Cheesecake Factory Key Lime Cheesecake My Version
Indulge in the luscious flavors of this 'Cheesecake Factory Key Lime Cheesecake My Version,' a creamy, zesty dessert that’s perfect for any occasion. This homemade rendition features a buttery graham cracker crust paired with a velvety filling of rich cream cheese, tangy key lime juice, and a hint of lime zest for that signature tart-sweet balance. Baked to perfection in a gentle water bath, this cheesecake achieves a smooth, crack-free top and melts in your mouth with every bite. Topped with optional fluffy whipped cream and garnished with lime slices, it’s as visually stunning as it is delicious. With simple ingredients and step-by-step instructions, this recipe ensures a bakery-quality dessert right from your kitchen. Perfect for dinner parties, holidays, or whenever a citrus-inspired treat is calling your name!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 4 large eggs
- 0.5 cup key lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (for optional topping)
- 2 tablespoons powdered sugar (for optional topping)
- as desired lime slices (for garnish)
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks during a water bath.
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes.
Add the sour cream and flour to the mixture and beat until well combined.
Add the eggs, one at a time, mixing on low speed after each addition until just incorporated to avoid overmixing.
Gently fold in the key lime juice, lime zest, and vanilla extract until evenly distributed.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the springform pan to create a water bath.
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and the water bath. Run a knife around the edges to loosen the cheesecake from the pan, then let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
Optional: To make whipped cream topping, beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form. Pipe or spread the whipped cream over the cheesecake and garnish with lime slices before serving.
Nutrition Facts
Calories |
6373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.6 g | 603% | |
| Saturated Fat | 276.5 g | 1382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2118 mg | 706% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 466.1 g | 169% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 334.2 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1411 mg | 109% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
