Why You’ll Love This Recipe
- Combines the tangy, citrusy notes of a margarita with creamy cheesecake.
- Features a buttery lime-zest graham cracker crust that perfectly complements the filling.
- Includes an Indulge in the decadent flavors of a Margarita Cheesecake—rich, creamy, and bursting with zesty lime, and a buttery graham cracker crust. This elegant dessert is the perfect fusion of a classic margarita and cheesecake, making it an irresistible crowd-pleaser for any occasion.orange liqueur for a fun twist on a classic dessert.
- Beautifully topped with whipped cream and lime zest for an elegant presentation.
- Perfect for parties, celebrations, or any time you want a crowd-pleasing dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- Zest of lime
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Sour cream
- Large eggs
- Freshly squeezed lime juice
- Zest of limes
- Triple sec (orange liqueur)
- lime
- Vanilla extract
For the Topping:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Lime slices or zest (for garnish)
- Coarse sea salt (optional)
Directions
Prepare the Crust:
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, melted butter, and lime zest until evenly moistened.
- Press the mixture firmly into the bottom of the pan to form an even crust.
- Bake for 8-10 minutes, until lightly golden. Cool completely.
Prepare the Cheesecake Filling:
- Beat cream cheese and sugar together until smooth, about 2-3 minutes.
- Add sour cream and mix until incorporated.
- Beat in eggs one at a time, mixing well after each addition.
- Mix in lime juice, lime zest, triple sec, and vanilla extract until smooth.
- Pour the filling over the cooled crust, spreading evenly.
Bake the Cheesecake:
- Place the springform pan in a larger baking dish and add hot water to the dish, filling halfway up the sides of the springform pan.
- Bake for 55-65 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from the oven and water bath. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Topping:
- Whip heavy cream, powdered sugar, and vanilla extract together in a bowl until stiff peaks form.
- Spread or pipe the whipped cream over the chilled cheesecake.
Garnish and Serve:
- Garnish with lime slices or zest, and sprinkle sea salt around the edges if desired.
- Slice and serve.
Servings and Timing
- Servings: 12-14 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Cooling and Chilling Time: 5+ hours (including refrigeration)
Variations
- Non-Alcoholic Option: Skip the tequila and triple sec, and replace them with extra lime juice or orange juice for a similar citrus flavor.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Mini Cheesecakes: Use a muffin tin with liners to make individual portions. Adjust baking time to 20-25 minutes.
- Coconut Twist: Add shredded coconut to the crust or topping for a tropical vibe.
Storage/Reheating
- Refrigeration: Store the cheesecake in an airtight container or covered with plastic wrap in the fridge for up to 5 days.
- Freezing: Freeze slices in a single layer, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Cheesecake is best served chilled, so no reheating is needed!
FAQs
What is a water bath, and why is it important?
A water bath prevents cracks by creating a moist baking environment, helping the cheesecake cook evenly.
Why did my cheesecake crack?
Overbaking, skipping the water bath, or cooling it too quickly can cause cracks. Follow the directions carefully to avoid this.
Can I make this ahead of time?
Absolutely! Margarita Cheesecake can be made a day or two ahead and stored in the fridge until ready to serve.
What kind of lime is best for this recipe?
Freshly squeezed lime juice is ideal. Key limes also work for a slightly different flavor.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should still jiggle slightly when gently shaken.
Can I use bottled lime juice?
While fresh lime juice is preferred, bottled lime juice can be used in a pinch.
Can I use a regular cake pan instead of a springform pan?
A springform pan is best for easy removal, but you can use a cake pan lined with parchment paper if necessary.
How do I prevent the crust from getting soggy in the water bath?
Wrap the bottom and sides of the springform pan tightly with aluminum foil to keep water out.
How long does it take to whip the cream topping?
It usually takes 2-3 minutes with an electric mixer to achieve stiff peaks.
Conclusion
Margarita Cheesecake is a vibrant and creamy dessert that perfectly balances tangy lime and smooth creaminess, with a hint of tequila for a fun twist. Whether for a summer gathering or a special occasion, this cheesecake is sure to delight and impress. Give it a try and savor a slice of tropical indulgence!
Margarita Cheesecake
- Total Time: 6+ hours (including chilling)
- Yield: 12-14 slices
- Diet: Vegetarian
Description
Indulge in the decadent flavors of a Margarita Cheesecake—rich, creamy, and bursting with zesty lime,and a buttery graham cracker crust. This elegant dessert is the perfect fusion of a classic margarita and cheesecake, making it an irresistible crowd-pleaser for any occasion.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
- Zest of 1 lime
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- ¼ cup freshly squeezed lime juice
- Zest of 2 limes
- 2 tbsp triple sec (orange liqueur)
- 1 tsp vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Lime slices or zest (for garnish)
- Coarse sea salt (optional)
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, melted butter, and lime zest.
- Press the mixture evenly into the bottom of the pan. Bake for 8-10 minutes until golden. Let cool.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth (2-3 minutes).
- Add sour cream and mix until combined.
- Beat in eggs one at a time.
- Mix in lime juice, lime zest, triple sec, tequila, and vanilla until smooth.
- Pour the filling over the cooled crust and spread evenly.
- Bake the Cheesecake:
- Place the springform pan into a larger baking dish. Add hot water to the dish until it reaches halfway up the sides of the springform pan.
- Bake for 55-65 minutes or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from the water bath and cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the Topping:
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread or pipe the whipped cream over the chilled cheesecake.
- Garnish and Serve:
- Garnish with lime slices, zest, and optional coarse sea salt. Slice and serve chilled.
Notes
- Ensure all ingredients are at room temperature for a smoother filling.
- Wrapping the springform pan with foil will prevent water from seeping into the crust during the water bath.
- Let the cheesecake chill completely to achieve the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American