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Ingredientes
- 1 3/4 c. graham cracker crumbs
- 1/2 c. butter melted
- 32 ounce cream cheese softened
- 1 1/2 c. sugar
- 2 1/2 Tbsp. flour
- 4 whl Large eggs
- 1 x egg yolk
- 1/2 tsp vanilla extract
- 2 Tbsp. Tabasco brand Pepper Sauce
- 4 c. water
- 4 c. sugar
- 4 Tbsp. Tabasco brand Green Pepper Sauce
- 1 c. tequila
- 2 c. honey Juice of 4 limes
- 12 x fresh floue tortillas
- 1/2 c. powdered sugar
Direcciones
- To make crust, mix graham cracker crumbs and melted butter in a bowl till well blended. Press mix 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 till smooth. Add in Large eggs and yolk, one at a time, then vanilla and Tabasco brand Pepper Sauce, beating on low speed till 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 min. Reduce temperature to 200 degrees and bake for 50 min or possibly till cake is hard. Run knife around top edge of cake. Let cold completely, about 6 hrs.
- To make glaze, dissolve sugar in water over medium heat. Whisk in remaining ingredients. Cook over low heat till reduced to a syrup.
- To make garnish, cut fresh tortillas into strips. Fry till crispy and golden. Remove to paper towel to drain. Generously dust tortilla strips with powdered sugar.
- Pour hot glaze (not warm) over cheesecake and let come to room temperature. Serve with dusted tortilla strips.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 12 servings | |
| Calories 920 | |
| Calories from Fat 341 | 37% |
| Total Fat 38.71g | 48% |
| Saturated Fat 20.5g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 596mg | 25% |
| Potassium 203mg | 6% |
| Total Carbs 127.45g | 34% |
| Dietary Fiber 1.3g | 4% |
| Sugars 107.01g | 71% |
| Protein 9.3g | 15% |
