Citrus Daiquiri Cheesecake |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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For mom :-) Ingredients:
1 cup graham cracker crumbs |
1/4 cup chopped pistachio nut |
1/4 cup unsalted butter, melted |
4 (8 ounce) packages cream cheese, softened |
1 cup sugar |
4 eggs |
1/4 cup rum |
2 teaspoons lime zest |
2 teaspoons lemon zest |
3 tablespoons fresh lime juice |
2 tablespoons fresh lemon juice |
1 tablespoon cornstarch |
1/2 cup sour cream |
1 1/2 tablespoons sugar |
1/2 teaspoon lemon zest |
1/2 teaspoon lime zest |
1/3 cup chopped pistachio nut |
Directions:
1. Preheat oven to 350°; grease a 9-inch springform pan (with 3 inch sides).
2. Make the crust: in a bowl, combine the graham cracker crumbs, nuts, and butter; press mixture into bottom of pan and freeze.
3. Make the filling: In a large mixer bowl, beat cream cheese and sugar on med-high for 3 minutes.
4. Add eggs, one at a time, beating after each addition.
5. Stir in rum, zests, juices, and cornstarch.
6. Pour over frozen crust; bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
7. Cool on the counter for 10 minutes (do not turn off the oven); the cake will sink slighlty.
8. Topping: in a bowl, combine the sour cream, sugar, and zests; pour into center of cooled cake and spread to edges.
9. Bake 5 minutes.
10. Cool on a rack for 2 hours; cover with plastic wrap and refrigerate for 6 hours before decorating.
11. Decoration: sprinkle pistachios in a 1-inch border around top of cake.
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