Strawberry Margarita Cheesecake Recipe

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Valerie Published: December 18, 2020 Modified: July 7, 2021
Strawberry Margarita Cheesecake Recipe

How To Make Strawberry Margarita Cheesecake

Who doesn’t love a bright cheesecake? Our decadent strawberry margarita cheesecake is a unique and tasty one, but it’s also a bit boozy with tequila!

Preparation: 15 minutes
Cooking: 50 minutes
Chill Time: 8 hours
Total: 9 hours 5 minutes

Serves:

Ingredients

For Crust:

  • cupspretzels,ground, or graham cracker crumbs
  • ¼cupsugar
  • ¼cupbutter,melted

For Cheesecake:

  • 8ozcream cheese,3 bricks, room temperature
  • cupssour cream
  • ¾cupsugar,plus 2 tbsp
  • tbspGrand Marnier
  • tbsptequila
  • 3tbsplime juice,fresh
  • 3large eggs

For Lime Toppping:

  • 1cupsour cream
  • 2tbsplime juice,fresh
  • 2tbspsugar
  • 2tsplime zest,grated

For Garnish:

  • strawberries,thinly sliced
  • 1slicelime

Instructions

Crust:

  1. Position the rack in the center of the oven and preheat to 350 degrees F.

  2. Spray a 9-inch springform pan with 2¾-inch-high sides with cooking spray. Whisk together the pretzel (or graham cracker) crumbs, sugar, and butter in a medium bowl until blended.

  3. Press crumbs evenly into the bottom of the prepared springform pan. Bake for 6 minutes, then remove.

Cheesecake:

  1. Meanwhile, in the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually mix in the sour cream until smooth. Add in the sugar, and beat until well combined.

  2. Add in the eggs one at a time, beating well after each addition. Beat in the lime juice, tequila, and Grand Marnier until just combined. Pour the filling over the cooked crust.

  3. Bake for 50 to 55 minutes or until the center is set.

  4. Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand for 30 minutes. Remove from the oven and transfer to a wire rack. Let cool for 10 minutes.

  5. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.

Topping:

  1. Whisk the sour cream, lime juice, lime peel, and sugar in a small bowl to blend.

  2. Spread evenly over the cooled cheesecake. Arrange sliced strawberries and a slice of lime on the top for garnish.

Recipe Notes

  • To minimize cracking, place a shallow pan (or an oven-proof 9×13-inch pan) half full of hot water on the bottom rack of the oven during baking. 
  • Blueberries, blackberries, cherries, or mangoes would also be great in place of (or in addition to) strawberries with this. Or the cheesecake also stands well berry-free on its own.

Nutrition

  • Calories: 382.61kcal
  • Fat: 20.70g
  • Saturated Fat: 11.52g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 5.44g
  • Polyunsaturated Fat: 1.32g
  • Carbohydrates: 40.26g
  • Fiber: 0.87g
  • Sugar: 21.26g
  • Protein: 6.00g
  • Cholesterol: 99.88mg
  • Sodium: 397.29mg
  • Calcium: 82.12mg
  • Potassium: 166.48mg
  • Iron: 1.46mg
  • Vitamin A: 197.57µg
  • Vitamin C: 3.40mg
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