Margarita Cheesecake with Pretzel Crust

The secret to preventing the top of the cheesecake from falling and cracking is to bake it in a hot-water bath, which lets the cake cook gently and evenly.

Pretzel Crust:
4 oz salted pretzels
1/3 cup raw sugar
4 Tbsp. butter, melted

Filling:
3 (8 oz) pkgs. cream cheese
1 cup sour cream
¾ cup raw sugar
2 Tbsp. Grand Marnier or Triple Sec
1 Tbsp. tequila
1 Tbsp. lime zest, freshly grated
4 large eggs

Preheat oven to 375°F (190°C) with rack in center. Butter a 9½" spring form pan; set aside.

Make the crust:  In a food processor, pulse pretzels to fine crumbs. Add raw sugar and butter; process until combined.

Press evenly into bottom and slightly up sides (about 1") of a 9” nonstick spring form pan. Place on a baking sheet. Bake until light golden brown, 5-7 minutes. Set aside to cool.

Reduce oven temperature to 325°F (165°C).

Prepare filling:  With an electric mixer, beat cream cheese until light and fluffy, scraping down sides of bowl as needed, about 1 minute. Mix in sour cream, raw sugar, Grand Marnier, tequila, and lime zest; beat until smooth. Add eggs, one at a time, beating to combine after each addition.

Pour into cooled crust (filling will come up higher than crust). Line outside of pan with aluminum foil (to prevent water from seeping in). Place in a roasting pan. Pour hot water to come halfway up sides of spring form pan. Bake until set and slightly firm to the touch, about 1 hour.

Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.

Makes 10 servings.