Margarita Lime Cheesecake
  • Nonstick vegetable oil spray
  • 1¼ cups cookie or Graham Cracker crumbs
  • ¼ cup sugar
  • ¼ cup (1/2 stick) unsalted butter, melted
  • 3 8-ounce "bricks" cream cheese, room temp (reduced-fat if you prefer)
  • 1¼ cups light sour cream
  • ¾ cup plus 2 tablespoons sugar
  • 3½ tablespoons Grand Marnier
  • 3½ tablespoons Tequila
  • 3½ tablespoons fresh lime juice
  • 3 large eggs
  • ¾ cup light sour cream
  • 2 Tbsp fresh lime juice
  • 2 Tsp grated lime zest
  • 1 Tbsp sugar
  1. Preheat oven to 350°F.
  2. Spray 9-inch springform pan with 2¾-inch-high sides with vegetable oil spray.
  1. Mix graham cracker or cookie crumbs, sugar and melted unsalted butter in medium bowl until blended.
  2. Press crumbs over bottom of prepared pan.
  3. Refrigerate crust.
  1. Using an electric mixer, beat cream cheese in large bowl until fluffy.
  2. Add in sour cream and continue to mix.
  3. Add sugar, Grand Marnier, Tequila and lime juice.
  4. Lastly, beat in the eggs.
  5. Pour filling into crust.
  6. Bake until outside 2 inches are set and center moves only slightly when pan is shaken (about 50 minutes.)
  7. Remove from oven
  8. Turn off the oven.
  1. Whisk sour cream, lime juice, lime zest and sugar in small bowl to blend.
  2. Spread evenly over cheesecake that has just been pulled from the oven.
  3. Once the topping is on, return cheesecake to hot oven.
  4. Allow cheesecake to cool along with the oven (45 minutes or less) (Cheesecake will look very soft, but will set up when chilled.)
  5. Remove cheesecake from the cooled oven and refrigerate until well chilled, up to 1 day.
  6. Run knife around pan sides.
  7. Remove pan sides.
  8. Place cake on platter.
  9. Garnish/Decorate as you like.
  10. Cut and serve
Recipe by Cast Iron and Wine at