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margarita cheesecake

Margarita Cheesecake

Happy hour meets dessert in this showstopping Margarita Cheesecake! Featuring a crisp graham cracker crust, a velvety cream cheese filling infused with fresh lime juice and silver tequila, and decorated with a sweet sugared rim, fresh lime slices, and edible viola flowers. It’s light, creamy, boozy, and the ultimate summer crowd-pleaser!
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Prep Time: 25 minutes
Cook Time: 45 minutes
4 hours refrigerate: 4 hours
Total Time: 5 hours 10 minutes
Servings: 10 servings
Calories: 382kcal
Author: Anjali

INGREDIENTS

For the Graham Cracker Crust

  • 1½ cup Graham Cracker Crumbs
  • 3 tablespoon Granulated Sugar
  • 6 tablespoon Unsalted Butter melted

Cheesecake Filling

  • 24 oz Cream Cheese 3 pkts, at room temperature
  • ½ cup Sour Cream at room temp.
  • ¾ cup Granulated Sugar
  • ⅓ cup Fresh Lime Juice (from 2–3 fresh limes, for authentic margarita flavor)
  • 1 tablespoon Fresh Lime Zest for intense citrus oils and color
  • 2 large Whole Eggs room temperature
  • 2 Egg Yolks room temperature
  • 3 tablespoon Silver Tequila

Garnish & Decoration

  • 2 tablespoon Granulated White Sugar (dusted on outer top edge to mimic a margarita rim)
  • 1 fresh Fresh Lime sliced into wheels and thin wedges
  • 1 teaspoon Fresh Lime Zest
  • Edible Flowers optional (uch as Violas or Pansies, for a vibrant pop of color)
  • Fresh Mint Leaves (for aromatic freshness)

INSTRUCTIONS

  • Preheat the oven to 350°F (175°C).
  • In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until it resembles damp sand. Press the crumb mixture firmly into the bottom and all the way up the sides of an 9-inch springform pan.
  • Bake for 10 minutes until golden and fragrant. Remove and cool completely on a wire rack.
    Wrap the outer bottom and sides of the cooled springform pan tightly with 2 to 3 layers of heavy-duty aluminum foil to prevent water leaks during the water bath.
  • Lower oven temperature to 300°F (150°C).
  • In a large bowl, beat room-temperature cream cheese on medium speed for 2 minutes using a hand held mixer or stand mixer until smooth and lump-free. Add sour cream, sugar, fresh lime juice, and lime zest. Beat at medium speed until velvety.
  • Add whole eggs and egg yolks one at a time, mixing on low speed after each addition just until combined.
    Pour in silver tequila. Switch to a rubber spatula and gently fold the mixture by hand. Do not overmix.
  • Pour the batter into the prepared crust. Place the foil-wrapped springform pan inside a larger deep baking pan or roasting dish. Pour boiling hot water into the outer dish until it reaches halfway up the sides of the springform pan.
  • Bake at 300°F for 40 to 45 minutes until the edges are set and the center retains a soft, gentle wobble.
  • Turn off the oven, crack the door open slightly, and let the cheesecake rest in the water bath for 1 hour.
  • Remove from water bath, peel off foil, and transfer to the refrigerator to chill for at least 4 hours (preferably overnight).
  • Run a thin knife around the inside edge and release the springform ring.
  • Dust white granulated sugar around the top outer edge to look like a margarita glass rim.
  • Top with fresh lime slices, edible viola flowers, mint leaves, and freshly grated lime zest.
  • Slice with a warm, clean knife wiped between cuts. Serve chilled!

Notes

💡 Baker’s Tips for Success

  • Room Temperature Ingredients: Always ensure cream cheese, sour cream, and eggs are warm/room temp to ensure a smooth, lump-free batter.
  • Avoid Overmixing: Mixing too much after adding eggs traps air in the batter, which causes cracks when baking.
  • Water Bath is Key: The steam gently cooks the custard, keeping it crack-free and silky smooth.

📦 Storage & Prep Notes

  • Refrigerate: Store covered in the fridge for up to 5 days.
  • Freeze: Freeze un-garnished cheesecake slices wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight.
  • Alcohol-Free Option: Replace the 3 tablespoon tequila with 2 tablespoon extra lime juice + 1 tablespoon agave nectar or simple syrup.

Nutrition

Nutrition Facts
Margarita Cheesecake
Amount Per Serving
Calories 382 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Trans Fat 0.004g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 120mg40%
Sodium 399mg17%
Potassium 297mg8%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 29g32%
Protein 11g22%
Vitamin A 557IU11%
Vitamin C 3mg4%
Calcium 137mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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