Description
This Margarita Cheesecake is a delightful twist on the classic dessert, infusing the rich cream cheese filling with the vibrant flavors of Grand Marnier, tequila, lime juice, and zest. Set on a buttery vanilla wafer crust and topped with a tangy sour cream glaze, this cheesecake offers a perfect balance of creamy texture and citrusy brightness, ideal for fans of margaritas and indulgent treats alike.
Ingredients
Scale
Crust
- 1 ¼ cups vanilla wafer cookie crumbs
- ¼ cup butter, melted
Filling
- 3 (8-ounce) packages cream cheese, at room temperature
- 2 cups sour cream (divided)
- 1 ¼ cups sugar (divided)
- 3 tablespoons Grand Marnier or another orange liqueur
- 3 tablespoons tequila
- 3 tablespoons freshly squeezed lime juice (divided)
- 2 teaspoons lime zest
- 4 eggs, at room temperature
Garnish (optional)
- Very thin orange slices
- Very thin lime slices
Instructions
- Prepare the crust: Preheat the oven to 350ºF (175ºC). In a bowl, mix the vanilla wafer cookie crumbs with the melted butter until well combined. Press this mixture firmly onto the bottom and about 1 inch up the sides of a 9-inch springform pan. Place the crust in the refrigerator while you prepare the filling.
- Make the filling base: Using a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy and smooth, ensuring there are no lumps. Gradually add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, 3 tablespoons lime juice, and lime zest, mixing until well blended and creamy.
- Add eggs: Crack the eggs in one at a time, beating just until each is incorporated. After adding all eggs, stop the mixer and use a spatula to scrape down the sides and bottom of the bowl to ensure even mixing.
- Assemble and bake: Pour the cheesecake filling evenly over the prepared crust. Bake in the preheated oven for about 50 minutes or until the center is just set but still slightly jiggly. While baking, prepare the sour cream topping by mixing the remaining 1 cup sour cream, ¼ cup sugar, and 1 tablespoon lime juice in a small bowl.
- Add sour cream topping and finish baking: Remove the cheesecake from the oven and gently spread the sour cream mixture over the top, smoothing it with a spatula. Return the cheesecake to the oven and bake for an additional 5 minutes to set the topping.
- Cool and chill: Place the cheesecake on a wire rack and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to fully set and develop the flavors.
- Serve: To serve, run a knife around the sides of the springform pan to loosen the cheesecake, then remove the pan sides carefully. Garnish with very thin slices of orange and lime if desired, and slice to serve.
Notes
- Use room temperature cream cheese and eggs for a smoother batter and even baking.
- Press the crust firmly to avoid it crumbling when slicing the cheesecake.
- Allow ample chilling time for the best texture and flavor development.
- If you prefer a non-alcoholic version, substitute Grand Marnier and tequila with orange juice and a splash of lime juice.
- For easier slicing, dip your knife in hot water and wipe it dry between cuts.
