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Key Lime Cheesecake - featured image

Creamy Key Lime Cheesecake – Easy Cheesecake Factory Copycat

  • Author: Suzana Elliot
  • Total Time: 8 hours
  • Yield: 12 servings 1x

Description

This ultra-creamy Key Lime Cheesecake features a tangy citrus filling, buttery graham cracker crust, and billowy whipped cream topping. It’s a spot-on copycat of the Cheesecake Factory classic, perfect for special occasions or everyday indulgence.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/2 cup key lime juice
  • 2 tablespoons key lime zest, packed
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Extra key lime zest or thin lime slices for garnish

Instructions

  1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan in two layers of aluminum foil.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, pinch of salt, and melted butter. Stir until mixture resembles wet sand.
  3. Press crust mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool while preparing the filling.
  4. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add granulated sugar and mix until fluffy and well combined.
  5. Add eggs one at a time, mixing on low speed after each addition until just incorporated.
  6. Mix in sour cream, key lime juice, lime zest, vanilla extract, and a pinch of salt. Blend until smooth, avoiding overmixing.
  7. Pour filling over cooled crust. Tap pan gently to release air bubbles.
  8. Place foil-wrapped pan into a large roasting pan. Fill roasting pan with hot water halfway up the sides of the springform pan.
  9. Bake for 55-65 minutes, until edges are set but center is slightly jiggly.
  10. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
  11. Remove from water bath, cool completely on a wire rack, then refrigerate at least 6 hours (overnight is best).
  12. In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form (about 2-3 minutes). Spread or pipe over cheesecake, garnish with lime zest or slices.
  13. Run a knife around the edge before releasing the springform pan. For clean slices, dip knife in hot water and wipe between cuts.

Notes

For best results, use room temperature ingredients and a water bath to prevent cracks. Cheesecake is make-ahead friendly and can be adapted to gluten-free or dairy-free diets. If cracks appear, cover with whipped cream. For a tropical twist, add coconut to the crust or topping.

  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 420
  • Sugar: 28
  • Sodium: 320
  • Fat: 27
  • Saturated Fat: 16
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 7

Keywords: key lime cheesecake, cheesecake factory copycat, lime dessert, creamy cheesecake, easy cheesecake, graham cracker crust, citrus dessert, summer dessert, party dessert

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Find it online: https://falvory.com/creamy-key-lime-cheesecake-recipe-easy-cheesecake-factory-copycat/