key lime cheesecake

This Key Lime Cheesecake is unbelievably delicious! It's perfectly tart, perfectly sweet, perfectly tangy, perfectly creamy, perfectly luscious - it's perfectly everything! You know it's good when you can't help but reach into the fridge at midnight for another slices (whoops)! Trust me though it is worth every single calorie.

Key Lime Cheesecake

sugar

Tbsp (8 grams) cornstarch

(8 oz) pkgs. cream cheese, (softened well (but not melted))

eggs

(160 grams) sour cream

(80 milliliters) heavy cream

(120 milliliters) fresh lime or key lime juice

tsp vanilla extract

(235 milliliters) heavy cream

Tbsp (33 grams) granulated sugar

raspberries

For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil*.&nbsp;

Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened.&nbsp;

Pour into prepared springform pan and press evenly into bottom and up the sides coming about 1-inch from the top. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.

Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).

For the cheesecake filling:&nbsp;In a small mixing bowl whisk together granulated sugar and cornstarch until well combined. Add cream cheese to a large mixing bowl, pour sugar mixture over top and using an electric hand mixer blend cream cheese until smooth.

Mix in eggs one at a time, mixing just until combined after each addition. Scrape down sides and bottom of bowl. Add sour cream and heavy cream and mix until combined.&nbsp;

Mix in lime juice and vanilla. Tap bowl forcefully against countertop about 30 times to release any large air bubbles.&nbsp;

Pour over cooled graham cracker crust. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water around cheesecake pan to reach halfway up the side of the cheesecake pan.&nbsp;

Bake in preheated oven until cheesecake is nearly set but still jiggly in the center, about 60 - 65 minutes. Remove from oven and cool on a wire rack for 1 hour. Cover and chill in refrigerator 8 hours or overnight.

For the topping:&nbsp;In a medium mixing bowl whip heavy cream using an electric hand mixer set on high speed until soft peaks form. Add granulated sugar and whip until stiff peaks form.&nbsp;

Transfer to a piping bag fitted with a star tip and pipe over cheesecake just before serving. Garnish with berries, lime wedges, lime zest and mint if desired. Store cheesecake in refrigerator.

Key lime cheesecake made with deliciously tart key limes and silky sweetened cream cheese is decadent, simple, and always a hit!

graham cracker crumbs

sugar (granulated)

butter (melted (we used salted))

cream cheese (8 ounces each, softened)

real vanilla extract

eggs (large)

lime juice (or lime juice)

heavy cream (also

sugar (also called confectioners sugar)

lime ((for garnish, if desired))

Combine graham cracker crumbs, 3 tablespoons of granulated sugar, and butter. Press graham cracker mixture into bottom of 9-inch springform pan.

With an electric mixer, beat cream cheese, 1 cup granulated sugar, and vanilla extract until combined. Add eggs, 1 at a time, mixing on low speed until blended.

Gently blend in lime juice, then pour cheesecake mixture over crust.

Bake in a preheated oven at 325F for 55 minutes or until center is almost set. Remove from oven, and then run knife around rim of pan to loosen cake. Place in the refrigerator to chill.

Refrigerate for at least 4 hours, but ideally overnight.

While the cheesecake is chilling, whip the heavy cream with the powdered sugar and vanilla and until stiff peaks form.

Spread the whipped cream on top of the chilled cheesecake and garnish with lime zest and sliced limes if desired.

Cheesecake Factory Key Lime Cheesecake is a zesty treat that screams summer dessert. This copycat Cheesecake Factory recipe is easy to make!

Cheesecake Factory Key Lime Cheesecake Copycat Recipe

butter (or margarine, melted)

cream cheese (softened)

vanilla extract

heavy cream

Preheat the oven to 325°F.

In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, and butter. Press onto the bottom of a 9-inch springform pan.

Using a stand mixer or electric hand mixer, beat cream cheese, 1 cup sugar, and vanilla extract on high speed until blended. Add eggs, 1 at a time, mixing on low speed after each, just until combined. Add and blend in lime juice.

Pour cheesecake filling over the crust.

Bake for 55 minutes, or until the center is slightly jiggly, but almost set. Run a knife around the rim of the pan to loosen the cake, but do NOT remove the rim yet.

Refrigerate the cheesecake in the pan for 4 hours. Remove from the fridge and set pan on a serving platter. Unlatch and remove the springform pan.

In a tall bowl (I use an 8-cup liquid measuring cup) or bowl of stand mixer, use a hand or stand mixer on high speed to whip the heavy cream with the powdered sugar and vanilla extract. Whip until stiff peaks form.

Spread the whipped cream on top of the chilled cheesecake.

Top with lime zest, slice and serve!

This cheesecake was amazing and so simple to make! Tastes just like The Cheesecake Factory!

Key lime pie is a household favorite, so I was so excited to try this one out ! Cheesecake and Key lime together are perfect. This will be a summer staple!

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Top 3 key lime cheesecake recipes from across the web

The most viewed key lime cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Key Lime Cheesecake

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The most viewed key lime cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine