Ingredients
- Crust:
- 3/4 C. flour
- 2 1/2 Tbs. sugar
- 1 egg, lightly beaten
- 1/4 C. softened butter
- 1/2 Tsp. vanilla extract
- Filling:
- 24 oz. cream cheese
- 3/4 C. sugar
- 5 Tsp. cornstarch
- 4 eggs
- 1 egg yolk
- 1/3 C. frozen limeade concentrate, thawed
- 1/4 C. orange-flavored liqueur
- 3 Tbs. tequila
- Glaze:
- 1/2 C. frozen limeade concentrate, thawed
- 1 Tbs. cornstarch
- 1 Tbs. orange-flavored liqueur
- 1 Tsp. tequila
- lime wedges
Preparation
Step 1
In a medium bowl stir together flour and sugar. Add egg, butter, and vanilla extract. Beat till well combined. With generously greased fingers, press the dough evenly onto the bottom of a greased 9-inch pan. Bake at 350* for 12 to 15 min. or till lightly browned. REFRIGERATED COOKIE DOUGH CRUST: in place of homemade cookie crust, use 8 oz. of refrigerated sugar cookie dough. Slice dough according to package directions. Arrange dough slices in pan, starting on the outside edge and working your way into the middle. Press dough evenly onto the bottom of the pan. Bake as directed above.
In a large bowl combine cream cheese, sugar, cornstarch. Beat till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in limeade concentrate, liqueur, and tequila. Pour the cream cheese mixture over the crust. Bake at 350* for 15 min. Lower the temperature to 200* for 1 hour and ten min. or till the center is no longer looks wet or shiny. Remove the cake from the oven and run a knife around the edge of the of the pan.
In a small saucepan stir together limeade concentrate and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 min. more. Stir in liqueur and tequila. Pour over the cheesecake. Garnish with lime.