Citrus Daiquiri Cheesecake

Name: Citrus Daiquiri Cheesecake
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Yield: 12 serving(s)
Ingredients: 236.59 ml graham cracker crumbs; 59.14 ml chopped pistachio nut; 59.14 ml unsalted butter, melted; 4 (907.18 g) package cream cheese, softened; 236.59 ml sugar; 4 eggs; 59.14 ml rum; 9.85 ml lime zest; 9.85 ml lemon zest; 44.37 ml fresh lime juice; 29.58 ml fresh lemon juice; 14.79 ml cornstarch; 118.29 ml sour cream; 22.18 ml sugar; 2.46 ml lemon zest; 2.46 ml lime zest; 78.78 ml chopped pistachio nut

Submitted by ratherbeswimmin

"For mom :-)"

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Ready In:: 1hr 55mins
Ingredients:: 17
Serves:: 12

ingredients

Crust
236.59 ml graham cracker crumbs
59.14 ml chopped pistachio nut
59.14 ml unsalted butter, melted
Filling
4 (907.18 g) package cream cheese, softened
236.59 ml sugar
4 eggs
59.14 ml rum
9.85 ml lime zest
9.85 ml lemon zest
44.37 ml fresh lime juice
29.58 ml fresh lemon juice
14.79 ml cornstarch
Topping
118.29 ml sour cream
22.18 ml sugar
2.46 ml lemon zest
2.46 ml lime zest
Decoration
78.78 ml chopped pistachio nut

directions

Preheat oven to 350°; grease a 9-inch springform pan (with 3 inch sides).
Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.
Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.
Add eggs, one at a time, beating after each addition.
Stir in rum, zests, juices, and cornstarch.
Pour over frozen crust; bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.
Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.
Bake 5 minutes.
Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.
Decoration: sprinkle pistachios in a 1-inch border around top of cake.