Recipes from Mexico :: Mexican Desserts
1 1/2 (one and one-half) c. pretzel crumbs
1/2 c. butter or butter-replacement, melted
1 c. fresh strawberries, hulled
24 oz. cream cheese, softened
1 c. sugar
4 large eggs
1/4 c. fresh lime juice
1/4 c. tequila
1/4 c. Triple Sec
Garnishes: lime slices, fresh strawberries
Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 in. up sides of a 9-in. spring-form pan. Bake at 325 degrees fahrenheit for 8 to 10 mins.; set crust aside.
Place strawberries in container of an electric blender; process until smooth, stopping once to scrape down sides. Reserve 1/2 c. purée.
Beat cream cheese at med. speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in 1/2 c. strawberry puree, lime juice, tequila and Triple Sec. Pour into prepared pan; pour reserved strawberry purée on top in a circle and gently swirl batter with a knife. Bake at 325 degrees fahrenheit for 1 hour and 10 mins. (center will be soft). Remove from oven and run knife around edge of pan to release sides. return to oven; turn oven off and leave cheesecake in oven 1/2 an hour.
Remove cheesecake from oven and let cool completely on a wire rack. Remove from pan; cover with plastic wrap and chill for 8 hours. Do not cover with aluminum foil. Garnish if desired.
