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Cheesecake factory key lime cheesecake copycat recipe

Cheesecake Factory Key Lime Cheesecake Recipe

Linda Cain
Before we dive into the delightful details of the beloved Cheesecake Factory Key Lime Cheesecake, let’s explore what pairs well with this dessert.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 320 kcal

Equipment

  • Oven

Ingredients
  

  • 3 8 oz bars cream cheese, softened – Vital for that rich, creamy texture.
  • 1 cup white granulated sugar – Sweetness!
  • 1 tablespoon cornstarch – It helps stabilize the mixture and prevents cracking.
  • Zest of 1 lime – For that extra burst of lime flavor.
  • 1/2 cup fresh lime juice – The star of the show be generous for zing!
  • 3 large eggs room temperature – Essential for a smooth batter.
  • 1 1/2 cups graham cracker crumbs – Provides crunch and flavor.
  • 2 tablespoons white granulated sugar – A touch more sweetness to the crust.
  • 6 tablespoons unsalted butter melted – Binds the crust together beautifully.
  • 1 cup heavy whipping cream – Creates a fluffy topping.
  • 1/4 cup powdered sugar – Sweetens the cream while maintaining its texture.
  • Lime zest or thin slices for garnish optional – Adds a decorative touch.
  • 1/2 teaspoon vanilla extract optional – For enhanced creaminess.

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
  • Mix until the crumbs are well-coated.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
  • Bake for about 10 minutes, then remove it from the oven and let it cool.
  • In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed. Aim for a smooth and creamy texture.
  • Add the cornstarch and lime zest to the cream mixture. Continue mixing until fully combined.
  • Gradually add in the fresh lime juice, mixing at a low speed to combine.
  • Finally, add the eggs, one at a time, mixing just until combined. Avoid overmixing here.
  • Pour the cheesecake filling over the cooled graham cracker crust.
  • Bake in the preheated oven for about 50-60 minutes or until the edges are set, but the center still has a slight jiggle.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This helps prevent cracks.
  • After cooling, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight. Patience is key!
  • When ready to serve, make the sweetened whipped cream by beating the heavy whipping cream and powdered sugar until soft peaks form.
  • Top the cheesecake with whipped cream and garnish with lime zest or slices.

Notes

  • Use Room Temperature Ingredients: Allow your cream cheese and eggs to sit out for about 30 minutes before starting. This ensures they blend smoothly.
  • Don’t Overmix: Overmixing can cause air bubbles, leading to cracks during baking. Mix until just combined.
  • Water Bath Option: For an ultra-cream cheesecake, consider a water bath. Wrap your springform pan in aluminum foil and place it in a larger pan filled with hot water.
  • Garnish Wisely: The lime zest and whipped cream add freshness and visual appeal. Don't skip it!
  • Cool Gradually: The cooling process is crucial to prevent cracks. Letting it cool in the oven helps.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSugar: 16g
Keyword Cheesecake factory key lime cheesecake recipe
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