*  Exported from  MasterCook  *
 
                            MARGARITA CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
                         Nonstick vegetable oil spray
    1 1/4   c            Graham cracker crumbs
      1/4   c            Unsalted butter -- melted
                         -----FILLING-----
    3       pk           8-oz. “bricks” Neufchatel
                         -cheese -- (reduced-fat cream
                         -cheese), room temp
    1 1/4   c            Light sour cream
      3/4   c            Sugar -- plus 2 tbsp
    2 1/2   tb           Triple sec or other orange
                         -liqueur
    2 1/2   tb           Tequila
    2 1/2   tb           Fresh lime juice
    4       lg           Eggs
                         -----TOPPING-----
      3/4   c            Light sour cream
    1       tb           Fresh lime juice
    1       tb           Sugar
                         Very thin limes slices -- cut
                         -in half
                         Very thin lime peel strips
 
   Made with reduced-fat cream cheese and light sour
   cream, this cheesecake is irresistible - just like its
   namesake cocktail.
   
   FOR CRUST: Position rack in center of oven and preheat
   to 350F. Spray 9-inch springform pan with 2
   3/4-inch-high sides with vegetable oil spray. Mix
   graham cracker crumbs and butter in medium bowl until
   blended. Press crumbs over bottom and 1 inch up sides
   of prepared pan. Refrigerate crust. FOR FILLING: Using
   electric mixer, beat cheese in large bowl until
   fluffy. Beat in sour cream, then sugar, triple sec,
   tequila and lime juice. Beat in eggs. Pour filling
   into crust. Bake until outside 2 inches are set and
   center moves only slightly when pan is shaken, about
   50 minutes. Remove from oven; turn off oven. FOR
   TOPPING: Whisk sour cream, lime juice and sugar in
   small bowl to blend. Spread evenly over cheesecake.
   Return cheesecake to hot oven. Let stand 45 minutes or
   less (Cheesecake will look very soft, but will set up
   when chilled.) Refrigerate cake until well chilled, up
   to 1 day. Run knife around pan sides. Remove pan
   sides. Place cake on platter. Arrange lime half-slices
   and peel around top edge of cheesecake.
   
   Source:  Bon Appetit (6/95)
  
 
 
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