why make this recipe
Making Cheesecake Factory Key Lime Cheesecake at home brings the delightful taste of this classic dessert right to your kitchen. It’s perfect for any occasion, whether it’s a family gathering, a birthday party, or simply a treat for yourself. The balance of tangy lime and creamy cheesecake will surely impress your guests and make it a memorable dessert. Plus, you have control over the ingredients, making it a fun and rewarding baking experience!
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:
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Mix until the crumbs are well-coated.
- 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.
- 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.
- Add the cornstarch and lime zest to the cream mixture. Continue mixing until fully combined.
- Gradually add in the fresh lime juice, mixing at a low speed to combine.
- Finally, add the eggs, one at a time, mixing just until combined. Avoid overmixing here.
- Pour the cheesecake filling over the cooled graham cracker crust.
- Bake in the preheated oven for about 50-60 minutes or until the edges are set, but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This helps prevent cracks.
- After cooling, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight. Patience is key!
- When ready to serve, make the sweetened whipped cream by beating the heavy whipping cream and powdered sugar until soft peaks form.
- Top the cheesecake with whipped cream and garnish with lime zest or slices.
how to serve Cheesecake Factory Key Lime Cheesecake
Serve slices of this cheesecake chilled, topped with a generous dollop of whipped cream and a sprinkle of lime zest or fresh lime slices for an attractive presentation. It pairs well with a hot cup of tea or coffee, making it perfect for dessert after any meal.
how to store Cheesecake Factory Key Lime Cheesecake
Keep any leftover cheesecake in the refrigerator. Store it covered with plastic wrap or in an airtight container. It will last for about 4 to 5 days in the fridge. You can also freeze cheesecake slices for longer storage; just wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to 2 months. Thaw in the fridge before serving.
tips to make Cheesecake Factory Key Lime Cheesecake
- Make sure all your ingredients are at room temperature for a smooth batter.
- Avoid overmixing the eggs as this can incorporate too much air and cause cracks.
- Use fresh lime juice for the best flavor—bottled lime juice may not have the same zing.
- Let the cheesecake cool slowly in the oven to minimize the risk of cracks.
- If you like a firmer cheesecake, increase the baking time slightly, but be sure not to overbake.
variation (if any)
You can experiment with different flavors by adding other citrus juices like lemon or orange for a refreshing twist. Additionally, consider making a coconut topping or using a different flavored crust, like Oreos, for a unique spin on the classic key lime cheesecake.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can, but keep in mind it might affect the creaminess and richness of the cheesecake.
2. How can I tell when my cheesecake is done?
The edges should be set, and the center should have a slight jiggle. It will firm up as it cools.
3. What should I do if my cheesecake cracks?
Don’t worry! Cracks are common in cheesecakes. You can cover them with whipped cream or fruit topping to hide imperfections.
4. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is even better when made a day in advance, allowing the flavors to meld together in the refrigerator.
5. Can I add a different fruit topping?
Yes! Berries, mango, or even a fruit compote can all make delightful toppings for your key lime cheesecake.
Cheesecake Factory Key Lime Cheesecake
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and tangy key lime cheesecake with a crunchy graham cracker crust, perfect for any occasion.
Ingredients
- 3 (8 oz) bars cream cheese, softened
- 1 cup white granulated sugar
- 1 tablespoon cornstarch
- Zest of 1 lime
- 1/2 cup fresh lime juice
- 3 large eggs (room temperature)
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons white granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Lime zest or thin slices for garnish (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well-coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for about 10 minutes, then remove it from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the cornstarch and lime zest to the cream mixture and mix until combined.
- Gradually add in the fresh lime juice, mixing at low speed.
- Add the eggs, one at a time, mixing just until combined.
- Pour the cheesecake filling over the cooled graham cracker crust.
- Bake for 50-60 minutes until the edges are set, but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour.
- Once cooled, cover and refrigerate for at least 4 hours, preferably overnight.
- Before serving, beat the heavy whipping cream and powdered sugar until soft peaks form.
- Top the cheesecake with whipped cream and garnish with lime zest or slices.
Notes
Ensure ingredients are at room temperature for a smoother batter. Use fresh lime juice for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
