I love a good fresh lime margarita. It’s that combination of bright citrusy lime, the salty rim, and a good quality tequila that makes this drink such a treat, it’s a vacation in a glass. Good tequila is an important part of making a delicious margarita, something smooth and well-balanced can make all the difference. A straight shot of tequila is one risk that I’ll leave to my younger years. These days, I enjoy my tequila in a mixed drink or in my cheesecake.
- 2 (8 oz) packages cream cheese, room temperature
- 1 cup sugar
- 3 limes, juiced
- ¼ cup tequila, premium silver recommended
- 2 tablespoons lime zest
- ½ teaspoon vanilla extract
- 1 teaspoon kosher salt
For the crust:
- 10 graham cracker sheets
- ¼ cup brown sugar, sifted
- 1 stick unsalted butter, melted
- ½ teaspoon kosher salt
- Coarse sea salt, garnish
- Lightly grease an 8-inch round springform pan with cooking spray. Place a circular sheet of wax paper on the bottom of the pan and set aside.
- Use a food processor and pulse graham crackers until finely crushed. Or, put the graham crackers into a plastic bag, cover it with a kitchen towel and use a rolling pin to crush the crackers into a fine grain-like texture.
- Combine graham crackers, brown sugar, salt, and melted butter in a large bowl, stir until graham crackers become sand-like in texture.
- Gently press the graham cracker crumbles into the springform pan, pressing evenly to the sides of the pan. Freeze for 12-15 minutes.
- Stir cream cheese, kosher salt, sugar, tequila, and lime juice until smooth.
- Take the pie crust from the freezer. Pour the filling into the prepared pie crust, spreading it evenly to the sides. Sprinkle the top with the lime zest and sea salt. Freeze again for 1 hour.
- To serve, carefully remove the springform and transfer the cheesecake to a serving platter or cutting board. Use a knife to slice. Cheers!