Margarita Cheesecake | Emeril Lagasse

Prepare a springform pan for the cheesecake.

Crush pretzels and mix with sugar to create the crust.

Melt butter and combine with the pretzel and sugar mixture until moist.

Preheat the oven to 350 degrees Fahrenheit.

Press the crust mixture into the bottom of the springform pan and bake for 8 minutes until golden brown.

Remove the crust from the oven and let it cool.

Bloom gelatin by mixing it with water and heating until dissolved, then let it cool.

In a mixing bowl, combine room temperature cream cheese, lime juice, sour cream, a pinch of salt, lime zest, grand marnier, and tequila.

Add the bloomed gelatin to the cream cheese mixture and mix well.

Pour the cheesecake mixture over the cooled crust in the springform pan.

Refrigerate the cheesecake for 4 to 5 hours until set.

Once set, run a knife around the edges of the cheesecake to release it from the pan.

Cut a wedge from the cheesecake and garnish with lime zest.

Equipment Needed

Spice Level:

Allergens