Prep 15 mins
Cook 50 mins
I had requests at work for cheesecake, but I wanted something with a special twist. I found this recipe at meals.com and thought it fit the bill. I added more than 1 T of lime juice to the sour cream topping to try and eliminate the sour cream flavor and I also added more lime zest than the recipe called for. Whether you make these alterations or not, I hope you enjoy the recipe as much as I do. (cook and prep time does not include the 30 minutes cooling time prior to adding the topping)
- 1⁄2 cup melted butter
- 1 1⁄4 cups crushed pretzels
- 1 tablespoon sugar
- 2 (8 ounce) packages light cream cheese
- 1⁄4 teaspoon lemon extract
- 1⁄2 cup sugar
- 2 tablespoons cornstarch
- 4 eggs
- 1⁄3 cup tequila
- 1 1⁄2 teaspoons lime zest
- 1⁄2 teaspoon vanilla
- 2 cups low-fat sour cream
- 1⁄4 cup sugar
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- Crust:Finely crush the pretzels using a blender or food processor.
- Add melted butter and sugar.
- Press the crumbs onto the bottom and sides of a 9" springform pan lightly sprayed with cooking spray.
- Bake at 325 until light brown, 6-8 minutes.
- Set aside.
- Cheesecake:Lightly beat softened cream cheese until fluffy.
- Next, mix in cornstarch, lemon extract and sugar.
- Beat in the eggs one at a time with mixing in between each.
- Finally, mix in tequila, lime zest, and vanilla.
- Pour cheesecake onto the pretzel crust and bake at 325 until center is almost set (about 30 minutes) Cool the cheesecake 30 minutes at room temperature.
- While the cheesecake is cooling, increase oven temperature to 425.
- In a small bowl, mix sour cream, sugar, lime zest and lime juice.
- Using a spatula, carefully spread sour cream mixture over the surface of the cooled cheesecake.
- Bake at 425 for 10-15 minutes (sour cream will"set-up").
- Cool at room temperature before refrigerating.
- Serve cold.