Key Lime Cheesecake

why make this recipe

This Cheesecake Factory Key Lime Cheesecake recipe brings the refreshing taste of key lime pie and the creaminess of cheesecake together. It’s perfect for any occasion, from summer gatherings to special celebrations. The balance of tart lime and sweet cream makes every bite delightful. Plus, it’s a crowd-pleaser that will impress your family and friends!

how to make Cheesecake Factory Key Lime Cheesecake

Ingredients:

• 3 8 oz bars cream cheese, softened – Vital for that rich, creamy texture.
• 1 cup white granulated sugar – Sweetness!
• 1 tablespoon cornstarch – It helps stabilize the mixture and prevents cracking.
• Zest of 1 lime – For that extra burst of lime flavor.
• 1/2 cup fresh lime juice – The star of the show (be generous for zing!).
• 3 large eggs (room temperature) – Essential for a smooth batter.
• 1 1/2 cups graham cracker crumbs – Provides crunch and flavor.
• 2 tablespoons white granulated sugar – A touch more sweetness to the crust.
• 6 tablespoons unsalted butter (melted) – Binds the crust together beautifully.
• 1 cup heavy whipping cream – Creates a fluffy topping.
• 1/4 cup powdered sugar – Sweetens the cream while maintaining its texture.
• Lime zest or thin slices for garnish (optional) – Adds a decorative touch.
• 1/2 teaspoon vanilla extract (optional) – For enhanced creaminess.

Directions:

1. Preheat your oven to 325°F (160°C).
2. In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for about 10 minutes, then remove it from the oven and let it cool.
4. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed. Aim for a smooth and creamy texture.
5. Add the cornstarch and lime zest to the cream mixture. Continue mixing until fully combined.
6. Gradually add in the fresh lime juice, mixing at low speed to combine.
7. Finally, add the eggs, one at a time, mixing just until combined. Avoid overmixing here.
8. Pour the cheesecake filling over the cooled graham cracker crust.
9. Bake in the preheated oven for about 50-60 minutes or until the edges are set, but the center still has a slight jiggle.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This helps prevent cracks.
11. After cooling, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight. Patience is key!
12. When ready to serve, make the sweetened whipped cream by beating the heavy whipping cream and powdered sugar until soft peaks form.
13. Top the cheesecake with whipped cream and garnish with lime zest or slices.

how to serve Cheesecake Factory Key Lime Cheesecake

Serve this delicious cheesecake chilled. Cut it into slices and place each slice on a plate. For an extra treat, add a dollop of whipped cream on top and garnish with lime zest or thin slices of lime. It pairs wonderfully with a cold glass of lemonade or sweet tea.

how to store Cheesecake Factory Key Lime Cheesecake

You can store any leftover cheesecake in the refrigerator. Cover the cheesecake tightly with plastic wrap or foil. It will stay fresh for about 5 to 7 days. If you want to keep it for a longer period, consider freezing it. Wrap the cheesecake well in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw it in the fridge before serving.

tips to make Cheesecake Factory Key Lime Cheesecake

• Make sure your cream cheese is at room temperature for a smoother batter.
• Be careful not to overmix the eggs; mixing just until combined will help the cheesecake remain creamy.
• Cracking can happen while cooling. Opening the oven door slowly helps avoid sudden temperature changes.

variation (if any)

If you want to switch things up, you can incorporate other flavors. Consider adding a bit of coconut for a tropical twist or swirl in some fresh fruit purees like raspberry or strawberry for a beautiful presentation and a flavor contrast.

FAQs

1. Can I use bottled lime juice instead of fresh?
While you can use bottled lime juice, fresh lime juice gives the cheesecake a brighter, more authentic flavor.

2. How can I tell when the cheesecake is done?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will firm up as it cools.

3. Can I make the cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead of time. It’s even better after resting in the fridge for a day or two.

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