Description
A creamy cheesecake infused with the refreshing flavors of a margarita, featuring tangy lime and a hint of tequila.
Ingredients
Scale
- 2 1/4 cups graham cracker crumbs
- 10 tbsp salted butter, melted
- 3 tbsp sugar
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1/2 cup sour cream
- 6 tbsp lime juice
- 2 tbsp lime zest
- 6 tbsp tequila
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 3/4 cup plus 2 tbsp heavy whipping cream, cold
- 2 tbsp tequila
- 1/2 tbsp lime zest
- 1/2 cup powdered sugar
- Lime slices for garnish
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- In a small bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of the pan. Bake for 10 minutes and let it cool.
- Wrap the outside of the pan with aluminum foil to prevent water from entering.
- Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth.
- Add in the sour cream, lime juice, lime zest, and tequila. Mix on low speed until combined, then add the eggs one by one, mixing slowly after each addition.
- Add the egg yolks, scrape the bowl as needed, and pour the cheesecake batter into the prepared crust.
- Place the springform pan inside a larger pan and fill with warm water halfway up the sides. Bake for 1 hour and 15 minutes until the center is set but slightly jiggly.
- Turn off the oven, keep the door closed for 30 minutes, then open slightly and let cool for another 30 minutes.
- Remove from the oven and the water bath and refrigerate until fully cooled.
- For the whipped cream, combine heavy cream, tequila, lime zest, and powdered sugar in a bowl. Beat on high speed until stiff peaks form.
- Remove the cheesecake from the fridge, take it out of the springform pan, and place it on a serving plate. Pipe swirls of whipped cream around the edges, garnish with lime slices, and sprinkle flaky sea salt if desired.
- Refrigerate until ready to serve.
Notes
Letting the cheesecake cool slowly prevents cracks. Adjust tequila and lime to your preference.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, dessert, margarita, lime, tequila, creamy