Description

This Margarita Cheesecake is a delightful fusion dessert combining the creamy richness of classic cheesecake with the vibrant, tangy flavors of a margarita cocktail. Infused with lime juice, tequila, and triple sec, this dessert offers a refreshing twist perfect for summer gatherings or celebrations. The crust is buttery and slightly sweet with graham cracker crumbs, complementing the smooth and boozy lime-flavored filling. Served chilled and optionally garnished with whipped cream, lime slices, and a salty-sweet rim, this cheesecake promises a harmonious balance of flavors and textures that will impress your guests.

Ingredients

Scale

Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
⅓ cup sour cream
¼ cup freshly squeezed lime juice
2 tablespoons silver tequila
1 tablespoon triple sec or orange liqueur
1 tablespoon lime zest
½ teaspoon vanilla extract
Pinch of salt

Optional Garnish

Whipped cream
Lime slices
Coarse sugar or salt for the rim

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Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Stir until the mixture is evenly moistened. Firmly press the mixture into the bottom of a 9-inch springform pan forming an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
Mix the filling: In a large mixing bowl, beat the softened cream cheese using a mixer until smooth and fluffy, ensuring no lumps remain. Gradually add 1 cup of granulated sugar and continue beating until fully incorporated and creamy. Beat in the eggs one at a time to avoid curdling. Then, mix in sour cream, freshly squeezed lime juice, tequila, triple sec, lime zest, vanilla extract, and a pinch of salt, blending everything until the batter is smooth and well combined.
Bake the cheesecake: Pour the cream cheese mixture over the slightly cooled crust and spread evenly. Place the springform pan in the oven and bake for 55 to 65 minutes. You’re looking for the center to be just set but still slightly jiggly to ensure a creamy texture when chilled.
Cool and chill: Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking. Afterward, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set completely and develop flavors.
Garnish and serve: Before serving, optionally decorate the cheesecake with whipped cream, lime slices, and a rim of coarse sugar or salt to enhance the margarita-inspired presentation and flavor. Slice and enjoy chilled for the best taste and texture.

Notes

For a non-alcoholic version, substitute the tequila and triple sec with orange juice to retain the citrusy flavor without the alcohol.
This cheesecake pairs beautifully with a salty-sweet lime sugar rim, accentuating the margarita theme.
Best served chilled to enjoy the creamy, tangy, and refreshing flavors fully.