Add the water, stir, and cook over medium heat until the gelatin dissolves, about 3 minutes. Remove from the heat and let cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add sour cream, lime juice, salt, tequila, Grand Marnier, lime zest, and beat to combine. Add the dissolved gelatin mixture and beat until well combined. Pour mixture into the cooled crust and chill until very firm, 4 to 5 hours, or overnight.

To serve, release sides from the springform pan. Using a thin, sharp knife dipped in hot water, and dried, slice cake into serving pieces and transfer to plates. Serve cheesecake garnished with lime zest and slices.
PRETZEL CRUST
MAKES ONE 9-INCH CRUST

1 1/4 cups crushed pretzels
2 tablespoons sugar
1/4 cup melted butter
Preheat oven to 375 degrees.

In the bowl of a food processor, combine pretzels and sugar and pulse until finely ground. Transfer pretzel mixture to a medium bowl. Add melted butter and stir until well incorporated.

Add pretzel mixture to a 9-inch springform pan and press until the pretzel mixture covers the bottom and slightly up the sides of the pan.

Transfer pan to oven and bake until set, 6 to 8 minutes. Remove from the oven and let cool completely on a wire rack.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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