Margarita Cheesecake has all the splendid flavors of a classic Margarita cocktail! A refreshing homemade cheesecake for any occasion.
This Easy Cheesecake Recipe has a burst of citrus in every bite and is dense, creamy, and delicious.
Why You Must Make
Just the thought of Key lime pie, slushy margaritas, and Margarita cheesecake make my mouth water.
- Tart citrus is perfectly balanced with sugar to take away the pucker.
- Besides the usual cream cheese, eggs, and sugar, this cheesecake is flavored with lime juice, lime zest plus Grand Marnier, and tequila!
- Alcohol, like salt, is a flavor enhancer. So the bit of booze added makes this cheesecake even more delicious!
So all the additions play a role in making one sweet, tangy, and limey dessert. Perfect for our Tex-Mex party today.
For the creamiest cheesecake, there are a few golden rules.
- You must use a springform pan. It’s impossible to cut and remove slices using a regular cake pan.
- Have your cream cheese, eggs, and sour cream at room temperature. Bring them out of the refrigerator an hour (2 max) before making the filling.
- Use the paddle attachment when mixing. This keeps the batter dense. The whip attachment would incorporate too much air.
- Add your eggs one at a time. When the first is blended into the batter, add the second. Then repeat.
- Zest your own limes making a fine zest. The zest and its oil give a more intense citrus flavor than lime juice alone.
- PRO-Tip: With your fingers, rub the zest into the sugar before adding it to the mixer. Doing this helps release the lime oils, giving an extra boost of lime. This is optional, but a trick I learned from Dorie Greenspan.
- If you don’t want your cheesecake to crack, bake in a bain-marie or water bath. I use a roaster and fill it with a couple of inches of water. To prevent any water from leaking into the pan, wrap the outside of the pan with a couple of layers of heavy-duty foil.
- PRO-Tip: When your cheesecake has a topping, this step isn’t necessary as the topping will cover any cracks.
- Plan to make your cheesecake the day before you eat it. Letting it chill overnight in the refrigerator makes it even tastier!
- Plus, check out all my Tips for How to Cut Perfect Cookie Bars.
Frequently Asked Questions
A water bath, or bain-marie, is a pan of water in which you place a cheesecake before putting it in the oven. The water surrounding the cheesecake and the steam it produces, help keep the cheesecake at a stable temperature and minimizes the chance of the cheesecake cracking. When you top your cheesecake with sour cream or another topping, any cracks will be hidden so a water bath is not a crucial step.
As long as it hasn’t been sitting out at room temperature longer than 2 hours, it’s safe to keep a cheesecake in the refrigerator for 3-4 days.
Yes, cheesecakes freeze wonderfully. But if the topping is something that won’t freeze well, the defrosted cheesecake will not be as good as when fresh. Wrapped well in plastic, then foil, a cheesecake can be frozen for 3 months. Defrost overnight in the refrigerator.
A cheesecake will continue cooking after it comes out of the oven due to residual heat. So it’s OK to pull it out when the middle (a quarter or 50c sized round) still jiggles. If you want to check with a thermometer, the internal temperature should be 150 degrees.
Tex-Mex Dinner Menu:
- Cheddar, Olive, Tomato Savory Madeleines – Life’s a Feast
- Mexican Chopped Salad with Creamy Cilantro Lime Dressing – Jeanette’s Healthy Living
- Creamy Hatch Green Chile and Cheese Soup – Creative Culinary
- White Chicken Chili – Healthy Delicious
- Epic Creamy Chicken Enchiladas – Miss in the Kitchen
- Grilled Margarita Shrimp – That Skinny Chick Can Bake
- Homemade tortillas – Stetted
- Tex Mex Rice with Bacon – The Heritage Cook
- Vegetable Fajitas – SpiceRoots
- Pinto Beans with Fresh Tomato Relish – Never Enough Thyme
- Frozen Virgin Strawberry Margarita – Barbara Bakes
- Beergaritas – That Skinny Chick Can Bake
- Mexican Spiced Chocolate Flan – Pastry Chef Online
- Margarita Cheesecake
- Mini Margarita Cheesecakes
Margarita Cheesecake Recipe
A dreamy cheesecake with all the flavors of a classic Margarita cocktail
- 1 1/4 cups vanilla wafer cookie crumbs
- 1/4 cup butter, melted
- 3 8-ounce packages cream cheese, at room temperature
- 2 cups sour cream
- 1 1/4 cups sugar
- 3 tablespoons Grand Marnier
- 3 tablespoons tequila
- 3 tablespoons freshly squeezed lime juice
- 2 teaspoons lime zest
- 4 eggs, at room temperature
- Very thin orange and lime slices, to garnish, optional
- Preheat oven to 350º. Mix cookie crumbs and butter till blended. Press crumbs onto bottom and 1-inch up sides of 9 inch springform pan. Refrigerate while preparing filling.
- Using a stand mixer with the paddle attachment, beat cream cheese until fluffy. Add 1 cup sour cream, 1 cup sugar, Grand Marnier, tequila, lime juice and lime zest and beat until well blended.
- Add eggs 1 at a time, beating just until blended.Remove bowl from mixer and use spatula scrape bowl to make sure batter is well mixed.
- Pour filling into crust. Bake until center is just set, about 50 minutes. Mix remaining 1 cup sour cream, ¼ cup sugar and 1 tablespoon lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top.
- Bake cheesecake for 5 more minutes. Place pan on rack and cool to room temperature. Refrigerate until well chilled, at least 4 hours or overnight.
- Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with orange and lime slices.
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Serving Size:1 slice
Amount Per Serving: Calories: 466Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 152mgSodium: 278mgCarbohydrates: 34gFiber: 1gSugar: 28gProtein: 7g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
57 Comments on “Margarita Cheesecake”
This took over an hour and I am still not sure it is baked all the way through. I used lactose free sour cream. Could that be the problem?
Hi, Maureen, Yes, since I’ve tested this twice, I would guess your substitution is the most likely reason. Hoping you will still be able to enjoy some of the cheesecake.
Oh wow! I never thought about such flavouring for a cheesecake but it’s a great idea! It looks so smooth and aery 🙂
Confession: I am a huge enthusiast of boozy desserts! 🙂 But in fact I’ve only made a cheesecake with irish cream. Grand Marnier and tequila? I’m sold! This looks and sounds fabulous!
It looks gorgeous !! Such a zesty and boozy treat to make for the holidays. Thanks for sharing Liz
This summer flavor would be perfect right now (with snow on the ground). Thanks, Liz!
This has all the right flavors, and it looks absolutely perfect! You’re amazing.
One of our absolute favorite desserts! Always a big hit at home.
This creamy cheesecake hits all the right flavors for me! I thought it was fabulous!
Parabéns por essas delicias!!!!
Amei de paixão H7M DELICIA EU QUERO NOSSA!!!
Wow, I’m on a roll. I just visited a blog where she’d made a pina colada cheesecake. I want both!
Oh the sensation of the creaminess of this cheesecake with the flavor of a margarita…I’m in heaven!
I vote for this recipe as “Most Perfect Cheesecake Ever.” The only problem – I’d never be able to stop having just one more sliver until the whole thing was gone 🙂
This was so awesome I made it twice in 3 days. My Venezuelan friend said she ‘loved my lemon pie’! I used some sour orange with limes from my garden, and added some passionfruit reduction to the topping….yummmm
Oh, my gosh, Alison! You were one busy baker! So, so glad you enjoyed this cheesecake…and I love your tweaks.
Great idea for a cheesecake. I love cheesecake. I looks so creamy and decadent.