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Margarita Cheesecake

Fused Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

30 minutes

Cook Time

70 minutes


8 people


  • 1/3 cup sugar
  • 3-1/2 Tablespoons Persian Lime Infused Olive Oil
  • 4 oz. salted pretzels
  • 4 large eggs
  • Pretzel Crust:
  • 1 Tablespoon tequila
  • 1 Tablespoon grated lime zest
  • 1 teaspoon Lemon White Balsamic Condimento
  • Three 8-oz cream cheese packages
  • 1 cup sour cream
  • 3/4 cup sugar
  • 2 Tablespoons Grand Marnier
  • Cheesecake Filling:


  • Wrap bottom and side of springform pan up to the top edge with aluminum foil (to prevent water from seeping in); make sure the foil stays on outside of pan. Pour cream-cheese mixture into cooled crust (filling will come up higher than crust).
  • Mix in sour cream, Lemon White Balsamic Condimento, sugar, Grand Marnier, tequila and lime zest. Beat until all ingredients are well mixed. Add eggs one at a time and mix those into the cream cheese mixture until a uniform color is reached.
  • Preheat oven to 375 degrees and butter a 9-inch springform pan.
  • In a food processor, pulse pretzels until they are fine crumbs (about 1 cup). Add sugar and Persian Lime Infused Olive Oil and process until well combined.
  • Beat cream cheese until light and fluffy and there are no more lumps.
  • Reduce oven temperature to 325 degrees.
  • Press evenly on bottom of springform pan and up about 1 inch on the sides. Place on a baking sheet and bake until golden brown, 5-7 minutes. Cool completely.
  • Place in a roasting pan; carefully fill the roasting pan with hot water to about half way up the springform pan.
  • Bake about 1 hour or until cake is set and slightly firm. Transfer cake pan to a wire rack to completely cool.
  • When cheesecake is at room temperature, chill in refrigerator at least four hours or overnight.
  • Before releasing sides of pan run a knife around the inside edge to free up the edges of the cheesecake.
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