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Margarita Cheesecake

Kraft Memeber Recipe
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Makes: 8-10 servings Total Time: 1 hr 15 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • Cookie crust
  • 3/4 cup flour
  • 2 1/2 teaspoons sugar
  • 1 egg
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • Margarita filling
  • 2 pkg. (12 oz. each) Philadelphia Cream Cheese
  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 4 eggs
  • 1 egg yolk
  • 1/3 cup frozen limeade concentrate, thawed
  • 1/4 cup orange flavored liqueur
  • 3 teaspoons tequila
  • For the Glaze
  • 1/2 cup frozen limeade concentrate, thawed
  • 1 teaspoons cornstarch
  • 1 teaspoon orange liqueur
  • 1 teaspoon tequila
  • Lime wedges
make it
Make cookie crust. In a medium bowl stir together flour and sugar. Add egg, butter, and vanilla extract. Beat with electric mixer till well combined. With generously greased fingers, press the dough evenly onto the bottom of a greased 9-inch springform pan. Bake at 350°F for 12 to 15 minutes or till lightly browned. Remove from oven and set aside.

For the filling: In a large mixing bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk one at a time, beating well after each addition, Beat in limeade concentrate, liqueur, and tequila. Pour the cream cheese mixture over the crust. Bake at 350°F for 15 minutes. Then lower oven temp. to 200°F and bake for 1 hour and 15 minutes or until center is no longer wet or shinny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered overnight.

Make the glaze: In a small saucepan stir together limeade concentrate and cornstarch. Cook and stir until thick and bubbly. Cook and stir for 2 more minutes. Stir in liqueur and tequila. Pour over cheesecake. Garnish with lime. Chill till ready to serve.
Notes
You may omit the liqueur and tequila.

In place of lime wedges top with fresh strawberry puree.
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