Ingredients for Cheesecake Factory Key Lime Cheesecake My Version
- 1 ½ cups graham cracker crumbs
- Butter
- Granulated Sugar
- 3 (8-ounce) packages cream cheese
- ¼ cup granulated sugar (for crust) + 1 ¾ cups granulated sugar (for filling)
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- Key Lime Juice
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How to Make Cheesecake Factory Key Lime Cheesecake My Version
- Preheat oven to 375°F (190°C).
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons (3 ounces) melted unsalted butter, and ¼ cup granulated sugar. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and halfway up the sides of a 9 or 10-inch springform pan.
- Bake the crust for 7-8 minutes, or until lightly golden. Let cool completely.
- Make the filling: In a large bowl, beat 3 (8-ounce) packages cream cheese at room temperature until smooth and creamy. Gradually beat in 1 ¾ cups granulated sugar until well combined.
- Beat in 1 cup sour cream, 4 large eggs one at a time, 2 tablespoons all-purpose flour, and 1 teaspoon vanilla extract until smooth and creamy.
- Stir in ⅓ cup to ½ cup fresh lime juice (start with ⅓ cup and adjust to your desired tartness).
- Pour the filling over the cooled crust.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 250°F (120°C) and continue baking for 50-55 minutes (50 minutes for a 10-inch pan, 55 minutes for a 9-inch pan), or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let cool completely on a wire rack.
- Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
- Garnish with sweetened whipped cream and lime zest before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
112g
Fat
93g
Carbs
12g
