Ingredients
1¼cupspretzels,ground, or graham cracker crumbs
¼cupsugar
¼cupbutter,melted
8ozcream cheese,3 bricks, room temperature
1¼cupssour cream
¾cupsugar,plus 2 tbsp
3½tbspGrand Marnier
3½tbsptequila
3tbsplime juice,fresh
3large eggs
1cupsour cream
2tbsplime juice,fresh
2tbspsugar
2tsplime zest,grated
strawberries,thinly sliced
1slicelime
Preparation
Position the rack in the center of the oven and preheat to 350 degrees F.
Spray a 9-inch springform pan with 2¾-inch-high sides with cooking spray. Whisk together the pretzel (or graham cracker) crumbs, sugar, and butter in a medium bowl until blended.
Press crumbs evenly into the bottom of the prepared springform pan. Bake for 6 minutes, then remove.
Meanwhile, in the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually mix in the sour cream until smooth. Add in the sugar, and beat until well combined.
Add in the eggs one at a time, beating well after each addition. Beat in the lime juice, tequila, and Grand Marnier until just combined. Pour the filling over the cooked crust.
Bake for 50 to 55 minutes or until the center is set.
Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand for 30 minutes. Remove from the oven and transfer to a wire rack. Let cool for 10 minutes.
Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.
Whisk the sour cream, lime juice, lime peel, and sugar in a small bowl to blend.
Spread evenly over the cooled cheesecake. Arrange sliced strawberries and a slice of lime on the top for garnish.
