Key Lime Cheesecake Copycat Recipe

Cheesecake Factory Copycat Key Lime Cheesecake

Cheesecake. I love a good cheesecake and I especially love one with a good crust. This vanilla wafer crust is perfect for this tart and creamy Key Lime cheesecake.

Truth be told, I have had the Cheesecake Factory’s Key Lime cheesecake before, but it has been a while. So, I cannot personally testify of the similarities. However, I can tell you that this is definitely a good cheesecake and it is probably right up there with Cheesecake Factory’s version!

Because I used unsalted butter, I added about 1/4 teaspoon of salt to my crust mixture. I think it turned out great! I’m a crust person. I have even been known to scrape most of the cheesecake off of the last few bites and just eat the crust part. Yum.

I do not have easy access to Key Limes, but I wanted to try to get an authentic flavor so I used some Key West Lime Juice that I found at my local grocery store. If you prefer your cheesecake to be less tart, you can start with a 1/2 cup or so of juice. I ended up adding closer to 3/4 cup though.

Delicious, smooth and creamy cheesecake ready to be baked. Another truth to be told, I actually over-baked my cheesecake. I was nervous about under cooking and I overdid it. So, I did get some cracks and sinking after it cooled. The cheesecake still tastes awesome though! Next time around I’ll just take it out of the oven right around 50-60 minutes and once the cake is jiggling in a united manner. 😉

This cheesecake is delicious with the vanilla crust, creamy and tart filling, and a dollop of sweetened whipped cream on top. Enjoy!

A good springform pan is a must for making cheesecake! It seems like most pans end up leaking a bit, so I usually wrap foil around the bottom of the pan or stick a baking sheet on the rack below to catch any spills.

Key Lime Cheesecake Copycat Recipe

This key lime cheesecake is delicious with the vanilla crust, creamy and tart filling, and a dollop of sweetened whipped cream on top.

5 / 5 ( 7 Reviews )

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Serves: 8

Adjust Servings: 8

US CustomaryMetric

Ingredients

Crust:

• 2 cups vanilla wafer crumbs
• ½ cup unsalted butter melted
• ¼ teaspoon salt
• ¼ cup sugar

Filling:

• 3 8 ounce packages cream cheese, room temperature
• 1 cup sugar
• 1 cup sour cream room temperature
• ¼ cup flour
• 2 teaspoons vanilla
• 4 eggs room temperature
• ½ - ¾ cup key lime juice

Instructions

• Preheat oven to 375°F/190°C. Combine crumbs, melted butter, salt, and sugar. Press evenly into the bottom and halfway up the sides of a 9- or 10-inch springform pan. Bake for 7-8 minutes. Remove from oven and set aside.
• Beat the cream cheese, then add sugar and cream until smooth, scraping sides of bowl regularly. Mix in the sour cream, flour, and vanilla. Mix in the eggs, 2 at a time, until incorporated. Once smooth, stir in the lime juice. If you prefer a less tart cheesecake, start with 1/2 cup of juice.
• Pour the filling over the prepared crust. Bake at 375°F/190°C for 15 minutes. Then lower the temperature to 250°F/120°C and bake for another 50-60 minutes. Cool in pan on a wire rack for about 20 minutes. Run a sharp knife around the edge to loosen the cheesecake, but leave in the pan.
• Refrigerate for about 6 hours before serving. Serve with sweetened whipped cream and lime zest, if desired.

Nutrition

Calories: 754kcal | Carbohydrates: 62g | Protein: 10g | Fat: 53g | Sodium: 513mg | Fiber: 1g | Sugar: 44g

Recipe Adapted From: Food.com