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unflavored gelatin powder sugar water cream cheese sour cream lime juice tequila Grand Marnier lime zest salt lime slice crust pretzels sugar butter
Viewed: 110 - Published at: 6 years agoIngredients
- 1.5 (1/4 ounce) envelopes unflavored gelatin powder
- 1 cup sugar
- 3/4 cup water
- 1 1/2 lbs cream cheese, at room temperature
- 1 cup sour cream
- 1/4 cup fresh lime juice
- 1/4 cup premium tequila
- 1/4 cup Grand Marnier or 1/4 cup triple sec
- 2 teaspoons finely grated lime zest
- 1/4 teaspoon salt
- thin lime slice, bottom halves dipped in sugar, for garnish
- Pretzel Crust
- 1 1/4 cups crushed pretzels
- 2 tablespoons sugar
- 1/4 cup melted butter
Method
- Preheat oven to 375 degrees F.
- In a food processor, pulse the pretzels to make 3/4 cup of crumbs.
- Add the sugar and pulse to combine.
- Add the butter and mix well.
- Transfer to a 9-inch springform pan, pressing onto the bottom and slightly up the sides.
- Bake until set, about 6 minutes.
- Remove from the oven and let cool on a wire rack.
- In a small saucepan, combine the gelatin and sugar.
- Add the water, stir, and cook over medium heat until the gelatin dissolves, about 3 minutes.
- Remove from the heat and let cool slightly.
- In a large bowl, beat the cream cheese until smooth.
- Add the sour cream, lime juice, tequila, Grand Marnier, lime zest, and salt, and beat to combine.
- Add the dissolved gelatin mixture and mix well.
- Pour into the prepared crust and chill until very firm, 3 to 4 hours.
- To serve, remove the outer ring from the springform pan.
- Decorate the center of the cake with the zest strips and the outer edge with a border of lime slices dipped in sugar.
- Cut with a thin, sharp knife dipped in hot water and serve.
