Fourth of July Margarita Cheesecake
PREP TIME: 1½ Hours
SERVES: 10-12

Everyone loves cold margaritas out by the grill on a hot Fourth of July afternoon. In this recipe we have combined the great citrus flavor of margaritas with the creamy richness of everyone's favorite dessert—cheesecake!


  • 1¼ cups vanilla wafer cookie crumbs
  • ¼ cup butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup sugar
  • 3 tbsps Triple Sec
  • 3 tbsps tequila
  • 3 tbsps fresh lime juice
  • 2 tsps grated lime zest
  • 4 large eggs
  • 1 cup sour cream
  • ¼ cup sugar
  • 1 tbsp fresh lime juice

Preheat oven to 350 degrees F. Mix cookie crumbs and butter in a medium mixing bowl until well blended. Press mixture onto bottom of a 9-inch springform pan. Refrigerate while making filling. Using an electric mixer, beat cream cheese in large bowl until fluffy. Add 1 cup sour cream, 1 cup sugar, Triple Sec, Tequila, lime juice and lime peel and beat until well blended. Add eggs 1 at a time, beating just until blended after each addition. Pour filling into crust. Bake for 50 minutes or until center is just set. In a mixing bowl, mix 1 cup sour cream, ¼ cup sugar and 1 tbsp lime juice in small bowl. Pour over cheesecake. Using spatula, smooth top and bake for 5 minutes longer. Transfer pan to a rack and cool at room temperature completely. Refrigerate until well chilled, at least 4 hours or overnight. Run knife around pan sides to loosen cake. Remove pan sides. Garnish cake with lime twists, grated lime peel and whipped topping.

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