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
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
Recipe Adapted From: Food.com
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This cheescake is delicious! I did it exactly like the recipe. For the key lime flavoring, I started with 1/2 cup, but ended up adding another 1/8 cup, and it turned out the perfect tartness. We all loved it! Definitely worth making and a keeper recipe!
Perfect! Thank you for your comment and review of this key lime cheesecake recipe, Stephanie! I really appreciate your feedback. 🙂
Hello, the ingredient list does not have any cream for the cheesecake, but the instructions say to be in cream with the sugar. Am I supposed to use cream in the cheesecake recipe? If so, how much? Thank you.
Never mind! I was reading it incorrectly. Cream as is in the verb. Thank you! Also, just made it, used 3/4 cups of the key lime juice and it was amazing!
Glad it worked out well for you, sarah! Thank you!