1 1/2 cups pretzel crumbs 1/2 cup butter or margarine, melted 1 cup fresh strawberries, hulled 24 ounces cream cheese, softened 1 cup granulated sugar 4 large eggs 1/4 cup fresh lime juice 1/4 cup tequila 1/4 cup Triple Sec Garnishes: lime slices, fresh strawberries
Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9−inch springform pan. Bake at 325 degrees F for 8 to 10 minutes; set crust aside.
Place strawberries in container of an electric blender; process until smooth, stopping once to scrape down sides. Reserve 1/2 cup purée.
Beat cream cheese at medium 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 cup 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 F for 1 hour and 10 minutes (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 30 minutes.
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.
Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9−inch springform pan. Bake at 325 degrees F for 8 to 10 minutes; set crust aside.
Place strawberries in container of an electric blender; process until smooth, stopping once to scrape down sides. Reserve 1/2 cup purée.
Beat cream cheese at medium 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 cup 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 F for 1 hour and 10 minutes (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 30 minutes.
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.
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