Description
Creamy, tangy Margarita Cheesecake with a graham cracker crust, lime and tequila flavors, topped with a refreshing margarita sour cream.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 24 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 2 large eggs
- ¼ cup lime juice, freshly squeezed
- 2 tablespoons tequila (silver or blanco)
- 1 tablespoon lime zest
- ½ teaspoon orange extract (optional, but adds depth)
- Pinch of salt
- 1 cup sour cream
- ¼ cup powdered sugar
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon tequila (silver or blanco)
- Lime wedges, for garnish
- Coarse salt, for rimming (optional)
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
- Make the Margarita Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar, beating until well combined. Add sour cream and mix until just combined. Add eggs one at a time, beating well after each addition. Stir in lime juice, tequila, lime zest, orange extract (if using), and salt. Mix until evenly distributed.
- Bake the Margarita Cheesecake: Wrap the bottom of the springform pan tightly with aluminum foil. Place the wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Margarita Topping: In a medium bowl, combine sour cream, powdered sugar, lime juice, and tequila. Whisk until smooth and creamy.
- Once the cheesecake has chilled completely, spread the margarita topping evenly over the top.
- Garnish and Serve: If desired, rim the edge of the cheesecake with coarse salt. Garnish with lime wedges. Carefully remove the sides of the springform pan. Slice and serve.
Notes
- Use Room Temperature Ingredients: This is especially important for the cream cheese.
- Don’t Overmix: Overmixing can incorporate too much air into the batter.
- Water Bath is Key: The water bath is essential for baking a creamy, crack-free cheesecake.
- Cooling is Crucial: Allowing the cheesecake to cool gradually is important for preventing cracks.
- Adjust Sweetness to Taste: If you prefer a less sweet cheesecake, you can reduce the amount of sugar in the filling.
- Get Creative with Garnishes: Feel free to get creative with your garnishes.
- Strawberry Margarita Cheesecake: Add pureed strawberries to the cheesecake filling and garnish with fresh strawberries.
- Mango Margarita Cheesecake: Add pureed mango to the cheesecake filling and garnish with fresh mango slices.
- Spicy Margarita Cheesecake: Add a pinch of cayenne pepper to the cheesecake filling for a little kick.
- Mini Margarita Cheesecakes: Make individual cheesecakes in muffin tins lined with cupcake liners. Reduce the baking time accordingly.
- Store leftover cheesecake in the refrigerator, covered tightly, for up to 5 days.
- You can also freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 55 minutes