Strawberry Margarita Cheesecake

Name: Strawberry Margarita Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 1/4 cup ground pretzels or graham cracker crumbs; 1/4 cup sugar; 1/4 cup butter, melted; 3 (8-ounce) bricks cream cheese, room temperature; 1 1/4 cups sour cream; 3/4 cup plus 2 Tbsp. sugar; 3 1/2 Tbsp . Grand Marnier; 3 1/2 Tbsp . tequila; 3 Tbsp . fresh lime juice; 3 large eggs; 1 cup sour cream; 2 Tbsp . fresh lime juice; 2 Tbsp . sugar; 2 tsp . grated lime zest; thinly sliced strawberries; one lime slice

You’ll love this decadent Strawberry Margarita Cheesecake recipe. It’s bright, colorful, delicious and can be easily prepared in about an hour.

⏱️ 65 menit 🔪 Persiapan: 15 menit 🔥 Masak: 50 menit 📊 Sedang 👁️ 4 dilihat

👨‍🍳 Mulai Masak

Foto: Gimme Some Oven — Ali

Bahan-bahan

12 porsi

1 1/4 cup ground pretzels or graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (8-ounce) bricks cream cheese, room temperature
1 1/4 cups sour cream
3/4 cup plus 2 Tbsp. sugar
3 1/2 Tbsp . Grand Marnier
3 1/2 Tbsp . tequila
3 Tbsp . fresh lime juice
3 large eggs
1 cup sour cream
2 Tbsp . fresh lime juice
2 Tbsp . sugar
2 tsp . grated lime zest
thinly sliced strawberries
one lime slice

Langkah-langkah

Position rack in center of oven and preheat to 350°F. Spray 9-inch springform pan with 2 3/4-inch-high sides with cooking spray. Whisk together pretzel (or graham cracker) crumbs, sugar and butter in a medium bowl until blended. Press crumbs evenly into the bottom of prepared springform pan. Bake for 6 minutes, then remove.
Meanwhile, in the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually mix in the sour cream until smooth. Add in the sugar, and beat until well combined. Add in the eggs one at a time, beating well after each addition. Beat in the lime juice, tequila and Grand Marnier until just combined. Pour the filling over the cooked crust.
To minimize cracking, place a shallow pan (I used an oven-proof 9×13-inch pan) half full of hot water on the bottom rack of the oven during baking. Bake for 50-55 minutes or until the center is set. Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand 30 minutes. Remove from the oven and transfer to a wire rack. Let cool 10 minutes. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.
Whisk sour cream, lime juice, lime peel and sugar in small bowl to blend. Spread evenly over the cooled cheesecake. Arrange sliced strawberries and a slice of lime on the topping for garnish.