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.