Margarita Cheesecake
Indulge in the tangy, boozy delight of Margarita Cheesecake, a creamy and decadent dessert inspired by the classic cocktail. With a buttery graham cracker crust and a luscious filling infused with fresh lime juice, zesty lime zest, tequila, and a hint of orange liqueur, this cheesecake offers a perfectly balanced combination of sweet and citrusy flavors. The smooth, velvety texture is achieved with rich cream cheese and sour cream, while a gradual cooling process ensures a crack-free presentation. Topped with optional whipped cream and lime slices for a festive flair, this show-stopping dessert is perfect for entertaining or celebrating special occasions. Whether you're a cheesecake lover or a margarita enthusiast, this no-fail recipe will transport your taste buds straight to paradise.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 0.5 cup sour cream
- 0.25 cup lime juice, freshly squeezed
- 1 tablespoon lime zest
- 2 tablespoons tequila
- 1 tablespoon orange liqueur (such as Triple Sec or Cointreau)
- 1 teaspoon vanilla extract
- 3 units large eggs
- 1 cup whipped cream (optional, for garnish)
- 5 units lime slices (optional, for garnish)
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy, using an electric mixer on medium speed.
Add the sour cream, lime juice, lime zest, tequila, orange liqueur, and vanilla extract to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix to avoid incorporating too much air.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet, and bake in the preheated oven for 50–60 minutes, or until the center of the cheesecake is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps to prevent cracks.
Transfer the cheesecake to a wire rack and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, optionally garnish with whipped cream and lime slices. Serve chilled and enjoy your Margarita Cheesecake!
Nutrition Facts
Calories |
502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 29.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
