This delectable dessert features a smooth and creamy cheesecake filling infused with tangy key lime juice, all nestled on a buttery graham cracker crust. What sets this cheesecake apart is its perfect balance of sweet and tart flavors. The velvety texture of the cheesecake is complemented by the bright citrus kick of the key lime. It’s like a burst of sunshine in every bite!

To add an extra layer of indulgence, Cheesecake Factory tops it off with a generous dollop of freshly whipped cream. This airy and light addition enhances the overall taste and provides a delightful contrast to the richness of the cheesecake.

Ingredients Needed for This Recipe

Graham Cracker Crust:

1. 1 1/2 cups graham cracker crumbs
2. 2 tablespoons granulated sugar
3. 6 tablespoons butter, melted

Key Lime Cheesecake:

1. 3 bars (8 oz each) cream cheese, softened
2. 1 cup granulated sugar
3. 1 tablespoon cornstarch
4. Zest of 1 lime
5. 1/2 cup lime juice
6. 3 large eggs

Sweetened Whipped Cream:

1. 1 cup heavy whipping cream
2. 1/4 cup powdered sugar
3. Lime zest or slices for garnish (optional)

Instructions for Making Cheesecake Factory Key Lime Cheesecake

1. Preheat the oven to 300 degrees. Position the oven racks so one is just above the middle position and the other is just below the middle position. Lightly spray a 9-inch springform pan with cooking spray.
2. In a large mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Mix well until everything is incorporated.
3. Press the mixture into the bottom and up the sides (about 1/2″ up) of the prepared springform pan.
4. Bake the crust for 15 minutes. Remove from the oven and let cool completely.
5. For the filling: In a large bowl with an electric mixer, or in the bowl of an electric stand mixer, beat the cream cheese, sugar, cornstarch, and lime zest together until smooth and creamy. Scraping down the sides of the bowl as needed. Add the lime juice and mix until combined. Add the eggs and mix until just combined. Don’t over mix because it can cause the cheesecake to crack while baking.
6. Pour the cheesecake filling over the crust and spread evenly. Place a metal or glass pan on the bottom rack of the oven and pour in 3 cups of boiling water.
7. Immediately place the cheesecake on the upper rack and bake for 55-65 minutes until the cheesecake is set around the edges. You can expect a slight jiggle in the center of the cheesecake.
8. When the cheesecake is done cooking, turn the oven off and prop the oven door open about 4 inches. Keep the cheesecake in the oven for an hour until it is completely cooled. Refrigerate the cheesecake for at least 4 hours or overnight is best.
9. When ready to serve, whip together the cream and powdered sugar until thick and creamy. Either spread the whipped cream evenly over the cheesecake or pipe it around the edges. You can also just put a dollop on top. Add the garnish of lime slices or lime zest.

Tips for Perfecting the Recipe

Choosing the Right Ingredients: Opt for full-fat cream cheese at room temperature for a smooth texture. Freshly squeezed lime juice gives a more authentic flavor than bottled juice. If Key limes are not available, regular limes are a suitable substitute.

Crust Preparation: Making your graham cracker crust from scratch can enhance the flavor compared to store-bought crusts. Ensure the crust is evenly pressed at the bottom and the sides of the pan for uniform baking.

Mixing Technique: Avoid overmixing to prevent incorporating too much air, which can lead to cracks. Regularly scrape down the sides of the bowl to ensure all ingredients are well combined.

Baking Tips: Use a water bath to cook the cheesecake gently, preventing cracks and ensuring even cooking. Be careful not to overbake; the center should still wobble slightly when removed from the oven.

Cooling and Chilling: Let the cheesecake cool gradually in the oven with the door slightly open to prevent sudden temperature changes that can cause cracks. Refrigerate for at least 4 hours, preferably overnight, to set properly.

Serving Suggestions

Presentation: Enhance each slice with a dollop of sweetened whipped cream and garnish with lime slices or zest for a refreshing look.

Accompaniments: Serve with a berry compote or drizzle with a raspberry or strawberry sauce for a tangy twist.

Beverage Pairing: A hot cup of coffee or tea complements the rich and tangy flavors of the cheesecake. Pairing with a sweet dessert wine can also elevate the dessert experience.

Frequently Asked Questions

Using Bottled Lime Juice: Fresh lime juice is recommended for the best flavor, but bottled lime juice can be used if necessary. Avoid concentrated lime juice due to its strong and artificial taste.

Preventing Cracks in Cheesecake: To avoid cracks, refrain from overmixing the batter, bake in a water bath, and allow the cheesecake to cool gradually in the oven with the door slightly open.

Freezing the Cheesecake: The cheesecake can be frozen by wrapping it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months and thawed in the refrigerator overnight before serving.

Cheesecake Shelf Life: When stored properly in an airtight container, the cheesecake can last up to 5 days in the refrigerator.

Making a Gluten-Free Version: Use gluten-free graham crackers for the crust to make this recipe gluten-free.

Vegan Alternatives: Vegan cream cheese and egg substitutes can be used, though they may slightly alter the texture and taste from the traditional recipe.

Cheesecake Factory Key Lime Cheesecake

This Cheesecake Factory Key Lime Cheesecake features a smooth and creamy cheesecake filling infused with tangy key lime juice.

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INGREDIENTS

• Graham Cracker Crust:
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons butter melted
• Key Lime Cheesecake:
• 3 bars 8 oz each cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• Zest of 1 lime
• 1/2 cup lime juice
• 3 large eggs
• Sweetened Whipped Cream:
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• Lime zest or slices for garnish optional

INSTRUCTIONS

• Preheat the oven to 300 degrees. Position the oven racks so one is just above the middle position and the other is just below the middle position. Lightly spray a 9-inch springform pan with cooking spray.
• In a large mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Mix well until everything is incorporated.
• Press the mixture into the bottom and up the sides (about 1/2″ up) of the prepared springform pan.
• Bake the crust for 15 minutes. Remove from the oven and let cool completely.
• For the filling: In a large bowl with an electric mixer, or in the bowl of an electric stand mixer, beat the cream cheese, sugar, cornstarch, and lime zest together until smooth and creamy. Scraping down the sides of the bowl as needed. Add the lime juice and mix until combined. Add the eggs and mix until just combined. Don’t over mix because it can cause the cheesecake to crack while baking.
• Pour the cheesecake filling over the crust and spread evenly. Place a metal or glass pan on the bottom rack of the oven and pour in 3 cups of boiling water.
• Immediately place the cheesecake on the upper rack and bake for 55-65 minutes until the cheesecake is set around the edges. You can expect a slight jiggle in the center of the cheesecake.
• When the cheesecake is done cooking, turn the oven off and prop the oven door open about 4 inches. Keep the cheesecake in the oven for an hour until it is completely cooled. Refrigerate the cheesecake for at least 4 hours or overnight is best.
• When ready to serve, whip together the cream and powdered sugar until thick and creamy. Either spread the whipped cream evenly over the cheesecake or pipe it around the edges. You can also just put a dollop on top. Add the garnish of lime slices or lime zest.