Of course! Creating a copycat version of The Cheesecake Factory’s Key Lime Cheesecake is a fantastic project. Their version is known for its rich, creamy key lime filling, a tangy-sweet swirl, a graham cracker crust, and a layer of whipped cream on top.
This recipe breaks it down into manageable components to recreate that iconic dessert at home.
Copycat Cheesecake Factory Key Lime Cheesecake
This recipe mimics the layered structure of the original. Be sure to allow plenty of time for chilling.
Ingredients:
For the Graham Cracker Crust:
· 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
· ⅓ cup granulated sugar
· 6 tablespoons unsalted butter, melted
· A pinch of salt
For the Key Lime Filling:
· 3 (8 oz) packages full-fat cream cheese, softened to room temperature
· 1 cup granulated sugar
· 3 large eggs, at room temperature
· 1 cup sour cream (full-fat), at room temperature
· ½ cup fresh Key lime juice (Nellie & Joe’s is the classic bottled brand if you can’t find fresh)
· 2 tablespoons Key lime zest (from about 10-15 key limes)
· 2 teaspoons vanilla extract
· ¼ cup all-purpose flour
For the Tangy Sour Cream Swirl:
· 1 ½ cups sour cream (full-fat)
· ⅓ cup granulated sugar
· 1 teaspoon vanilla extract
For the Topping & Garnish:
· 1 ½ cups heavy whipping cream, cold
· 3 tablespoons confectioners’ sugar
· ½ teaspoon vanilla extract
· Thin Key lime slices or zest for garnish
Instructions:
- Prepare the Crust:
· Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with a double layer of heavy-duty aluminum foil to prevent water leakage.
· In a medium bowl, mix the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand.
· Press the crumbs firmly and evenly into the bottom and about 1 inch up the sides of the prepared pan.
· Bake for 10 minutes. Remove from the oven and set aside to cool. Reduce oven temperature to 300°F (150°C).
- Make the Key Lime Filling:
· In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes.
· Add the sugar and beat until fully combined, scraping down the sides of the bowl as needed.
· Add the eggs one at a time, beating on low speed just until each yolk disappears. Do not overmix.
· Add the sour cream, key lime juice, key lime zest, and vanilla extract. Beat on low until just combined.
· Finally, add the flour and mix on low until just incorporated. The batter should be smooth.
- Bake in a Water Bath:
· Pour the filling into the cooled crust.
· Place the springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
· Carefully transfer to the oven and bake for 60-75 minutes. The edges will be set, but the center will still have a slight jiggle when you gently shake the pan.
· Turn off the oven, crack the oven door open, and let the cheesecake sit in the warm oven for 1 hour. This prevents cracking.
- Add the Sour Cream Swirl & Chill:
· While the cheesecake is in the oven, make the swirl: Whisk together the 1 ½ cups sour cream, ⅓ cup sugar, and 1 tsp vanilla until smooth.
· After the 1-hour rest in the oven, carefully remove the cheesecake from the water bath and run a thin knife around the edge of the pan to loosen it (this also helps prevent cracking).
· Gently spread the sour cream mixture evenly over the top of the warm cheesecake.
· Return the cheesecake to the oven (turned off, door cracked) for another 10 minutes.
· Remove from the oven, place on a wire rack, and cool to room temperature (about 2 hours).
· Once cooled, cover loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
- Final Assembly & Serving:
· Right before serving, make the whipped cream: In a chilled bowl, whip the cold heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
· Carefully remove the sides of the springform pan.
· Pipe or dollop the fresh whipped cream on top of the chilled cheesecake. Garnish with thin key lime slices or zest.
· Important: For the best texture and clean slices, use a sharp knife dipped in hot water and wiped dry between each cut.
Key Tips for an Authentic Taste & Texture:
· Room Temperature is Key: All refrigerated ingredients (cream cheese, eggs, sour cream) MUST be at room temperature. This ensures a smooth, lump-free batter and prevents cracking.
· Don’t Overmix: Once you add the eggs, mix on low speed and only until combined. Overmixing incorporates too much air, which causes the cheesecake to puff up and then crack as it cools.
· The Water Bath is Non-Negotiable: This gentle, moist heat is the secret to the Cheesecake Factory’s incredibly creamy, dense-yet-smooth texture. It prevents the cheesecake from overcooking, drying out, or cracking.
· Patience with Chilling: The long chill in the fridge is essential for the flavor to develop fully and for the cheesecake to set to the proper sliceable consistency.
· Key Lime vs. Persian Lime: Key limes are smaller, more aromatic, and have a more complex, tart flavor. They are highly recommended. If you can only find regular (Persian) limes, you may want to add an extra tablespoon of juice and zest for more punch.
Enjoy your homemade masterpiece! It’s a labor of love, but the result is every bit as decadent as the restaurant’s.