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!

The Cheesecake Factory’s Key Lime Cheesecake is an all-time favorite. Now make it at home and have the WHOLE Pie -- and not just one slice. Our Secret Restaurant Recipe for their Key Lime Cheesecake tastes just like The Cheesecake Factory's.

Cheesecake Factory’s Key Lime Cheesecake Restaurant Recipe

Graham Cracker Crumbs

Sugar

Butter (melted)

Cream Cheese (softened)

Eggs

Sour Cream

All-Purpose Flour

Lime

Vanilla Extract

Green Food Coloring (optional)

Whipped Cream (for topping)

Combine crumbs, sugar and butter in a bowl and mix well.

Press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 or 10-inch springform pan.

Bake at 350°F for 10 minutes or until golden.

Transfer the pan to a rack and cool.

Crust

While the crust is cooking, in a large bowl combine the cream cheese and sugar.

Mix at medium speed with an electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in sour cream, flour, lime juice, vanilla and green food coloring.

Pour mixture into cooled crust.

Bake the cheesecake in the 350°F oven for about 15 minutes. Reduce the oven to 250°F and bake for 50 - 55 minutes longer, or until center is barely set.

Remove the cheesecake and cool on a rack.

Once cooled, chill it, covered, overnight.

Using a knife loosen cake from rim of pan. Remove the cheesecake from the pan and transfer it to a cake stand.

Filling

My key lime cheesecake features a smooth and creamy key lime custard filling over a crisp graham cracker crust. This recipe is easy, with NO water bath and minimal prep time. Recipe includes a how-to video!

½ cup key lime juice

table salt

unsalted butter

Tablespoons sugar

light brown sugar (firmly packed)

Tablespoons unsalted butter (melted)

oz cream cheese (softened to room temperature)

sour cream

eggs (lightly beaten, room temperature preferred)

Combine key lime juice, egg yolks, sugar, and salt in a saucepan and whisk to combine. Add butter and turn stovetop to medium-low heat.

Cook, whisking constantly, until mixture is slightly thickened (it will become more opaque and will likely begin to simmer just below the surface). Once this happens, immediately remove from heat and pour through a fine mesh strainer into a heatproof bowl.

Allow curd to cool completely before using in cheesecake batter, you may speed up the process by placing a piece of wax or parchment paper against the surface and refrigerating until cooled (about 30 minutes). While cooling, prepare crust and preheat oven to 325F (165C).

For Curd

Stir together graham cracker crumbs and sugars. Add butter and stir until well-combined and all crumbs are moistened.

Press crumbs into the bottom and up the sides of an ungreased 9” springform pan. Set aside. Once curd has cooled, prepare cheesecake batter.

In a large bowl using an electric mixer (or using stand mixer with paddle attachment), stir together cream cheese and granulated sugar on medium-low speed until creamy, smooth, and completely combined.

Add sour cream and stir until combined. Scrape sides and bottom of bowl with a spatula.

With mixer on low-speed stir in cooled key lime curd until completely combined.

Add eggs one at a time, stirring on low speed until just combined after each addition. Scrape the sides and bottom of the bowl as needed to ensure batter is uniform.

Pour batter evenly into prepared cheesecake pan and bake in the center rack of your oven on 325F (165C) for 50-60 minutes. The cheesecake should be mostly set once finished but the center will still jiggle slightly like jello once it is finished baking.

Allow cheesecake to cool to room temperature for about an hour then, once it’s cool enough to pick up, transfer to refrigerator to chill 6 hours or overnight before slicing and serving (I leave the cheesecake in the springform pan until serving).

Serve topped with a generous dollop of homemade whipped cream.

Cheesecake

This was a fun challenge. I never made a curd before. This recipe and video was very easy to follow and the end result was amazing! Plus the whipped cream recipe made it perfect!

Wonderful recipe! This was a huge hit at my house, everyone loved it! This has the perfect key lime taste. I usually don't like cheesecake that much because most cheesecakes seem overly sweet, but this one isn't! The same with your lemon cheesecake which I made a while ago, the lemon and lime juice really help balance the sugar! Thank you, Sam!

Hi Sam, I made the key lime cheesecake exactly to your well tested recipe specifcations and it was beyond delicious! My mother absolutely loved it for her my M Day special dessert as did I and my sister. I've already shared the recipe (link) with my fellow bakers. Amazing and will make again!!!!

I read the whole thing but I cannot find the measurement for the key like curd. I have some made and have way too much but I don’t know how of it to use for this

https://content.jwplatform.com/videos/su4m7fTd.mp4

My Key Lime Cheesecake features a smooth and creamy key lime custard filling over a crisp graham cracker crust. This recipe is easy, with NO water bath and minimal prep time.

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Top 5 key lime cheesecake recipes from across the web

The most viewed key lime cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Key Lime Cheesecake

Key Lime Cheesecake

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Key Lime Cheesecake

The most viewed key lime cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine