Ingredients
Scale
For the Crust:
- 1 ½ cups crushed graham crackers
- ¼ cup granulated sugar
- ½ cup melted unsalted butter
- Optional: Pinch of sea salt
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup sour cream
- ½ cup freshly squeezed lime juice
- 2 tbsp tequila
- 1 tbsp orange liqueur (Triple Sec)
- 1 tsp pure vanilla extract
- Zest of 2 limes
- Pinch of kosher salt
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Zest of 1 lime
- Optional: Lime slices and coarse sea salt
Instructions
1. Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix crushed graham crackers, sugar, and melted butter until combined.
- Press into a 9-inch springform pan.
- Bake for 10 minutes and let cool.
2. Make the Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in sour cream, lime juice, tequila, orange liqueur, vanilla, lime zest, and salt.
- Pour filling over the crust and smooth the top.
3. Bake the Cheesecake
- Place springform pan in a water bath.
- Bake for 60–70 minutes, until edges set but center jiggles slightly.
- Cool in the oven for 1 hour with the door slightly ajar.
4. Chill and Decorate
- Refrigerate for at least 4 hours or overnight.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Spread or pipe whipped cream over the cheesecake.
- Garnish with lime zest, slices, and sea salt.
Notes
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature to avoid lumps.
- Water Bath: Prevent cracks by using a water bath during baking.
- Tequila Substitute: For an alcohol-free version, replace tequila with lime juice and orange liqueur with orange juice.
- Clean Slicing: Use a hot knife wiped clean between each slice.
- Storage: Refrigerate for up to 5 days or freeze individual slices for up to 2 months.
- Prep Time: 20minutes
- Cook Time: 1 hour 10 minutes