This Copycat Cheesecake Factory key lime cheesecake is wonderful, with a scrumptious graham cracker crust, creamy and tart filling, and a dollop of sweetened whipped cream.
Ingredients
Crust made from Graham Crackers
1 1/2 cup crushed graham crackers
Two tbsp granulated sugar
6 teaspoons melted butter
Cheesecake with Key Lime
3 (8-ounce) bars of softened cream cheese
1 granulated sugar cup
1 tablespoon cornstarch 1 lime zest
Half a cup of lime juice
three huge eggs
Whipped Cream with Sugar
1 gallon heavy whipping cream
1 tablespoon powdered sugar
Optional lime zest or slices for garnish
Copycat Cheesecake Factory Recipe Key Lime Pie
Preheat the oven to 300°F. Position the oven racks so that one is just above the centre and the other is just below the middle. Coat a 9-inch springform pan lightly with cooking spray.
Combine the graham cracker crumbs, sugar, and melted butter in a large mixing bowl. Mix thoroughly until everything is combined.
Press the mixture into the prepared springform pan’s bottom and up the sides (approximately 1/2 inch up).
For 15 minutes, bake the crust. Allow to cool completely after removing from the oven. While the crust is cooling, prepare the cheesecake filling.
To make the filling — Cream the cream cheese, sugar, cornstarch, and lime zest together in a large mixing bowl or an electric stand mixer bowl until smooth and creamy. As needed, scrape down the edges of the dish.
Mix in the lime juice until well mixed. Mix in the eggs until barely mixed. Overmixing will cause the cheesecake to fracture while baking. Cracking will occur if extra air is pounded into the filler.
Spread the cheesecake filling evenly over the crust.
Pour 3 cups of boiling water into a metal or glass pan and place it on the bottom rack of the oven.
Place the cheesecake immediately on the upper rack and bake for 55-65 minutes or until the cheesecake is set around the edges. There will be a tiny jiggle in the center of the cheesecake.
When the cheesecake is done, turn the oven off and prop the door open 4 inches.
Place the cheesecake in the oven for an hour or until totally cold.
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
When ready to serve, whisk the cream and powdered sugar until thick and creamy. Spread or pipe the whipped cream evenly over the top of the cheesecake.
You may also smear some on top. Garnish with lime slices or lime zest.
