Just back from yet another trip to the cabin on Kachemak Bay, Alaska, and back with a 95 pound box of wild Pacific Halibut. I'm going to make my favorite "Margarita Cheesecake" and have grilled Halibut tacos while I imagine myself sitting on the deck soaking up the views.
Enjoy your cheesecake!
Margarita Cheesecake
½ cup butter, melted
1 ¼ cups finely crushed pretzels
1 tbs granulated sugar
2 (8-oz) packages of cream cheese, softened
¾ cup granulated sugar (divided use)
2 tbs cornstarch
¼ tsp lemon extract
4 large eggs
½ cup "Tequila" (taste first for purity)
1 ½ tsp finely grated lime peel (divided use)
½ tsp vanilla extract
2 cups sour cream
1 tbs lime juice
•1. Preheat oven to 325° F
•2. In small mixing bowl, combine butter, pretzels and 1 tbs sugar. Press onto bottom and up the sides of a 9-inch spring form pan. Bake until golden, about 6 - 8 minutes.
•3. Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Add ½ cup sugar, cornstarch and lemon extract.
•4. Add eggs to sugar mixture, one at a time, beating well after each addition. Stir in vanilla, 1 tsp lime peel and vanilla extract. Pour into crust and bake for 25 to 30 minutes or until center is almost set. Cool for 30 minutes.
•5. Increase oven heat to 425° F
•6. Meanwhile, in a medium mixing bowl, sour cream, remaining ¼ cup sugar, lime juice and remaining ½ tsp lime peel. Carefully spread over cool pie. Bake for 10 minutes. Allow to cool before refrigerating for 2 hours. Served chilled.
Meanwhile - I am marinating the Halibut
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