Secrets, Lies, Deception. And Margarita Cheesecake.

Okay, so I'm being a little over-dramatic here. I don't have any secrets, I haven't told any lies and I hardly think I've been deceptive. Oh, but Internet, I feel like I've been holding out on you.

I also feel like somewhat of an anomaly here because usually, when bloggers land a fabulous writing gig elsewhere, outside their own little corner of the web, they can't wait to shout it to the world from the rooftop. I on the other hand, have just not yet gotten around to mentioning that since mid-June, I've been writing yumGloss, the food channel for a fabulous website, myGloss.com.

I post numerous times every day, which, with a full-time job is sometimes quite taxing. I work on Saturday nights, I work late into the evenings and I work at 6:30a.m. before I leave for work-work. Sometimes I feel completely and utterly drained, as though I've poured all of the jumbled words from my head through my fingertips and onto the computer screen. I don't get enough sleep and sometimes, writing about food cuts into the time I used to spend actually cooking said food.

Instead of carrying on with the blah-blah-blah, I'm giving you what you really came for: cheesecake. Cheesecake with tequila in it, in fact, so tell me, how could it get any better? Light and refreshing enough for a summer dessert, but indulgent enough that you'll hate yourself when you have to put your swimsuit on.

Margarita Cheesecake
Serves 10

What You Need:

Crust
4 ounces salted pretzels
1/3 cup sugar
4 tablespoons butter, melted

Filling
3 packages (8 ounces each) cream cheese
1 cup sour cream
3/4 cup sugar
2 tablespoons Grand Marnier, or Triple Sec
1 tablespoon tequila
1 tablespoon grated lime zest
4 large eggs

How-To:

1. Make crust: Preheat oven to 375 degrees with rack in center. Make the crust: Butter a 9 1/2 inch springform pan; set aside. In a food processor, pulse pretzels to fine crumbs. Add sugar and butter; process until combined.

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

3: Reduce oven temperature to 325 degrees. 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, 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 springform 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.

Comments

[Daryl]

Congratulations on your new gig. I have been following you on yum gloss and your posts are exceptional (as is that cheesecake)
I raise my fork to your continued success!!!<3

[kat]

It sounds like a lot of work while doing your own blog as well

[Joanne]

Congrats on your new gig babe! I will definitely be checking you out. This cheesecake looks Mah-velous! I love a good margarita...especially in cheesecake form.

[M @ Betty Crapper]

congrats! It sounds like you need lots of caffeine to fit so much into your day.

[Sues]

Congrats!! That is awesome :) I know what you mean about feeling drained about so much writing; but we obviously love it so much that we keep going :)

Oh, and of course, that cheesecake looks absolutely out of this world!!

[Kelly]

Congrats. Clearly you like being busy all the time. I can completely relate.

[ErinsFoodFiles]

Congrats on the new gig! And this cheesecake sounds DIVINE!

[Natalie (The Sweets Life)]

yum. yum. YUM. i make an ice cream margarita pie (http://www.thesweetslife.com/2010/02/margarita-ice-cream-pie.html) but I absolutely MUST try this cheesecake version!!

[Christina @ Bon Appetit Beantown]

YUM! Seems like the perfect dessert for a 'girls night in' or my friend's upcoming housewarming :). Congrats on the blogging gig!

[Nichole]

SWEET gig! Kudos, that's hard work I'm sure but I know you can handle it. It's because you're such a fabulous cook.

That cheesecake is right in time for summer. Maybe I'll be bold and attempt a cheesecake again.

[Rachel]

I love your blog! The layout and design are great and I think you target a really important audience. Excellent concept and I look forward to reading more.

[Kate @ Savour Fare]

Congrats on your new gig! And cheesecake with tequila? Yes please. It's like everything you need for a girls weekend in one dish!

[Cate O'Malley]

Congrats on the new writing gig - cheesecake looks delish!

[Staci Perry]

Perfect! This marries nicely with my love of cheesecake and a visit to the liquor store before I can bake. Great recipe.