Key Lime Cheesecake Factory Copycat: The Ultimate Recipe

Key Lime Cheesecake Factory Copycat: Craving that tangy, creamy slice of paradise from The Cheesecake Factory, but don’t want to leave the comfort of your home? Well, you’re in luck! I’ve cracked the code and am thrilled to share my foolproof recipe for a Key Lime Cheesecake Factory Copycat that tastes just like the real deal. Prepare to be transported to dessert heaven with every single bite!

Key lime pie, the inspiration for this decadent cheesecake, boasts a rich history rooted in the Florida Keys. Legend has it that resourceful cooks in the late 19th century discovered the unique flavor of the tiny, tart Key limes and began incorporating them into pies using readily available ingredients like condensed milk. This cheesecake takes that classic flavor profile and elevates it to a whole new level of indulgence.

What makes this key lime cheesecake so irresistible? It’s the perfect balance of sweet and tart, the smooth, velvety texture of the cheesecake filling, and the satisfying crunch of the graham cracker crust. Plus, it’s surprisingly easy to make! This recipe allows you to recreate a restaurant-quality dessert in your own kitchen, impressing your friends and family with your baking prowess. Get ready to experience the ultimate key lime indulgence!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar
• ¼ teaspoon ground cinnamon (optional, but adds a nice warmth)
• For the Cheesecake Filling:
• 32 ounces cream cheese, softened to room temperature (very important!)
• 1 ¾ cups granulated sugar
• ¼ cup sour cream, room temperature
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• ½ cup Key lime juice (freshly squeezed is best, about 12-15 Key limes)
• 2 teaspoons Key lime zest (from about 12-15 Key limes)
• 1 teaspoon vanilla extract
• For the Sour Cream Topping:
• 16 ounces sour cream, room temperature
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• For the Garnish (Optional):
• Whipped cream
• Key lime slices
• Graham cracker crumbs

Preparing the Graham Cracker Crust:

1. Preheat your oven: Preheat your oven to 350°F (175°C). This is crucial for baking the crust properly.
2. Combine the dry ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Make sure everything is evenly distributed.
3. Add the melted butter: Pour the melted butter into the dry ingredients and mix well until the crumbs are evenly moistened. The mixture should resemble wet sand.
4. Press the crust into the pan: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to ensure an even and compact crust. You can also bring the crust slightly up the sides of the pan if you prefer a higher crust.
5. Bake the crust: Bake the crust for 8-10 minutes, or until lightly golden brown. This helps to set the crust and prevent it from becoming soggy.
6. Cool the crust: Remove the crust from the oven and let it cool completely while you prepare the cheesecake filling. This is important so the filling doesn’t melt the crust.

Making the Key Lime Cheesecake Filling:

1. Beat the cream cheese: In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese on medium speed until smooth and creamy. This usually takes about 3-5 minutes. Make sure there are no lumps! This is the most important step for a smooth cheesecake.
2. Add the sugar: Gradually add the sugar to the cream cheese, beating on medium speed until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
3. Incorporate the sour cream: Add the sour cream and beat until just combined. Be careful not to overmix at this stage, as overmixing can lead to cracks in the cheesecake.
4. Add the eggs and yolks: Add the eggs and egg yolks one at a time, beating on low speed until just combined after each addition. Again, avoid overmixing. The egg yolks add richness and color to the cheesecake.
5. Add the Key lime juice and zest: Stir in the Key lime juice, Key lime zest, and vanilla extract. Mix until just combined. The Key lime juice is what gives this cheesecake its signature flavor, so don’t skimp on it! The zest adds an extra layer of Key lime flavor.

Baking the Cheesecake:

1. Prepare the water bath: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping into the cheesecake. Place the wrapped springform pan inside a larger roasting pan.
2. Pour in the filling: Pour the cheesecake filling into the cooled graham cracker crust. Smooth the top with a spatula.
3. Add the hot water: Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. The water bath helps to create a moist and even baking environment, which prevents the cheesecake from cracking.
4. Bake the cheesecake: Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle. The baking time will vary depending on your oven, so keep an eye on it.
5. Turn off the oven and let it cool: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This allows the cheesecake to cool gradually, which helps to prevent cracking.
6. Remove from the water bath: Carefully remove the cheesecake from the water bath and let it cool completely on a wire rack.

Preparing the Sour Cream Topping:

1. Combine the ingredients: In a medium bowl, combine the sour cream, sugar, and vanilla extract. Mix until smooth and creamy.
2. Spread the topping: Spread the sour cream topping evenly over the cooled cheesecake.
3. Bake again (briefly): Bake the cheesecake again for 5-7 minutes, or until the sour cream topping is set. This helps to create a smooth and slightly tangy topping.
4. Cool completely: Remove the cheesecake from the oven and let it cool completely on a wire rack.

Chilling and Serving:

1. Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to set completely and develop its flavors.
2. Remove from the springform pan: Before serving, carefully remove the cheesecake from the springform pan. Run a thin knife around the edges of the cheesecake to loosen it from the pan.
3. Garnish and serve: Garnish with whipped cream, Key lime slices, and graham cracker crumbs, if desired. Slice and serve chilled. Enjoy!

Conclusion:

This isn’t just another cheesecake recipe; it’s a passport to pure dessert bliss! If you’ve ever craved that iconic slice from the Cheesecake Factory, prepare to be amazed. This Key Lime Cheesecake Factory Copycat recipe delivers that same tangy, creamy, and utterly irresistible experience, but from the comfort of your own kitchen. Trust me, the slight effort involved is *more* than worth it for the symphony of flavors that will dance on your taste buds.

Why is this a must-try? Because it perfectly balances the rich, decadent creaminess of a classic cheesecake with the bright, zesty tang of key limes. The graham cracker crust provides a delightful textural contrast, and the overall result is a dessert that’s both sophisticated and comforting. It’s the kind of treat that will impress your guests, satisfy your sweet tooth, and leave you wanting more.

But the best part? You have complete control! Feel free to get creative with your serving suggestions and variations. For a truly decadent experience, top each slice with a dollop of freshly whipped cream and a sprinkle of lime zest. Or, for a more tropical twist, consider adding a few toasted coconut flakes. If you’re feeling adventurous, you could even drizzle a homemade key lime curd over the top for an extra burst of flavor.

Here are a few more ideas to spark your imagination:

Serving Suggestions:

• Classic: Serve chilled with a dollop of whipped cream and lime zest.
• Tropical: Top with toasted coconut flakes and a slice of fresh lime.
• Decadent: Drizzle with homemade key lime curd or white chocolate ganache.
• Festive: Garnish with edible flowers or candied lime slices.
• Simple: Enjoy it plain – it’s delicious enough on its own!

Variations:

• Mini Cheesecakes: Bake the batter in muffin tins for individual servings.
• Key Lime Pie Bars: Press the graham cracker crust into a baking pan and top with the cheesecake filling. Bake until set and cut into bars.
• Chocolate Crust: Use chocolate graham crackers for the crust for a richer flavor.
• Vegan Key Lime Cheesecake: Substitute the dairy ingredients with plant-based alternatives for a vegan-friendly version.
• Key Lime Cheesecake Ice Cream: Blend chilled cheesecake with ice cream base and churn in an ice cream maker.

I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s the perfect dessert for any occasion, from a casual weeknight treat to a special celebration.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece. Once you’ve made this Key Lime Cheesecake Factory Copycat, I’d love to hear about your experience. Share your photos and comments on social media using #KeyLimeCheesecakeCopycat or tag me in your posts. Let me know what variations you tried and how they turned out. I can’t wait to see your creations! Happy baking! I hope you enjoy every single bite of this creamy, tangy, and utterly delightful dessert. It’s a guaranteed crowd-pleaser!