Margarita Lime Tequila (Printable Version)
# What You'll Need:
→ Graham Cracker Crust
01 -
3 tablespoons granulated sugar
02 -
10 tablespoons salted butter, melted
03 -
2 1/4 cups graham cracker crumbs
→ Margarita Cheesecake Filling
04 -
2 large egg yolks, at room temp
05 -
3 large eggs, at room temp
06 -
6 tablespoons tequila
07 -
2 tablespoons lime zest
08 -
6 tablespoons lime juice
09 -
1/2 cup sour cream
10 -
3 tablespoons all-purpose flour
11 -
1 cup granulated sugar
12 -
24 ounces cream cheese, softened
→ Tequila Whipped Cream
13 -
1/2 cup powdered sugar
14 -
1/2 tablespoon lime zest
15 -
2 tablespoons tequila
16 -
3/4 cup plus 2 tablespoons cold heavy whipping cream
# Steps to Follow:
01 -
Lay parchment paper at the bottom of your 9-inch springform pan, grease the sides a bit, then crank the oven up to 325°F (163°C).
02 -
Stir the graham crumbs, melted butter, and sugar together in a bowl. Press it down tightly into the pan, going up the sides, too.
03 -
Slide the crust in for 10 minutes. Let it cool off. Then wrap up the outside with foil so nothing leaks once it hits the water bath.
04 -
Bump the oven down to 300°F (148°C). With a big bowl and mixer on low, blend flour, sugar, and cream cheese until it’s totally smooth. Scrape the sides now and then.
05 -
Pour in lime juice, tequila, lime zest, and sour cream. Keep mixing low until it’s all nice and combined.
06 -
Crack in the eggs one at a time, mixing gently for each. Toss in the yolks last, just till everything’s even. Scrape sides so it all blends.
07 -
Pour the filling on your cooled crust, set the whole springform pan in a bigger pan, and carefully pour warm water so it comes halfway up the sides. Make sure the foil keeps water out.
08 -
Bake for an hour and fifteen minutes. You want the middle looking set, but with a soft wobble.
09 -
After baking, leave the oven door shut for 30 minutes with the heat off. Then prop the door open and let it sit for another 30 so you won’t get cracks.
10 -
Take the cheesecake out, ditch the water bath, and let it cool all the way. Pop it in the fridge to get seriously cold.
11 -
Beat cold whipping cream, tequila, lime zest, and powdered sugar on high till stiff peaks show up.
12 -
Unlatch the springform sides and move cheesecake onto your plate. Pipe swirls of whipped cream along the top. Throw in lime slices or a little salty sprinkle if you want. Keep cold till time to eat.
# Additional Tips:
01 -
Got a sharp knife? Dip it in hot water, wipe it dry, and you’ll get super clean cuts every time.
02 -
For freezing, skip the whipped cream and wrap up the cooled cake tight in plastic, then plop it in an airtight container.
03 -
Don’t want booze? Use lime juice or sour cream instead of tequila for the filling, and swap the tequila for extra heavy cream in the topping.