Copycat Cheesecake Factory Key Lime

This Copycat Cheesecake Factory Key Lime Cheesecake strikes the perfect balance between the tart, zesty flavor of a key lime pie and the rich, velvety texture of a classic New York-style cheesecake. Using a water bath and a slow cooling process ensures a smooth, crack-free finish.

Copycat Cheesecake Factory Key Lime

Ingredients:

How To Make Copycat Cheesecake Factory Key Lime:

Step 1: Prep and Crust: Preheat your oven to 300°F. Lightly spray a 9-inch springform pan. In a bowl, mix the 1 1/2 cups of graham cracker crumbs, 2 tablespoons of sugar, and 6 tablespoons of melted butter. Press firmly into the bottom and 1/2 inch up the sides of the pan. Bake for 15 minutes, then let cool completely.

Step 2: Mix the Filling: Beat the 24 oz of cream cheese, 1 cup of sugar, 1 tablespoon of cornstarch, and 1 tablespoon of lime zest until smooth. Add the 1/2 cup of lime juice and mix. Finally, add the 3 eggs and mix until just combined.

Tip: Avoid over-mixing the eggs, as excess air can cause the cheesecake to crack.

Step 3: The Steam Bath: Pour the filling over the cooled crust. Place a pan on the bottom oven rack and pour in 3 cups of boiling water. Place the cheesecake on the rack directly above it.

Step 4: Bake and Cool: Bake for 55/65 minutes until the edges are set but the center still has a slight jiggle. Turn the oven off and prop the door open about 4 inches. Leave the cheesecake inside for 1 hour to cool slowly.

Step 5: Chill: Refrigerate for at least 4 hours, though overnight is best for the flavor and texture to fully develop.

Step 6: Finish and Serve: Whip the 1 cup of heavy cream and 1/4 cup of powdered sugar until thick. Spread or pipe onto the chilled cheesecake and garnish with extra lime zest or thin slices.