Description
This Margarita Cheesecake combines a buttery graham cracker crust with a rich tequila-lime cheesecake filling and a fluffy tequila whipped cream topping. Inspired by the classic cocktail, it’s a refreshing, creamy dessert that’s perfect for celebrations and summer gatherings.
Ingredients
- For the Graham Cracker Crust:
- 2¼ cups graham cracker crumbs
- 10 tbsp salted butter, melted
- 3 tbsp granulated sugar
- For the Margarita Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 1/2 cup sour cream
- 6 tbsp fresh lime juice
- 2 tbsp lime zest
- 6 tbsp tequila
- 3 large eggs
- 2 large egg yolks
- For the Tequila Whipped Cream:
- 3/4 cup + 2 tbsp heavy whipping cream
- 2 tbsp tequila
- 1/2 tbsp lime zest
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 325°F (163°C). Line and grease a 9-inch springform pan.
- Mix the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom and sides of the pan. Bake for 10 minutes, then cool completely.
- Wrap the outside of the pan tightly with aluminum foil to prepare for a water bath.
- Reduce the oven temperature to 300°F (148°C).
- Beat the cream cheese, sugar, and flour until smooth on low speed.
- Add the sour cream, lime juice, lime zest, and tequila. Mix until combined.
- Add the eggs one at a time, then the egg yolks, mixing gently after each addition.
- Pour the filling into the cooled crust.
- Place the springform pan inside a larger roasting pan and add warm water halfway up the sides.
- Bake for 1 hour 15 minutes until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes, then crack the oven door open for another 30 minutes.
- Remove the cheesecake, refrigerate until completely chilled.
- Whip together the heavy cream, tequila, lime zest, and powdered sugar until stiff peaks form.
- Pipe whipped cream around the edge of the cheesecake, garnish with lime slices and flaky sea salt if desired, then serve.
Notes
- Use room-temperature ingredients for the smoothest cheesecake filling.
- Baking in a water bath helps prevent cracks.
- For an alcohol-free version, replace the tequila with additional lime juice or sour cream in the filling and heavy cream in the whipped topping.
- Store covered in the refrigerator for up to 4 days.
- Freeze the cheesecake without the whipped cream topping for up to 1 month.
- Prep Time: 50 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American