Margarita Cheesecake Recipe

Introduction

This Margarita Cheesecake is a refreshing twist on a classic dessert, blending creamy cheesecake with the bright flavors of lime and tequila. Perfect for summer gatherings or any celebration, it offers a delightful balance of tangy and sweet with a rich, smooth texture.

Ingredients

• 2 1/4 cups (302g) graham cracker crumbs
• 10 tbsp (140g) salted butter, melted
• 3 tbsp (39g) sugar
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all purpose flour
• 1/2 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
• 3/4 cup plus 2 tbsp heavy whipping cream, cold
• 2 tbsp tequila (for whipped cream)
• 1/2 tbsp lime zest (for whipped cream)
• 1/2 cup (58g) powdered sugar

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
2. Step 2: In a small bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press this mixture firmly into the bottom and up the sides of the springform pan.
3. Step 3: Bake the crust for 10 minutes, then remove from oven and let cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath, and set aside.
4. Step 4: Reduce oven temperature to 300°F (148°C).
5. Step 5: In a large bowl, beat the cream cheese, 1 cup sugar, and flour on low speed until completely smooth and combined. Scrape down the sides of the bowl to ensure even mixing, avoiding adding air to the batter.
6. Step 6: Add sour cream, lime juice, lime zest, and 6 tablespoons tequila. Mix on low speed until well blended.
7. Step 7: Add eggs one at a time, mixing slowly after each addition. Then add the egg yolks and combine thoroughly. Scrape the bowl sides as needed.
8. Step 8: Pour the cheesecake batter evenly over the cooled crust.
9. Step 9: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, making sure water does not touch the aluminum foil.
10. Step 10: Bake for 1 hour 15 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
11. Step 11: Turn off the oven and keep the door closed for 30 minutes to allow gentle cooking and cooling.
12. Step 12: Crack the oven door open and leave the cheesecake inside for another 30 minutes to cool slowly, which helps prevent cracks.
13. Step 13: Remove the cheesecake from the oven and water bath. Refrigerate until completely chilled.
14. Step 14: For the whipped cream, whip cold heavy cream, 2 tablespoons tequila, 1/2 tablespoon lime zest, and powdered sugar on high speed until stiff peaks form.
15. Step 15: Remove the chilled cheesecake from the fridge and release the springform pan sides. Transfer to a serving plate.
16. Step 16: Pipe swirls of whipped cream around the edge of the cheesecake. Garnish with lime slices and sprinkle flaky sea salt over the top.
17. Step 17: Refrigerate the finished cheesecake until ready to serve.

Tips & Variations

• Use well room-temperature cream cheese and eggs to create a smooth, lump-free batter.
• To enhance flavor, zest the limes before juicing and measure zest carefully to avoid bitterness from pith.
• If you prefer a non-alcoholic version, substitute tequila with fresh lime juice or a mild citrus syrup.
• For extra texture, sprinkle chopped pistachios or finely chopped candied ginger on top before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep whipped cream toppings chilled and add fresh lime garnishes just before serving. To reheat slightly, let the cheesecake sit at room temperature for 15 minutes; avoid microwaving as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes great when made a day in advance. Just cover it well and refrigerate. Add whipped cream and garnishes right before serving for the best presentation.

Why is the cheesecake baked in a water bath?

The water bath provides gentle, even heat during baking, which helps prevent cracks and ensures a smooth, creamy texture throughout the cheesecake.

Margarita Cheesecake Recipe

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4.6 from 63 reviews

This Margarita Cheesecake is a delightful fusion of creamy cheesecake with the zesty flavors of lime and tequila, reminiscent of the classic margarita cocktail. Featuring a buttery graham cracker crust and a smooth, tangy filling enhanced with lime zest and juice, tequila, and sour cream, this dessert bakes in a water bath to ensure a perfectly silky texture without cracks. Topped with a tequila-infused whipped cream and garnished with lime slices and sea salt, it’s an elegant and refreshing treat ideal for any special occasion.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 3 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 1/4 cups (302g) graham cracker crumbs
• 10 tbsp (140g) salted butter, melted
• 3 tbsp (39g) sugar

Filling

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all purpose flour
• 1/2 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

Whipped Cream Topping

• 3/4 cup plus 2 tbsp heavy whipping cream, cold
• 2 tbsp tequila
• 1/2 tbsp lime zest
• 1/2 cup (58g) powdered sugar

Garnish

• Lime slices
• Flaky sea salt

Instructions

1. Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom and slightly up the sides of the springform pan to form an even crust.
2. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove and set aside to cool. Meanwhile, wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath later.
3. Make the Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined, making sure to scrape down the bowl sides to avoid air incorporation that could cause cracks. Mix in sour cream, lime juice, lime zest, and tequila on low speed until well blended.
4. Add Eggs: Add the eggs one at a time, mixing slowly to combine after each addition. Then add the egg yolks and mix until incorporated. Scrape the sides as needed to ensure a uniform batter.
5. Assemble and Bake: Pour the filling evenly over the cooled crust. Place the springform pan in a larger pan and pour warm water into the outer pan to come halfway up the sides of the springform pan, ensuring the water does not reach above the foil. Bake the cheesecake for 1 hour and 15 minutes; the center should be set but slightly jiggly.
6. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to slowly continue cooking and cooling.
7. Further Cooling: Open the oven door slightly and let the cheesecake cool for an additional 30 minutes to prevent cracking.
8. Chill the Cheesecake: Remove the cheesecake from the oven and water bath and place it in the refrigerator to cool completely, several hours or overnight is best.
9. Prepare Whipped Cream: Once cooled, whip the cold heavy cream, tequila, lime zest, and powdered sugar in a large mixing bowl on high speed until stiff peaks form. Optionally, add gel food colors for decorative effect.
10. Decorate and Serve: Remove the cheesecake from the springform pan and place it on a serving plate. Pipe swirls of the tequila-lime whipped cream around the edges. Garnish by placing lime slices between the whipped cream swirls and sprinkle flaky sea salt on top. Refrigerate until ready to serve.

Notes

• Room temperature eggs and cream cheese help create a smooth batter and reduce the risk of lumps.
• Using a water bath during baking keeps the cheesecake moist and prevents cracking.
• Aluminum foil wrapping prevents water from the bath from seeping into the pan.
• Slow cooling in the oven after baking helps avoid cracks on the cheesecake surface.
• Refrigerate cheesecake overnight for best flavor and texture.
• Adjust tequila and lime zest quantities to match your preferred intensity of flavor.

Keywords: Margarita Cheesecake, Lime Cheesecake, Tequila Dessert, Cream Cheese Dessert, Summer Dessert, Cocktail Inspired Dessert, Graham Cracker Crust