Margarita Cheesecake Lime Tequila (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
2 1/4 cups graham cracker crumbs
02 -
10 tablespoons salted butter, melted
03 -
3 tablespoons granulated sugar
→ Margarita Cheesecake Filling
04 -
24 ounces cream cheese, at room temperature
05 -
1 cup granulated sugar
06 -
3 tablespoons all-purpose flour
07 -
1/2 cup sour cream
08 -
6 tablespoons lime juice
09 -
2 tablespoons lime zest
10 -
6 tablespoons tequila
11 -
3 large eggs, at room temperature
12 -
2 large egg yolks, at room temperature
→ Tequila Whipped Cream
13 -
3/4 cup plus 2 tablespoons heavy whipping cream, cold
14 -
2 tablespoons tequila
15 -
1/2 tablespoon lime zest
16 -
1/2 cup powdered sugar
# Instructions:
01 -
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 -
Combine graham cracker crumbs, melted butter, and sugar in a bowl until evenly mixed. Firmly press the mixture into the bottom and up the sides of the springform pan.
03 -
Bake the crust for 10 minutes, then remove and allow to cool. Wrap the outside of the pan tightly with aluminum foil to prevent leaks during the water bath.
04 -
Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and homogeneous. Scrape down the bowl as needed.
05 -
Add sour cream, lime juice, lime zest, and tequila. Continue mixing on low speed until well blended.
06 -
Add eggs one at a time, mixing gently after each. Add egg yolks and blend just until incorporated. Scrape the bowl to ensure a uniform mixture.
07 -
Pour the cheesecake batter over the cooled crust. Place the springform pan inside a larger pan and add warm water to reach halfway up the sides of the springform pan, taking care not to let water breach the foil.
08 -
Bake for 1 hour 15 minutes. The center should appear set but still slightly jiggly.
09 -
Turn off the oven and keep the door closed for 30 minutes. Then, crack the oven door and let the cheesecake cool for another 30 minutes to prevent cracking.
10 -
Remove the cheesecake from the oven and water bath. Let cool completely, then refrigerate until thoroughly chilled.
11 -
In a mixer bowl, whip heavy cream, tequila, lime zest, and powdered sugar on high speed until stiff peaks form.
12 -
Release the sides of the springform pan and transfer cheesecake to a serving platter. Pipe whipped cream swirls around the top edge and garnish with lime slices and a sprinkle of flaky sea salt if desired. Keep refrigerated until serving.
# Notes:
01 -
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
02 -
If freezing, omit whipped cream and wrap the fully cooled cheesecake tightly in plastic before placing in an airtight container.
03 -
To make alcohol-free, replace tequila with equal parts of lime juice or sour cream for the filling, and with additional heavy cream for the whipped topping.