Description
This Fresh Strawberry Margarita Cheesecake combines the creamy richness of classic cheesecake with the zesty freshness of lime and sweet strawberries. Featuring a buttery graham cracker crust and topped with whipped cream and slices of fresh strawberries, this dessert is a perfect balance of tangy, sweet, and creamy flavors, ideal for celebrations or a delightful treat any time.
Ingredients
Scale
Crust
- 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
- 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
- 0.5 cups Powdered Sugar (For sweetening whipped cream.)
- 1 cup Heavy Whipping Cream (For making whipped cream topping.)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Prepare Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup of granulated sugar. Mix until the crumbs are fully coated and mixture is moist.
- Bake the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove and let cool to set the crust.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with the remaining ¼ cup granulated sugar until the mixture is smooth and creamy without lumps.
- Add Sour Cream and Citrus: Incorporate sour cream, lime zest, and freshly squeezed lime juice into the cream cheese mixture. Beat until all ingredients are thoroughly combined.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing.
- Fold in Pureed Strawberries: Gently fold the strawberry puree into the cheesecake batter until evenly distributed for a flavorful fruit infusion.
- Assemble filling: Pour the filling over the cooled graham cracker crust and smooth the surface with a spatula for an even layer.
- Bake Cheesecake: Bake the cheesecake for 50-60 minutes until the edges are set but the center still jiggles slightly when gently shaken.
- Cool in Oven: Turn off the oven and let the cheesecake cool inside for about one hour to prevent cracking and allow gentle setting.
- Chill: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to fully set the filling.
- Prepare Whipped Cream: Whip the heavy cream with powdered sugar until soft peaks form, providing a light, sweet topping.
- Top and Garnish: Spread the whipped cream over the chilled cheesecake and garnish with sliced fresh strawberries. Serve chilled for best flavor and texture.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overbake the cheesecake; the center should still have a slight jiggle to ensure creamy texture.
- Use fresh lime juice and zest for best flavor impact.
- The cheesecake can be made a day ahead to allow the flavors to meld perfectly.
- For easier removal, run a knife around the edges before releasing the springform pan.
