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Cheesecake Factory Key Lime Cheesecake

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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 8 hours
Total Time 9 hours 30 minutes
Servings 12 slices

Ingredients
  

  • Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • Pinch of salt
  • Key Lime Filling:
  • 32 oz cream cheese 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
  • 2 tablespoons key lime zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2-3 drops green food coloring optional
  • Whipped Cream Topping:
  • 1½ cups heavy whipping cream cold
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Garnish:
  • Lime slices and zest

Instructions
 

  • Prepare pan: Wrap 9-inch springform pan tightly with foil. Spray inside with non-stick spray. Preheat oven to 325°F. Place roasting pan with water in oven for water bath.
  • Make crust: Mix graham cracker crumbs, sugar, salt, and melted butter. Press firmly into bottom of pan. Bake 10 minutes. Cool.
  • Beat cream cheese: Beat softened cream cheese on medium speed 2-3 minutes until smooth and fluffy. Scrape bowl frequently.
  • Add sugar: Add sugar and cornstarch. Beat on medium-low 2 minutes until combined. Add sour cream and beat until incorporated.
  • Add eggs: Add eggs one at a time on low speed, beating just until incorporated after each. Scrape bowl between additions.
  • Add lime: Mix in key lime juice, zest, vanilla, and salt on low speed just until combined. Add food coloring if desired. Don't overmix.
  • Bake: Pour filling over crust. Tap pan to release air bubbles. Place in water bath. Bake 55-65 minutes until edges are set but center jiggles slightly.
  • Cool gradually: Turn off oven and crack door open 4 inches. Let cool in oven 1 hour. Remove from water bath and foil. Run knife around edge. Cool to room temperature (2 hours), then refrigerate 6 hours or overnight.
  • Make whipped cream: Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form, 3-4 minutes.
  • Serve: Remove springform ring. Top with whipped cream. Garnish with lime slices and zest. Slice with hot, clean knife.

Notes

  • Room Temperature: Bring cream cheese, eggs, and sour cream to room temperature for smooth filling—this is crucial.
  • Don't Overmix: Mix just until combined after adding eggs to prevent air bubbles and cracks.
  • Water Bath Essential: Provides gentle heat and moisture. Don't skip—it prevents cracks and ensures creamy texture.
    Check Doneness: Center should jiggle like jello. It looks underbaked but firms during cooling.
  • Gradual Cooling: Prevents cracks from temperature shock. Cool in oven, then room temp, then refrigerate.
  • Wrap Tightly: Use heavy-duty foil to prevent water seepage into the springform pan.
  • Chill Completely: Needs 6+ hours to set. Overnight is ideal.
    Fresh Juice: Fresh key lime or regular lime juice tastes significantly better than bottled.
    Storage: Refrigerate up to 5 days. Freeze slices up to 2 months.