Thursday, September 29, 2011

Daiquiri Chiffon Cheesecake with Pretzel Crust

Here is a cheesecake I made that truly surprised me. I normally do not make no-bake cheesecakes anymore but I found an exception to the rule and this is it!! This recipe is courtesy of

1 1/4 cups crushed pretzels
1/2 cup white sugar
3/8 cup butter, melted

1 8 oz package cream cheese
1 1/2 cups milk
1 package of vanilla instant pudding (4 serving size)
1/2 cup lime juice
1 tsp rum flavored extract
2 tsp grated lime zest
1 tsp grated lemon zest
1 (8 oz) container frozen whipped topping, thawed
lime zest and thinly slice lime for garnish

1. Preheat oven to 400.
2. To make crust: In a medium bowl, combine pretzel crumbs, sugar, and butter. Press mixture into bottom and 1 3/4 inches up the side of a 9" springform pan.
3. Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.
4. To make filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest.
5. Fold 1/2 of the whipped topping into the mixture, then pour ihnto the cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices if desired.