Description
This Margarita Cheesecake is a creamy, tangy dessert inspired by the classic cocktail. Featuring a buttery graham cracker crust and a luscious filling infused with fresh lime juice, tequila, and orange liqueur, it’s a perfect boozy treat for summer gatherings or special occasions. Smooth and rich with just the right hint of citrus and alcohol, it’s garnished with whipped cream and lime slices for a festive touch.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lime juice
- 2 tablespoons tequila
- 1 tablespoon triple sec or orange liqueur
- 1 tablespoon lime zest
- 1/4 teaspoon salt
Garnish (Optional)
- Whipped cream
- Lime slices
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 8 minutes, then remove it from the oven and let it cool while you prepare the filling.
- Mix cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. This step ensures the filling has a silky texture without lumps.
- Add sugar and eggs: Gradually add 3/4 cup of sugar to the cream cheese and beat until the mixture becomes light and fluffy. Then add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to incorporate all ingredients evenly.
- Incorporate flavorings: Mix in fresh lime juice, tequila, triple sec (or orange liqueur), lime zest, and salt. Beat until all ingredients are fully combined, creating a smooth, aromatic batter bursting with citrus and subtle boozy notes.
- Assemble and bake: Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top evenly. Bake for 50 to 60 minutes or until the center is just set but still slightly jiggly. This ensures a creamy texture after chilling.
- Cool gradually: Turn off the oven and open the door slightly, leaving the cheesecake inside to cool for 1 hour. This gentle cooling prevents cracks on the surface.
- Chill the cheesecake: After the initial cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to let it set completely and develop rich flavors.
- Add garnishes and serve: Just before serving, garnish the cheesecake with whipped cream and lime slices for an elegant presentation and an extra burst of lime flavor.
Notes
- For a non-alcoholic version, substitute the tequila and triple sec with extra lime juice and orange juice.
- Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing to achieve a smooth batter and reduce cracking.
