Thursday, June 7, 2012

Top-Shelf Margarita Cheesecake

       Well, I've done it again. Two things, actually. First, I haven't posted in 2 weeks! Oops. But that's okay because I've made up for it by making this Margarita Cheesecake. (This being the second thing--another boozy recipe!) My birthday present from my brother is sure getting its money's worth, huh? Anyway, this is a really tasty recipe and I think you'll like it. The cheesecake itself is super creamy and has just enough of a margarita flavor to make it unique, it's not overpowering at all. The whipped cream on the other hand packs quite the punch. If you're looking for a strong margarita hit, this is where you'll get it. Furthermore, because the liquor strength is ultimately in the whipped cream, your guests (or yourself) can add or reduce the amount of "kick" per piece, depending on tastes or moods. So, whether you're planning a fiesta or simply want a refreshing summer treat, I'd recommend giving this guy a go.
Top-Shelf Margarita Cheesecake
recipe barely adapted from Booze Cakes


For the crust:
  • 1/2 cup butter
  • 1/4 cup sugar
  • 1 cup graham cracker crumbs
  • 1/4 teaspoon salt

For the cheesecake:
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1/4 freshly squeezed lime juice
  • 2 tablespoons tequila
  • 2 tablespoons triple sec
  • Zest of a lime (half of a lime if it's a really big lime)

For the whipped cream:
  • 1 cup heavy cream (cold)
  • 1/2 cup powdered sugar
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons tequila
  • 2 tablespoons triple sec

*If you don't want a very strong whipped cream, half the tequila and triple sec.

--Preheat the oven to 350 degrees Fahrenheit.

--Grease the inside of a 9-inch spring form pan.

For the crust:
--Cream together the butter and sugar in a mixing bowl until light and fluffy. Then add the salt, mix thoroughly, and then add the graham cracker crumbs and mix until completely combined. Press the crust into the bottom of the prepared spring form pan.  

*Important* Set the pan on top of a cookie sheet that has edges or cover the bottom of the pan with tin foil. Some spring form pans will potentially leak butter from the bottom, causing a gigantic mess in the bottom of your oven.

--Bake for 15 to 20 minutes, or until the crust is golden brown and bubbling.

--Let cool completely.

--Once cooled, wrap tin foil (or fresh tin foil if used previously) around the outide of the spring form pan. It should come up at least half way. Set the foil covered pan on a cookie sheet with sides/jelly roll pan (if covered in butter from crust-baking be sure to clean it). Don't add water to the jelly roll pan yet. Set pans aside for later.

For the cheesecake:
--In the bowl of your stand mixer, beat the blocks of cream cheese until they're broken up a bit. Then add the sugar. Beat for 5-10 minutes. (The longer you beat it, the smoother it will become as the sugar crystals break down the cream cheese chunks. This helps to reduce the chance of the final product cracking.) Scrape the sides down occasionally.

--Beat in the eggs. Be sure to scrape the sides of the bowl again.

--Add the lime juice, lime zest, tequila, and the triple sec.

--Pour the mixture onto the cooled crust and place the spring form pan (which is sitting on a jelly roll pan) in the oven. Now add water to the jelly roll pan, creating a water bath for the cheesecake. Fill the pan about 2/3 full. Don't get any water in the cheesecake itself! 

--Reset your oven temperature to make sure it's at 350 degrees or is on its way back to it.  Bake for 45-50 minutes. The cheesecake will be firm but slightly jiggly in the middle.

--Remove the cheesecake from the oven (take the cheesecake first then the water bath, not both at once, especially if you're clumsy) and let it cool at room temperature for an hour. Then transfer it to a refrigerator and let it cool for at least 6 hours, preferably overnight.

For the whipped cream:
--In the bowl of your (cleaned) stand mixer and using the whisk attachment, combine the heavy cream, powdered sugar, lime juice, tequila, and triple sec.

--Start the power on low until it's all combined, then gradually increase the spead to start whipping.  Whip at least until soft peaks form.

--On your chilled cheesecake, either spread the whipped cream all over the top or pipe it on with a piping bag.

--Garnish the cheesecake with lime zest curls of lime slices if desired.

Happy Baking!


  1. Sounds wonderful, but what size springform pan, 9 or 10 inches?

  2. Oh sorry, I forgot to specify that. This recipe is for a 9 inch pan. I hope you like it!