Strawberry Daiquiri Cheesecake

17 Oct


• 2 1/2 cups graham crackers, (crushed) 
• 4 ounces butter, (melted)
• 1 tablespoon granulated sugar
• 2 (8 ounce) packages Philadelphia Cream cheese
• 4 large eggs
• 1 cup granulated sugar
• 2 teaspoons vanilla
• 1 1/2 cups pureed strawberries
• 1/2 cup bacardi golden rum
• 3 tablespoons triple sec


  1. Crush the graham crackers into a fine crumb mixture. Melt the 4 oz of butter then, put in the sugar and butter to the cracker crumbs and blend until well combined.
  2. Lay the crumb mixture into the bottom of a 9" spring form pan. Bake for 8-10 minutes at 325 degrees. After it's done pull out of the oven and leave it to cool.
  3. Mix the filling making sure to have your cream cheese at room temperature.
  4. Add in eggs one at a time until mixed well, but don't to beat the filling too much for this can cause the cheesecake to crack while baking.
  5. Blend the rum and the triple sec at the very last and blend it until well mix.
  6. Pour in the filling into the pan. Bake into the oven at 325F for approximately 1 hr and 10 minutes to 1 1/2 hours (check it at 1 hr 10 minute).
  7. Use a water bath by putting an oven safe bowl under the spring form pan on the rack below. Cover the bottom of your spring form pan with aluminum foil just in case to avoid having a soggy crust.
  8. When the cheesecake has baked for the expected time, take it out of the oven and place on a cooling rack. Run a knife around the inside on the pan to reduce the surface cracking.
  9. Leave it to cool for a couple of hours. Put it in the refrigerator for another 3-4 hours before covering; leave in the refrigerator overnight.
  10. The next day, take it out from the refrigerator and run your knife around the inside of the pan once again. Open the spring and remove the bottom from the pan.

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