This Cheesecake Factory Copycat Key Lime Cheesecake is very creamy and really close to the original.
The crust is one of the best tasting graham cracker crusts I have ever made and it did not get soggy at all.
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 is not like that at all, it is so smooth and creamy and silky!
I really had raves from everyone who tasted it. If you like Key Lime Pie, you will absolutely love this cheesecake.
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This is an excellent copycat of the Cheesecake Factory Key Lime Cheesecake!
- 2 cups graham cracker crumbs crushed (approximately 2 sleeves)
- 1/2 cup butter melted
- 1/4 cup granulated sugar
- 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
- In 9 or 10 inch spring form 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.
- 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.
- 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.
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Oreo Cheesecake – Easy To Make And Delicious!
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