Margarita Cheesecake

It's almost Cinqo de Mayo!  I made this cheesecake tonight to take with me to book club tomorrow, where we'll be celebrating the holiday a day early.  The book we read this month?  Skipping A Beat by Sarah Pekkanen.

Our hostess this month started the evite with:
Let's maybe read this book unless anyone has any objections. 



So, if that tells you anything about our book club.

Our book club that has been affectionately dubbed the Illiterate Winos Book Club.

If that tells you anything about our book club.

I'm sorry, what?  Oh, did I read the book this month?  I had every intention to.  I really wanted to - I really liked the sound of this month's pick.  Does that count? (Sorry, B!)

So, instead, I'll be adding value tomorrow night in the form of themed baked goods.  Which is great because they happen to work wonders.

This dessert is so easy to whip up, and you might even already have everything you need.  I had to make a mini one in a muffin tin in addition to the main cake because The Stallion was complaining that I only make 'the good stuff' for everyone else.  We just shared it, and it's exquisite, even though it hasn't had enough time to fully cool and set.  Make one and enjoy the holiday.  Cheers!

Margarita Cheesecake

Crust:

• 8 oz. salted pretzels
• 1/2 stick butter
• 1/3 c. sugar
• 1 t. salt

Filling:

• 24 oz. cream cheese (3 packages)
• 1/2 cup sugar
• 5 eggs
• 3-5 T triple sec
• 2-3 T tequila
• Zest and juice of 2 limes

Topping:

• 1 pint sour cream
• 1/2 cup sugar
• 1 tsp. tequila
• 1 tsp. triple sec
• Juice of half lime; other half reserved for garnish

1. Preheat oven to 375.  Pulse pretzels in a food processor until they become find crumbs.  Add sugar and melted butter and pulse until smooth.  Press into the bottom and slightly up the sides of a 9" springform pan.  Bake crust for 5-7 minutes, until slightly golden.
2. Make the filling.  Place cream cheese into the bowl of a stand mixer fitted with the whisk attachment and whip until light and fluffy, about 2 minutes.  Mix in sugar, tequila, triple sec, lime juice, zest; beat until smooth.  Add eggs one at a time, beating to combine after each addition.
3. Poor into cooled crust (filling will come up higher than crust).  Bake until set and slightly firm to the touch, about 25 minutes.  Rotate halfway through baking.
4. Remove from the oven and let cool; prepare the topping.  Whip all ingredients together: sour cream, sugar, tequila, triple sec, lime juice.  Adjust to taste.
5. Spread topping over cooled cheescake, wrap tightly and refrigerate for at least 4 hours, preferably up to 12 (it takes a while for the topping to set).  If you can't wait, it won't be ruined. Thank goodness!