Margarita Cheesecake
The secret to preventing the top of the cheesecake from falling and cracking is to bake it in a hot water bath, which lets the cake cook gently and evenly
Steps
Preheat oven to 375 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.
Press evenly into bottom and slightly up sides of the springform pan.
Place on a baking sheet.
Bake until light golden brown , 5 to 7 minutes.
Set aside to cool.
Reduce oven to 325.
Prepare filling: in the bowl of an electric mixer fitted with the paddle attachment , beat cream cheese until light and fluffy , scraping down sides of bowl to eliminate any lumps , about 1 minute.
Add sour cream , sugar , grand marnier , tequila , and lime zest.
Beat until smooth.
Add eggs , one at a time , beating to combine after each addition.
Pour into cooled crust line outside of pan with aluminum foil.
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 .
Ingredients
pretzels, sugar, unsalted butter, cream cheese, sour cream, grand marnier, tequila, lime zest, eggs