Ingredients
- 1 1/2 (1/4-ounce) envelopes unflavored powdered gelatin
- 1 cup sugar
- 3/4 cup water
- 1 1/2 pounds 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 triple sec
- 2 teaspoons finely grated lime zest
- 1/4 teaspoon salt
- Pretzel Crust, recipe follows
- Thin lime zest strips or curls, garnish
- Thin lime slices, bottom halves dipped in sugar
Directions
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.
Pretzel Crust:
1 1/4 cups crushed pretzels
2 tablespoons sugar
1/4 cup melted butter
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.
Yield: 1 (9-inch) crust
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By Bizlet
on October 23, 2011
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I served this at our last family dinner. It was an all time hit. Definitely on my favourites list. I didn't change as thing except the pan size. I didn't have a 9 inch so used a 10 instead.
By zilchie
Madison, WI
on July 18, 2011
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Yum! I made a few changes, I used a graham cracker crust as that's what I had on hand and omitted the liquors (serving to kids. I doubled the lime juice and used a bit more zest to make up for the lack of liquor. I used light sour cream and neufchatel cheese and it was still creamy and rich. Will be making this again!
By CactusCharlie
on February 24, 2011
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Awesome! Hands-down favorite 2 yrs in a row at our symphony fundraiser (patrons voted with their money! Served it in 4oz. "margarita" (mini-champagne? glasses dipped in marg. mix & crushed pretzels, with very small 'tasting spoons,' on a Mexican sarape covered with see-thru plastic, with Mariachi music on a boom box, and a burro pinata hanging over a potted agave plant, tequila bottle, and several limes. A real show-stopper! (Not to mention my costume! COMMENT: I made 4x10" and 4x9" pans; half of each were dark non-stick and half were shiny silver -- all the dark were semi-firm, all the silver were soupy - ? I'm at 4,500' above sealevel. Something going on here I don't understand. Didn't matter cause of way I served, but, advice anybody?
Read all 22 reviews