Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar

6 tablespoons butter, melted
Key Lime Cheesecake

3 bars (8 oz each) cream cheese, softened

1 cup granulated sugar

1 tablespoon cornstarch
zest of 1 lime

1/2 cup lime juice

3 large eggs

Sweetened Whipped Cream

1 cup heavy whipping cream

1/4 cup powdered sugar

lime zest or slices for garnish, optional

How To Make Copycat

Cheesecake Factory Key Lime

Preheat the oven to 300 degrees.

Position the oven racks so one is

just above the middle position

and the other is just below the

middle position. Lightly spray a

9-inch springform pan with cooking spray.

In a large mixing bowl, stir

together the graham cracker

crumbs, sugar, and melted

butter. Mix well until everything is incorporated.

Press the mixture into the

bottom and up the sides (about

1/2″ up) of the prepared springform pan.

Bake the crust for 15 minutes.

Remove from the oven and let

cool completely. While the crust

is cooling you can make your cheesecake filling.

For the filling — In a large bowl

with an electric mixer, or in the

bowl of an electric stand mixer, beat the cream cheese, sugar,

cornstarch, and lime zest

together until smooth and

creamy. Scraping down the sides of the bowl as needed.

Add the lime juice and mix until

combined. Add the eggs and mix

until just combined. Don’t over

mix because it can cause the

cheesecake to crack while

baking. Extra air beaten into the filling will cause cracking.

Pour the cheesecake filling over the crust and spread evenly.

Place a metal or glass pan on the

bottom rack of the oven and

pour in 3 cups of boiling water.

Immediately place the

cheesecake on the upper rack

and bake for 55-65 minutes until

the cheesecake is set around the

edges. You can expect a slight

jiggle in the center of the cheesecake.

When the cheesecake is done cooking, turn the oven off and prop the oven door open about 4 inches.

Keep the cheesecake in the oven for an hour until it is completely cooled.

Refrigerate the cheesecake for at least 4 hours or overnight is best.
When ready to serve, whip together the cream and powdered sugar until thick and creamy. Either spread the whipped cream evenly over the cheesecake or pipe it around the edges.

You can also just put a dollop on top. Add the garnish of lime slices or lime zest