Margarita Tabasco Cheesecake

Recipe Ingredients

		Crust
1 3/4 cups	255g / 9oz	Graham cracker crumbs
1/2 cup	99g / 3.5oz	Butter - melted
		Filling
32 oz	909g	Cream cheese - softened
1 1/2 cups	297g / 10oz	Sugar
2 1/2 tablespoons	37ml	Flour
4		Eggs
1		Egg yolk
1/2 teaspoon	2.5ml	Vanilla extract
2 tablespoons	30ml	Tabasco brand Pepper Sauce
		Glaze
4 cups	948ml	Water
4 cups	792g / 27oz	Sugar
4 tablespoons	60ml	Tabasco brand Green Pepper Sauce
1 cup	237ml	Tequila
2 cups	474ml	Honey
		Juice of 4 limes
		Garnish
12		Fresh floue tortillas
1/2 cup	99g / 3.5oz	Powdered sugar

Recipe Instructions

To make crust, mix graham cracker crumbs and melted butter in a bowl until well blended. Press mixture into a spring form pan and set aside.

To make cheesecake filling, preheat oven to 450 degrees. Beat cream cheese, sugar and flour with an electric mixer until smooth. Add eggs and yolk, one at a time, then vanilla and Tabasco brand Pepper Sauce, beating on low speed until each ingredient is incorporated, and scraping bowl between additions.

Place spring form pan onto baking sheet to prevent drips in the oven. Pour filling into crust and bake in middle of oven 10 minutes. Reduce temperature to 200 degrees and bake for 50 minutes or until cake is firm. Run knife around top edge of cake. Let cool completely, about 6 hours.

To make glaze, dissolve sugar in water over medium heat. Whisk in remaining ingredients. Cook over low heat until reduced to a syrup.

To make garnish, cut fresh tortillas into strips. Fry until crispy and golden brown. Remove to paper towel to drain. Generously dust tortilla strips with powdered sugar.

Pour warm glaze (not hot) over cheesecake and let come to room temperature. Serve with dusted tortilla strips.

This recipe yields 12 servings.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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