Margarita Cheesecake

READY IN: 1hr 10mins
Recipe by Chef mariajane

This is another of Martha Stewart's recipes - so decadent and delicious!!

Top Review by CaddyCake

I added 1 tablespoon of cornstarch. Mix the cornstarch with the sugar before adding it to the cream cheese. I baked the cheesecake 70 minutes in a water bath. For the glaze: Mix 2 tablespoons of cornstarch with 2 to 4 tablespoons of sugar in a small saucepan. Add 1 cup of limeade frozen concentrate. Boil until thickened. Cool & spread over cooled cheesecake. To decorate or add a drizzle: Mix 1/2 cup sour cream with 2 tablespoons of powdered sugar.

Ingredients Nutrition


  1. MAKE THE CRUST: Preheat the oven to 375F with the rack in center. Butter a 9 1/2-inch springform pan; set aside,.
  2. In a food processor, pulse pretzels to fine crumbs. Add sugar and butter; process until combined.
  3. Presss evenly into bottom and slightly up sides (about 1-inch) of a 9-inch nonstick springform pan. Place on a baking sheet. Bake until light golden brown, 5-7 minutes. Set aside to cool. Reduce oven temperature to 325°F.
  4. PREPARE FILLING: With an electric mixer, beat cream cheese until light and fluffy, scraping down sides of bowl as needed, about 1 minute. Mix in sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth. Add eggs, one at a time, beating to combine after each addition.
  5. Pour into cooled crust (filling will come up higher than crust). Line outside of pan with aluminum foil (to prevent water from seeping in). Place in a raosting pan. Pour hot water to come halfway up sides of springform pan. Bake until set and slightly firm to the touch, about 1 hour. Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.

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