Cheesecake Factorykey Lime Cheesecake by Todd Wilbur
Indulge in the tropical tang of the Cheesecake Factory Key Lime Cheesecake, expertly recreated by Todd Wilbur in this luscious recipe. Crafted with a buttery graham cracker crust and a silky filling featuring freshly squeezed key lime juice, this dessert strikes the perfect balance between zesty and sweet. Baked to creamy perfection in a gentle water bath and topped with fluffy whipped cream and vibrant lime slices, this cheesecake is a showstopping treat that's ideal for any special occasion or a refreshingly indulgent dessert. With step-by-step instructions and only 25 minutes of prep time, you can bring the signature flavors of the Cheesecake Factory to your own kitchen.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 0.3 cups Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 0.75 cup Sour cream
- 0.66 cup Key lime juice, freshly squeezed
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 cup Whipped cream, for garnish
- 1 unit Lime slices, for garnish
Instructions
Preheat your oven to 300°F (150°C).
In a medium mixing bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Stir until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese until light and fluffy, using a hand or stand mixer.
Gradually add 1 cup of granulated sugar and beat until smooth and creamy.
Mix in the sour cream, key lime juice, and vanilla extract. Continue beating until fully incorporated.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracking during baking.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Place the springform pan into a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Carefully transfer the baking dish to the preheated oven and bake for 75-90 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool.
Remove the cheesecake from the oven and water bath, then transfer it to a wire rack to cool completely at room temperature.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Before serving, garnish with whipped cream and lime slices for a decorative and refreshing touch.
Slice, serve, and enjoy your homemade Key Lime Cheesecake!
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 27.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 99 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 121 mg | 3% | |
*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.
