Copycat Cheesecake Factory Key Lime Cheesecake from 1st Recipes (Print Version)

A creamy baked key lime cheesecake with a graham cracker crust, tangy lime filling, and soft whipped cream topping.

# Ingredients:

For the crust

01 - 1 3/4 cups (210 g) graham cracker crumbs
02 - 3 tablespoons granulated sugar
03 - 6 tablespoons (85 g) unsalted butter, melted
04 - 1/4 teaspoon fine salt

For the filling

05 - 24 oz (680 g) full-fat cream cheese, softened
06 - 1 cup (200 g) granulated sugar
07 - 1 tablespoon cornstarch
08 - 1 tablespoon finely grated lime zest
09 - 1/2 cup (120 ml) key lime juice or fresh lime juice
10 - 1/2 cup (120 g) sour cream, room temperature
11 - 1 teaspoon vanilla extract
12 - 3 large eggs, room temperature

For the topping

13 - 1 cup (240 ml) cold heavy whipping cream
14 - 3 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - Lime zest and thin lime slices, for garnish

# Instructions:

01 - Heat the oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Mix graham crumbs, sugar, melted butter, and salt until evenly moistened. Press into the bottom and about 1/2 inch up the sides of the pan. Bake for 10 minutes, then cool.
03 - Beat cream cheese, sugar, cornstarch, and lime zest on medium-low speed until smooth. Mix in lime juice, sour cream, and vanilla. Add eggs one at a time on low speed, mixing only until combined.
04 - Lower the oven to 300°F and place a pan of hot water on the lower rack. Pour filling into the crust. Bake 60-70 minutes until the edges are set and the center still has a soft jiggle.
05 - Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then move it to a rack until no longer warm.
06 - Cover and refrigerate the cheesecake for at least 6 hours, or overnight, before removing the springform ring.
07 - Whip cold cream, powdered sugar, and vanilla to medium-stiff peaks. Pipe or spread over the chilled cheesecake and garnish with lime zest and thin lime slices.

# Notes:

01 - Best made one day ahead for the cleanest texture.
02 - Use room-temperature dairy for a smoother filling.
03 - Chill at least 6 hours before slicing.

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