Margarita Cheesecake Freezes Food

MARGARITA CHEESECAKE FREEZES

Steps:

• In the bowl of an electric mixer, beat cream cheese until smooth. Add sour cream, confectioners' sugar, lime zest, lime juice, tequila, and triple sec; beat until combined. (You can substitute lime juice for the tequila and triple sec.) In another bowl, whip heavy cream until stiff peaks form; fold into cream-cheese mixture. Cover with plastic wrap; freeze until firm, about 30 minutes.
• Pulse granulated sugar and graham crackers in a food processor until finely chopped; stir in melted butter. To serve, place lime juice on one plate and salt on another. Dip rims of glasses in juice, then salt. Remove mixture from freezer, and scoop into glasses; sprinkle with topping. Let soften slightly before serving.

MARGARITA CHEESECAKE

Steps:

• Crust: Preheat oven to 375 degrees, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press evenly in bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely.
• Filling: Reduce oven temperature to 325 degrees. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs, one at a time, beating well after each.
• Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan; carefully pour in enough boiling water to reach halfway up side of springform pan.
• Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish top of cheesecake with lime slices.