Margarita Cheesecake 🍰🍸
This zesty Margarita Cheesecake combines the flavors of tequila, lime, and cream cheese in a velvety cheesecake with a buttery graham cracker crust. Finished with tequila-infused whipped cream and a sprinkle of sea salt, this dessert is refreshing and indulgent!
Ingredients
For the Graham Cracker Crust:
2 ¼ cups (302g) graham cracker crumbs
10 tbsp (140g) salted butter, melted
3 tbsp (39g) sugar
For the Margarita Cheesecake Filling:
24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
½ cup (115g) sour cream
6 tbsp (90ml) lime juice
2 tbsp lime zest (from 5-6 limes)
6 tbsp (90ml) tequila
3 large eggs, room temperature
2 large egg yolks, room temperature
For the Tequila Whipped Cream:
¾ cup plus 2 tbsp heavy whipping cream, cold
2 tbsp tequila
½ tbsp lime zest
½ cup (58g) powdered sugar
For Garnish:
Lime slices
Flaky sea salt (optional)
Instructions
Prepare the Crust:
Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
Combine the graham cracker crumbs, melted butter, and sugar in a small bowl. Press the mixture evenly into the bottom and up the sides of the springform pan.
Bake for 10 minutes, then set aside to cool.
Wrap the outside of the pan with aluminum foil to prevent water from the water bath from seeping into the cheesecake. Set the pan aside.
Make the Filling & Bake:
Reduce the oven temperature to 300°F (148°C).
In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and combined. Scrape down the sides of the bowl to ensure even mixing.
Add the sour cream, lime juice, lime zest, and tequila. Continue mixing on low speed until fully incorporated.
Add the eggs one at a time, mixing slowly after each addition. Then, mix in the egg yolks. Scrape the sides of the bowl as needed.
Pour the cheesecake batter into the prepared crust.
Place the springform pan inside a larger pan. Fill the larger pan with warm water, so it reaches halfway up the sides of the springform pan.
Bake for 1 hour 15 minutes. The center should be set but still slightly jiggly.
Turn off the oven and leave the door closed for 30 minutes. Then, crack the oven door and let the cheesecake cool for another 30 minutes.
Remove the cheesecake from the oven and the water bath. Place it in the fridge to cool completely.
Make the Whipped Cream & Serve:
Once the cheesecake is fully cooled, prepare the whipped cream. In a large mixing bowl, add the heavy cream, tequila, lime zest, and powdered sugar. Beat on high speed until stiff peaks form.
Remove the cheesecake from the fridge and the springform pan. Transfer to a serving plate.
Pipe swirls of whipped cream around the edges of the cheesecake and garnish with lime slices and a sprinkle of flaky sea salt if desired.
Refrigerate until ready to serve.
Enjoy your delicious Margarita Cheesecake—the perfect combination of creamy, tangy, and boozy! 😋