Cheesecake Factory Key Lime Cheesecake--My Version

Submitted by Chef #607540

"This is as close as I was able to come to the Cheesecake Factory Key Lime Cheesecake--a little creamier than the other versions posted here, and I think closer to the original."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 1 cheesecake
• Serves: 12

ingredients

• For crust

• 2 cups graham cracker crumbs, crushed (approximately 2 sleeves)
• 1⁄2 cup butter, melted
• 1⁄4 cup granulated sugar

• For filling

• 3 (8 ounce) packages cream cheese, room temperature
• 1 cup sugar
• 1 cup sour cream
• 1⁄4 cup flour
• 2 teaspoons vanilla
• 4 eggs
• 3⁄4 cup trader joe's key lime juice

directions

1. In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.
2. Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps. Cream in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.
3. Pour over prepared crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan. Refrigerate at least 6 hours before serving. May be garnished with sweetened whipped cream, lime zest, or both.

Reviews

[Nano8917]

I made this Key Lime cheesecake last night. I too followed the recipe exactly except I used fresh key limes (1 bag), plus I added 1 tablespoon key lime zest. Even after adding the zest, I did not think it was too tart. But key lime lovers know that's what makes a Key Lime Pie so good. This recipe made a very creamy cheesecake. The crust was one of the best tasting graham cracker crust I have ever made and it did not get soggy at all. I did have to cook the cheesecake about 20 minutes longer. I reviewed several recipes on the Internet for Key Lime Cheesecake and I'm so happy I chose this one. It is so delicious and I will definitely be making it again. If you like Key Lime Pie, you will absolutely love this cheesecake. Thanks so much for posting this recipe!

 

[tsee9572]

Cheesecake is my favorite dessert and I've baked so many throughout the years I can't even keep track of them all. The trouble is, since I've prepared so many and since I have my tried & true favorites it's hard for a new recipe to stand up to that. This cheesecake recipe far exceeded my expectations. I fought the urge to adjust the recipe to my usual ratios and instead made it just as written. The consistency and texture are truly outstanding. I'm not a fan of the thicker, "dryer" texture of a New York style cheesecake and this was not like that at all, it was so smooth and creamy and silky! I have never used the baking method of cooking at a super low temperature but this came out of the oven more beautifully cooked than any other cheesecake I can recall. It was perfectly cooked consistently from the outermost edges to the very center. No cracking, no browning, no rising & falling. It was truly perfect in every sense! The flavor was also wonderful . The only change I made to the recipe was to use fresh key lime juice (squeezed from a full bag of key limes) instead of Trader Joe's bottled juice. I got compliment after compliment. I will certainly be making this again.

 

[dkwasney_699400]

Made this about 6 times comes out great. This time I made orange cheesecake, squeezed 3 oranges and put the zest of 2 oranges in the mix. Just before serving I put a little orange zest on top. Big hit.

 

[Charlie Tuna]

I made this Key Lime Cheesecake yesterday for my wife (she was taking it to work). I followed the instructions to the letter, with a small tweak for the crust: I used 4 TBS of coconut oil and 4 TBS butter in the crust. While the crust was baking, it smelled awesome! I grease my spring form pan with regular spray and then line it with parchment paper. I pinch a square piece in the bottom, and trim it up; then I cut strips to line the sides. After all of this, I spray everything with Baker's Joy (but you could probably get away with regular spray or even butter). As the cheesecake cools, the sides pull in and (usually) this paper and spray are one of the ways to prevent the dreaded crack. Meanwhile, the filling went together without incident or changes. I used room temperature cream cheese, key lime juice (I used Nellie and Joe's) and eggs. I didn't want the risk of the sour cream becoming room temperature but I did remove if from the refrigerator about 30 minutes before turning the oven on. I wanted to use less than 3/4 cup of lime juice but as I was pouring it into the mixer, I slipped and put all but about a tablespoon in. What the heck, I added the rest. When I removed the bowl I tasted the mix: it was definitely Key Lime! I baked the cake following the instructions, but I ended up adding 20 minutes to the end. Playing peek-a-boo after the 55 minutes may have made my cheesecake crack! Oh well, this hasn't happened in a long time so I guess I was due for a crack. After the cooking time, I shut the oven off and let the cake cool inside for about 4 hours. Then I put it in the fridge for about 7. Of course, I had to taste my work before I sent it to the masses. The texture was not typical of cheesecake, more creamy and silky if that makes sense. The center was cooked perfectly and the edges were ever so slightly golden. The taste: well, if you have had Key Lime pie in the Keys, where your jaws spasm because of the tart goodness, then this will be a pleasant surprise. I softened my slice with some whipped creme and it was the perfect balance (for me). Back to that coconut oil addition in the crust. It was not noticeable except for the corner where the bottom transitions to the side and the crust is a bit thicker. Then the coconut oil addition was noticeable and delicious! My wife reported back this morning that this cheesecake was A HIT with her co-workers! One even said this was by far the best thing I had ever made (I beg to differ but then again I am not a Key Lime fanatic). So, the full 3/4 cup of Key Lime juice was on the mark. The next time, I may tweak the filling like a poster (Tatooinedweller) mentioned with the two tone and contrasting tartnesses. I also may try to cook it like I regularly do for cheesecake (60 minutes at 350 for a 9 inch pan) or I may just tack on the extra 20 minutes without opening the oven. If I don't make any ingredient tweaks, I think this 'Cheesecake Factory Key Lime Cheesecake--My Version' from LuAnn_Mason is perfect! Thank you so much LuAnn for posting this awesome recipe!

 

[kellyjene63]

followed recipe exactly except added 1/2 cup of real lime juice. perfect. Others said they needed to cook longer I was able to cook it for the 50 min and it came out perfect. First time my cheese cake didn't fall or crack. I will make this again.