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Margarita Cheesecake

Submitted by: Mary on 11/23/2003
2877 views
2.55 avg rating
208 votes
 
 
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Ingredients

CRUST:

1 1/2 C Almonds
1/3 C Vanilla whey protein powder
1/2 C Splenda
1/4 C Butter, melted
1 T Coarse Kosher salt
CHEESECAKE:

1 1/2 T Unflavored geletin
1 C Splenda
3/4 C Boiling water
1 1/2 lbs Cream cheese, softened
1 C Sour cream
1/4 C Lime juice
2 t Lime zest
1/4 C Tequila
1/2 t Orange extract

Directions

CRUST:



Preheat oven to 325F degrees.



Assemble and spray springform pan with cooking spray.



Put almonds in food processor and run the processor until the almonds are ground.



Add vanilla whey protein powder and splenda. Pulse to mix, scraping down sides of bowl occasionally.



Add melted butter while processor is running. Blend well.



Add the kosher salt and pulse just enough to distribute the salt.



Press mixture firmly into the bottom of the springform pan.



Bake for 10 minutes until light golden brown. Cool completely.



CHEESECAKE:



Combine geletin and splenda in a saucepan, pour boiling water oven them. Stir over low heat until the gelatin is dissolved. Turn off heat.



Place cream cheese in a mixing bowl and beat with mixer until very soft and creamy. When the cheese is very smooth and creamy add the sour cream and beat well. Add lime juice, grated lime zest, orange extract and tequila.



Add the gelatin mixture into cream cheese mixture and mix well with electric mixer.



Pour cheese mixture into the cooled nut crust. Chill overnight.



Run a knife around the cake before removing the springform rim. Remove rim.



Garnish cake with paper-thin slices of lime, and strips of lime zest.

Servings

12

Calories

9 net

Time to prepare

30 minutes

Difficulty

Easy
 

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