Fresh Strawberry Margarita Cheesecake
This exquisite dessert beautifully balances the creamy richness of cheesecake with the bright, refreshing flavor of strawberries, making it perfect for any occasion.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham Cracker Crumbs Finely ground for a smooth texture.
- 0.5 cups Unsalted Butter Melted, to bind the crumbs.
- 0.5 cups Granulated Sugar For sweetness in crust.
Filling Ingredients
- 24 ounces Cream Cheese Softened, for a rich filling.
- 1 cup Sour Cream Adds creaminess and tang.
- 2 cups Fresh Strawberries Pureed for filling and sliced for garnish.
- 2 units Lime Zest For zesty flavor.
- 0.25 cups Lime Juice Freshly squeezed to enhance flavor.
- 3 units Eggs Large, for binding the filling.
Topping Ingredients
- 0.5 cups Powdered Sugar For sweetening whipped cream.
- 1 cup Heavy Whipping Cream For making whipped cream topping.
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup of granulated sugar. Mix until fully coated.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
- In a large mixing bowl, beat cream cheese and remaining ¼ cup of sugar until smooth.
- Add sour cream, lime zest, and lime juice. Beat until combined.
- Add eggs one at a time, mixing on low speed until just combined.
- Fold in pureed strawberries until evenly distributed.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes until edges are set and center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for about an hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Whip heavy cream and powdered sugar until soft peaks form. Spread over chilled cheesecake.
- Garnish with sliced strawberries and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.