One Of The Most Intoxicating Cakes You Will Ever Make

Chances are that some of you will know what I mean when I say having a birthday this time of year must be exhausting.  As an American, there is probably nothing appealing about having a birthday lined up with the most gluttonous holiday imaginable; wait – This is America.  I’m sure one of our other over indulgent holidays would like to argue my point.  Anyway!  When my wonderful friend Megan was deciding on a birthday theme for her 29th birthday, she opted for the least fall-thanksgiving-prechristmas-holiday theme and went instead with a Mexican Fiesta theme.  She then asked me to make a dessert and I thought of my favorite booze-bakery cookbook, Booze Cakes (by Krystina Castella and Terry Lee Stone) and opted for likely my favorite cheesecake recipe: Margarita Cheesecake.


You will need:

Crust – 350 ® 15-20 minutes, or until golden brown

½ cup butter (one stick)

¼ cup sugar

½ cup all-purpose flour

½ cup yellow cornmeal

¼ teaspoon coarse salt

This will not have a good mix to it.  I usually pour it into my greased springpan and use a spatula to press the batter down into the pan.  I have also found that if you press it up to the sides, the cheesecake will have a deeper baked edge which is perfect to fill with whipped cream.  When finished baking, let cool fully for 4-5 minutes before pouring the cheesecake mix into the pan.


Margarita Cheesecake – 350 ® 45-minutes

3 (8-ounce) packages of cream cheese (*Personally, I suggest making sure they are all full fat cream cheese)

1 cup sugar

4 eggs

¼ cup fresh lime juice

2 tablespoons tequila

2 tablespoons triple sec

Lime zest (½ -1 lime)

I suggest letting the eggs and cream cheese come to room temperate before starting the mix.  Beat the cheese and eggs until fluffy, slowly adding eggs and then your liquor.  Let cool for at least one hour after this comes out of the oven.  Cover it, then stick that sucker in the fridge for 6 hours or overnight. 

Margarita whipped cream – Slowly increase medium to high as peaks form

1 cup heavy whipping cream

½ cup confectioners’ sugar (aka powdered sugar)

1 tablespoon fresh lime juice

2 tablespoons high-quality tequila

2 tablespoons triple sec

Who doesn’t love a good, homemade whipped cream?  Now add booze.  Yes, please!  I start by pouring the cream and sugar together into a small mixing bowl.  Why?  Sugar will agitate the cream getting it fluffier faster.  Right about when you hit fluffy, but not peaked, slowly add your other ingredients one at a time.  Also, if you have a splash guard, use it.  No splash guard?  Hold up a towel.  Or at least put on an apron. 

Optional garnish:

3 limes, sliced, soaked in 1 cup simple syrup

Course salt to taste (sprinkled on rim of cheesecake) NOTE: I have found if you like salt in your margs usually, you will like salt on this cheesecake.

Spread the amazing whipped cream into the bowled center of the cheesecake and dust the edges with the optional salt, topped with your optional limes.  Now enjoy.  Not optional. 

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-Enhanced editing by GRAMMARLY-