Description
This Margarita Cheesecake combines the tangy zest of lime with the boozy flavors of tequila and orange liqueur in a creamy, smooth cheesecake. Nestled on a crunchy graham cracker crust infused with lime zest, this dessert is perfect for summer gatherings or any time you want a refreshing, citrusy twist on classic cheesecake. Topped with whipped cream and lime slices, it delivers a festive margarita-inspired treat that’s both elegant and indulgent.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon lime zest
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup fresh lime juice
- 2 tablespoons orange liqueur (such as Cointreau or Triple Sec)
- 1 tablespoon tequila
- 1 tablespoon lime zest
- 3 large eggs
For the Topping (Optional):
- Whipped cream
- Lime slices
- Coarse sugar or sea salt for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, melted butter, and lime zest thoroughly. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 8 minutes, then allow it to cool slightly while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and fluffy. Add sour cream, fresh lime juice, orange liqueur, tequila, and lime zest, then continue to beat until all ingredients are fully combined. Add the eggs one at a time, mixing just until each egg is incorporated; avoid overmixing to prevent cracks.
- Assemble and bake: Pour the cream cheese filling over the pre-baked crust in the springform pan and smooth out the top with a spatula. Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and chill: Once baking is complete, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Afterward, refrigerate it for at least 4 hours or preferably overnight to fully set and develop the flavors.
- Serve: Before serving, optionally top the cheesecake with whipped cream, lime slices, and a sprinkling of coarse sugar or sea salt to emphasize the margarita-inspired flavors.
Notes
- To help prevent cracks, bake the cheesecake in a water bath or place a pan of hot water on the lower rack of your oven while baking.
- For a non-alcoholic version, simply omit the tequila and orange liqueur, increasing the fresh lime juice slightly to maintain the citrus flavor.
- Ensure eggs are added one at a time and mixed gently to avoid incorporating too much air, which can cause cracking.
- Use softened cream cheese to achieve a smooth, lump-free filling texture.
