Cheesecake Factory Key Lime Cheesecake Recipe: Tropical Paradise in Every Bite

Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 8 hours
Total Time: 9 hours 30 minutes
Servings: 12-16 slices
Calories: Approximately 450 calories per slice

The Cheesecake Factory’s Key Lime Cheesecake is a showstopper—creamy, tangy, and utterly refreshing. This tropical-inspired dessert combines the richness of classic cheesecake with the bright, citrusy flavor of fresh key limes, all nestled in a buttery graham cracker crust.

It’s the perfect balance of sweet and tart, making it an irresistible treat for any occasion. Now you can recreate this restaurant masterpiece at home and impress everyone with your baking skills.

What Makes This Cheesecake Special?

This key lime cheesecake stands out with its vibrant citrus flavor that cuts through the richness of cream cheese. The combination of key lime juice and zest creates a bright, refreshing taste that’s more complex than regular lime.

The dense, creamy texture is signature Cheesecake Factory, while the graham cracker crust provides the perfect buttery foundation. It’s a dessert that tastes like a vacation in every bite.

Equipment Needed

• 9-inch springform pan
• Large mixing bowl or stand mixer
• Medium bowl
• Whisk and spatula
• Zester or microplane
• Citrus juicer
• Roasting pan (for water bath)
• Aluminum foil
• Electric mixer
• Measuring cups and spoons

Ingredients You’ll Need

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 14 crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• Pinch of salt

For the Key Lime Cheesecake Filling:

• 32 ounces cream cheese (four 8-oz packages), softened
• 1¼ cups granulated sugar
• ⅓ cup sour cream, room temperature
• 1 tablespoon cornstarch
• 4 large eggs, room temperature
• ½ cup fresh key lime juice (about 12-15 key limes)
• 2 tablespoons key lime zest
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Green food coloring (optional, 2-3 drops)

For the Whipped Cream Topping:

• 1½ cups heavy whipping cream, cold
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For Garnish:

• Lime slices
• Lime zest
• White chocolate curls (optional)

Step-by-Step Instructions

Prepare the Pan: Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil, going up the sides. This prevents water from seeping in during the water bath. Spray the inside with non-stick cooking spray.

Preheat your oven to 325°F (165°C). Place a large roasting pan in the oven and fill it halfway with hot water to create a water bath.

Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and mix with a fork until the mixture resembles wet sand and holds together when pressed.

Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the bottom of a measuring cup to pack it tightly. Bake for 10 minutes, then remove and let cool while preparing the filling.

Prepare Cream Cheese: Make sure cream cheese is at room temperature—this is crucial for a smooth filling. Beat the cream cheese in a large bowl with an electric mixer on medium speed for 2-3 minutes until completely smooth and fluffy with no lumps.

Scrape down the sides of the bowl frequently to ensure everything is incorporated evenly.

Add Sugar and Dry Ingredients: Add sugar and cornstarch to the cream cheese. Beat on medium-low speed until well combined and smooth, about 2 minutes. Don’t overmix—too much air creates cracks.

Add sour cream and beat just until incorporated. The mixture should be silky and uniform.

Incorporate Eggs: Add eggs one at a time, beating on low speed after each addition just until the yellow disappears. Scrape the bowl between additions.

Overbeating after adding eggs incorporates too much air, which causes cracks during baking. Mix just until combined.

Add Lime and Flavoring: Add key lime juice, lime zest, vanilla extract, and salt. Beat on low speed just until combined, and the mixture is uniform. If desired, add 2-3 drops of green food coloring for a more vibrant color.

The filling should be smooth, thick, and pourable. Don’t overmix at this stage.

Pour and Prepare for Baking: Pour the filling over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter 2-3 times to release any air bubbles.

Carefully place the foil-wrapped springform pan into the roasting pan with the water bath in the oven. The water should come halfway up the sides of the springform pan.

Bake the Cheesecake: Bake at 325°F for 55-65 minutes. The cheesecake is done when the edges are set, but the center still jiggles slightly when gently shaken—it should look like jello. The center will appear slightly underbaked but will firm up during cooling.

Turn off the oven and crack the door open about 4 inches. Let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents cracks.

Cool completely: Remove the cheesecake from the water bath and remove the foil. Run a thin knife around the edge to loosen it from the pan, but don’t remove the springform ring yet.

Let cool to room temperature on a wire rack, about 2 hours. Then refrigerate for at least 6 hours or overnight. The cheesecake must be completely chilled before serving.

Make Whipped Cream: When ready to serve, beat cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form, about 3-4 minutes.

Spread or pipe the whipped cream over the top of the chilled cheesecake, or serve it on the side.

Garnish and Serve: Remove the sides of the springform pan. Garnish with fresh lime slices, lime zest, and white chocolate curls if desired.

Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled and enjoy!

@comfortbakes_

Ingredient Substitutions

Key Limes: Regular Persian limes work fine, though flavor will be slightly less aromatic. Use ½ cup juice.

Graham Crackers: Vanilla wafer cookies, shortbread cookies, or gingersnap cookies create different but delicious crusts.

Sour Cream: Greek yogurt or additional cream cheese (use 1 extra 8-oz package total) works well.

Heavy Cream: Use canned whipped topping like Cool Whip if you prefer, though fresh is superior.

Cream Cheese: Full-fat only—low-fat or fat-free will not set properly and affects texture significantly.

Cornstarch: Use 1 tablespoon all-purpose flour as a substitute if needed.

Nutritional Information (Per Slice)

• Calories: 450
• Protein: 7g
• Carbohydrates: 38g
• Fat: 31g
• Saturated Fat: 18g
• Fiber: 0g
• Sugar: 30g
• Sodium: 320mg
• Cholesterol: 145mg

Note: Nutritional values are approximate and based on 12 slices.

Tips for Success

Room Temperature Ingredients: This is the most important tip. Cold ingredients create lumps and don’t incorporate smoothly. Let cream cheese, eggs, and sour cream sit out for 1-2 hours.

Don’t Overmix: Mix each ingredient just until incorporated. Overmixing incorporates air, which causes cracks and an airy texture instead of dense and creamy.

Water Bath is Essential: The water bath provides gentle, even heat and humidity, preventing cracks and ensuring creamy texture. Don’t skip it.

Check Doneness Carefully: The center should jiggle like jello when done. It will look underbaked but sets during cooling. Overbaked cheesecake is dry and cracked.

Gradual Cooling: Never remove a hot cheesecake from the oven immediately. Gradual temperature changes prevent cracks from thermal shock.

Fresh Lime Juice: Bottled key lime juice can be used, but fresh tastes significantly better and brighter.

Chill Completely: Cheesecake needs at least 6 hours to set properly. Overnight is ideal. Warm or partially set cheesecake will be too soft.

Serving Suggestions

Classic Presentation: Serve slices with a dollop of whipped cream, fresh lime slice garnish, and a sprinkle of lime zest for restaurant-quality plating.

Berry Pairing: Add fresh raspberries or strawberries alongside for color contrast and complementary flavors that balance the richness.

Chocolate Drizzle: Drizzle white chocolate ganache over slices for an elegant touch that pairs beautifully with key lime.

Coconut Twist: Garnish with toasted coconut flakes for a tropical flavor combination that’s reminiscent of key lime pie.

Coffee Pairing: Serve with espresso or coffee—the rich, bitter notes complement the sweet-tart cheesecake perfectly.

Storage and Shelf Life

Refrigerator: Store covered with plastic wrap or in an airtight container for up to 5 days. Keep away from foods with strong odors as cheesecake absorbs smells.

Freezer: Wrap individual slices tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw in refrigerator overnight before serving.

Room Temperature: Never leave cheesecake at room temperature for more than 2 hours due to dairy content. Keep refrigerated until serving.

Make Ahead: Cheesecake actually tastes better the next day as flavors develop. Make it 1-2 days ahead for best results.

Variations to Try

Lime Swirl: Reserve ½ cup plain cheesecake filling before adding lime. Pour lime filling in pan, dollop reserved plain filling on top, and swirl with a knife.

Coconut Crust: Replace half the graham crackers with crushed coconut cookies or add ½ cup toasted coconut to the crust.

Marbled Version: Create a marbled effect by swirling in raspberry or strawberry puree before baking for beautiful presentation.

No-Bake Version: Use gelatin to set the filling instead of baking. Add 2 tablespoons gelatin bloomed in ¼ cup water.

Mini Cheesecakes: Make in muffin tins lined with cupcake liners. Reduce baking time to 20-25 minutes.

Graham-Free Crust: Use crushed vanilla wafers, shortbread cookies, or even pretzels for a different crust flavor.

Extra Tangy: Increase key lime juice to ⅔ cup and reduce sugar by 2 tablespoons for a more tart version.

Common Mistakes to Avoid

Cold Ingredients: The number one cause of lumpy cheesecake filling. Always bring cream cheese, eggs, and sour cream to room temperature first.

Overmixing: Creates air bubbles that expand during baking, causing cracks. Mix on low speed and only until ingredients are just combined.

No Water Bath: Baking without a water bath causes cracks and dry, grainy texture. The steam keeps cheesecake moist and creamy.

Overbaking: The cheesecake continues cooking as it cools. Remove when center jiggles—it will firm up during the cooling process.

Rushing the Cooling: Rapid temperature changes cause cracks. Always cool gradually in the oven, then at room temperature, then refrigerate.

Skipping Foil: Water can seep into the springform pan without foil wrapping, resulting in a soggy crust. Wrap tightly.

Cutting Too Soon: Cheesecake needs to be completely chilled to set properly. Cutting when warm results in messy, soft slices.

Frequently Asked Questions

Can I use regular limes instead of key limes?

Yes! Regular Persian limes work perfectly. The flavor will be slightly different—key limes are more aromatic and floral—but regular limes still create a delicious cheesecake. Use the same amount of juice.

Why did my cheesecake crack?

Cracks usually result from overmixing (incorporating too much air), overbaking, or cooling too quickly. Use a water bath, don’t overmix after adding eggs, and cool gradually in the oven.

Can I make this without a water bath?

While possible, it’s not recommended. The water bath provides gentle, even heat and moisture that prevents cracks and ensures creamy texture. You’ll likely get cracks and drier texture without it.

How do I know when the cheesecake is done?

The edges should be set and slightly puffed, while the center (about 3-4 inches in diameter) should still jiggle like jello when gently shaken. It will look slightly underbaked but firms up during cooling.

Why is my cheesecake grainy?

Graininess usually comes from overmixing, overbaking, or using low-fat cream cheese. Always use full-fat cream cheese, mix just until combined, and don’t overbake.

Can I make this cheesecake ahead of time?

Absolutely! Cheesecake is perfect for making ahead and actually tastes better after sitting 1-2 days in the refrigerator as the flavors develop and meld together.

Do I need to use key limes?

Key limes have a unique aromatic, floral quality that’s special, but regular limes work perfectly well. Bottled key lime juice is also fine, though fresh always tastes best.

How do I get clean slices?

Use a sharp, thin knife and dip it in hot water between each cut. Wipe the knife clean with a damp towel before each slice for picture-perfect cuts.

Can I freeze this cheesecake?

Yes! Wrap tightly in plastic wrap and aluminum foil. Freeze whole or in slices for up to 2 months. Thaw in the refrigerator overnight. The texture stays remarkably good.

Why is my crust soggy?

Make sure to prebake the crust and wrap the pan tightly with foil to prevent water from seeping in during the water bath. A properly wrapped pan prevents soggy crust.

A Slice of Sunshine

The Cheesecake Factory Key Lime Cheesecake brings a taste of the tropics to your table with every creamy, tangy bite. This recipe proves that with patience, quality ingredients, and proper technique, you can achieve bakery-quality results at home. The bright lime flavor, luxurious texture, and impressive presentation make it perfect for special occasions or whenever you want to treat yourself.

Whether you’re a cheesecake aficionado or trying your hand at this classic dessert for the first time, this recipe delivers foolproof results that taste like they came straight from the restaurant. Gather your ingredients, follow these steps, and prepare to impress everyone with your baking prowess!