3 whole eggs
1 C. sugar
2 ounces lime juice
1 1/2 t. rum extract
2 1/ 2 C. salted pretzels crushed (Process with food processor…very easy)
1/2 C. sugar
2 1/2 ounces butter, melted
This will hold itself and not be completely solid. It will not clump.
3 C. whipping Cream
2 teaspoons of lemon and lime zest not necessary but makes it so so pretty
make crust and take it up the sides of a spring form pan.
For the cheese cake…
Mix cream cheese on low speed until softened then add remaining ingredients except eggs. Mix slightly…. does not have to be creamy…just to mix. Then add eggs…one at a time blending until mixed. Be careful not to over mix…you want a light cheesecake. Can have lumps in it, as the lumps will melt down during baking.
Put a water bath with very hot water beneath the cheesecake and bake for one hour at 300 degrees. At the end of the hour.. turn off oven and leave in oven for 8 hours. Do not open oven door. It will set and finish baking on it’s own. The water bath will keep it from cracking and it will be moist and light.
When cool, loosen sides of cake from pan…remove sides of pan. Whip the cream topping…(I personally add a little sugar to sweeten the cream more…just a couple tablespoons will do as you don’t want it too sweet). Combine lemon and lime zest and fold into whipped cream. Place topping on top of cheesecake.
I also take a little extra zest and sprinkle on top of cream.