I plan on making this delicious treat later this week, so I am welcoming it to the website as my first throwback. It brings two of my favorite things together: Cheesecake and Tequila.
I used the ripped off recipe (with a great crust) and meshed it with a stand-by recipe that I do for "normal" and other, flavored cheesecakes. It is hard not to drink when you are making this one, so be careful.
Rating: 4 forks out of 5
Click 'Read More' for Recipe and Experience
2 3 (8 oz) packages of cream cheese (I used 1 "regular", 1 "low-fat" and 1 "fat-free")
14 oz sweetened condensed milk
2 tablespoons 1 shot tequila (don't be cheap, use a good one)
2 tablespoons 1 shot triple sec
2 3 limes juiced (with the zest of one)
2 drops green food coloring (optional)
1 (8 oz) container whipped topping
+ 3 eggs and 1 yolk
+ 1/4 cup sour cream
+ 1 1/2 cups sugar
+ 2 tablespoons flour
1 1/2 2 cups pretzels finely crushed
1 cup sugar
1/2 cup butter melted *unsalted
Preheat the oven to 350°
Put the pretzels in a large Ziploc bag (let as much air out as possible) and break them down into fine crumbs using a rolling pin**. Put crumbs into a bowl with the melted butter and the sugar and mix till they all stick together. Line a 9" spring pan and pressing down tightly. I used my flat-bottomed 1-cup measuring utensil to get a flat, even surface. Set aside.
Beat your cream cheese with with a hand mixer and add your eggs one at a time adding some sugar in between. Add the extra yolk while you continue beating until smooth. Add your zest, juice, sour cream and liquors. Follow up by adding the flour. Spoon the mixture into your pie crust and smooth it out. Put your pan into the center rack of your oven and bake for 1 hour.
Remove your pan and place on a cooling rack (which, as I have mentioned before, you may have to fashion yourself if you don't have one).
Allow to cool and settle some (about 20 minutes) and poke your way around between your crust and the tin gently with a butter knife or one of those things that bakers use to spread frosting. Next, pop the spring on your tin and remove the outter piece. Wrap your cake in plastic wrap and pop in the fridge over night.
I took made this from a no-bake pie recipe to an actual cheesecake and baked it.
*I swapped regular salt with unsalted---I mean, c'mon...isn't there enough salt in the pretzels?
I upped the amounts of cream cheese, liquor and limes because there is more stuff in a cheesecake that a pie...and I wanted to taste the tequila (while not letting it overpower the dish).
I got rid of the condensed milk, and whipped topping-I think this is for the "no bake"ness
And food coloring. Really??
I added eggs, sour cream, sugar and flour for true cheesecake-ness.
Possible Cheats for you:
**I now use a food processor to break up the pretzels for the crust. It probably would have been simpler to do this the first time around but, again, I drank while I made this.
This recipe is, as motioned above, cranked up in the effort department. I've never been a "non-bake" or "instant" kinda guy. I took the essence of a no-bake pie recipe and merged it with a stand-by cheesecake recipe I do. It is so good and has a hint of (wonderful) tequila without making it offensive to those who don't imbibe the stuff.
This recipe is available in the CrOOK BOOK