Irresistible Cheesecake Factory Key Lime Cheesecake in 5 Steps

If you’ve ever had The Cheesecake Factory’s Key Lime Cheesecake, you know it’s the kind of dessert that sticks with you—creamy, tangy, and utterly unforgettable. I’ve been obsessed with recreating it at home for years, and after countless trials (and maybe a few kitchen disasters), I’ve finally nailed it. This recipe captures everything I love about the original: that velvety smooth texture, the perfect balance of sweet and tart, and that bright pop of lime that makes it so refreshing. Trust me, once you try this homemade version, you’ll feel like you’ve brought a slice of The Cheesecake Factory right into your kitchen. It’s become my go-to dessert for summer parties, potlucks, and honestly, just because I deserve a treat. Let’s dive in and make some magic!

Why You’ll Love This Cheesecake Factory Key Lime Cheesecake Recipe

Oh, where do I even start? This cheesecake is everything—creamy, dreamy, and packed with that tangy Key lime punch that makes you close your eyes and savor every bite. It’s like sunshine on a plate! Here’s why this recipe is a total game-changer:

• Restaurant-quality at home: No need to wait for a special occasion (or a long waitlist at The Cheesecake Factory)—this tastes just like the real deal, but you can make it in your pajamas.
• Perfect balance: The creamy richness of the cheesecake plays so nicely with the bright, zesty lime. It’s sweet but not cloying, tangy but not puckering—just right.
• Surprisingly simple: Don’t let the fancy name fool you. If you can mix a few ingredients and turn on an oven, you’ve got this.

Seriously, one bite and you’ll be hooked. It’s the kind of dessert that’ll have your friends begging for the recipe—and you’ll love how easy it is to whip up whenever the craving strikes!

Ingredients for Cheesecake Factory Key Lime Cheesecake Recipe

Okay, let’s gather our lineup—these are the players that make this cheesecake sing. And trust me, every single one matters! Here’s what you’ll need:

• Graham cracker crumbs (2 cups) – The classic base. If you’re feeling extra, crush them yourself for that rustic texture.
• Melted butter (½ cup) – Unsalted, please! This binds the crust and gives it that irresistible richness.
• Sugar (¼ cup for the crust, plus 1 cup for the filling) – We’re using granulated for that perfect sweetness.
• Cream cheese (24 oz) – Must be softened to room temperature. This is non-negotiable for that silky-smooth filling.
• Eggs (3 large) – Also at room temp—cold eggs can make the filling lumpy.
• Sour cream (½ cup) – The secret to that creamy tang. Full-fat is best here.
• Key lime juice (½ cup) – Freshly squeezed if you can! The bottled stuff works, but fresh is magic.
• Key lime zest (1 tbsp) – This is where the bright flavor really pops. Don’t skip it!
• Vanilla extract (1 tsp) – Just a splash to round everything out.

See? Nothing too wild—just good, honest ingredients that come together in the most delicious way.

How to Make Cheesecake Factory Key Lime Cheesecake Recipe

Alright, let’s get to the fun part—bringing this beauty to life! Don’t worry if you’re new to cheesecakes; I’ll walk you through every step. Just follow along, and you’ll have a showstopper dessert that’ll impress everyone (including yourself!).

Preparing the Crust

First things first: that buttery, crunchy base we all love. Grab a medium bowl and toss in your graham cracker crumbs, melted butter, and ¼ cup sugar. Mix it up until it looks like wet sand—you want every crumb coated in that golden butter. Now, press it firmly into the bottom of a 9-inch springform pan (I use the bottom of a glass to get it nice and even). Pop it in the oven at 325°F for 10 minutes to set, then let it cool completely. This quick bake gives the crust that perfect toasty flavor!

Making the Filling

Here’s where the magic happens. In a large bowl, beat your room-temperature cream cheese and 1 cup sugar until it’s smooth as silk—no lumps allowed! Scrape down the sides often. Now add the eggs one at a time, mixing just until combined after each (overmixing = cracks, and we don’t want that!). Next, blend in the sour cream, then slowly pour in that glorious Key lime juice while mixing. Finally, stir in the zest and vanilla. The filling should be velvety and smell like a tropical vacation. Pro tip: If you see any tiny lumps, give the mix a quick strain for ultra-smooth perfection.

Baking and Chilling

Pour that dreamy filling over your cooled crust—it’ll look like a creamy lime cloud! Bake at 325°F for 50-55 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O). Turn off the oven, crack the door open about an inch, and let it cool slowly inside for 1 hour—this prevents cracking. Then transfer it to the fridge to chill for at least 4 hours (overnight is even better!). The wait is torture, but trust me, that firm, creamy texture is worth every minute. When you finally slice into it? Pure bliss.

Tips for Perfect Cheesecake Factory Key Lime Cheesecake Recipe

Want to nail this cheesecake every single time? Here are my go-to tips for perfection:

• Fresh is best: Use freshly squeezed Key lime juice for that vibrant, tangy flavor. If Key limes are hard to find, regular lime juice works—just reduce the amount slightly to avoid overpowering the cheesecake.
• Room temp is key: Make sure your cream cheese, eggs, and sour cream are at room temperature. Cold ingredients can lead to a lumpy filling, and nobody wants that.
• Don’t overbake: The center should still jiggle slightly when you take it out of the oven. It’ll set as it cools, so resist the urge to bake it longer!

Follow these, and you’ll have a cheesecake that’s creamy, smooth, and absolutely irresistible. Promise!

Ingredient Notes and Substitutions

Let’s talk ingredients—because sometimes life (or the grocery store) doesn’t cooperate! Key lime juice is the star here, with its distinct floral tang. If you can’t find Key limes, regular lime juice works, but use about ⅓ cup instead of ½ (it’s stronger!). The flavor will be slightly different—less complex but still delicious. For the graham crackers, digestive biscuits make a great swap. And if you’re in a pinch, bottled Key lime juice is fine, but fresh zest is non-negotiable for that bright pop of flavor!

Serving Suggestions for Cheesecake Factory Key Lime Cheesecake Recipe

Oh, the fun part—making it look as gorgeous as it tastes! For a showstopper finish, I love topping slices with a dollop of fresh whipped cream and a sprinkle of lime zest. Berries like raspberries or blackberries add a beautiful pop of color and tart contrast. Or go full tropical with a drizzle of mango purée—so pretty!

Storage and Reheating Instructions

Here’s the best part—this cheesecake actually gets better overnight! Store any leftovers (if you’re lucky enough to have any) in an airtight container in the fridge, and it’ll stay fresh for up to 5 days. No need to reheat—this beauty is meant to be served chilled, straight from the fridge. The texture stays perfectly creamy, and those bright lime flavors just keep shining. If you want to freeze it, wrap individual slices tightly in plastic wrap and foil—they’ll keep for about a month. Just thaw in the fridge overnight before serving.

Nutritional Information for Cheesecake Factory Key Lime Cheesecake Recipe

Just a heads up—these nutritional values are estimates and can vary depending on the exact ingredients and brands you use. That said, here’s the breakdown for a typical slice of this cheesecake: about 420 calories, 28g of fat (16g saturated), 38g of carbs, and 6g of protein. It’s definitely a treat, but hey, life’s too short not to enjoy dessert!

Frequently Asked Questions About Cheesecake Factory Key Lime Cheesecake Recipe

Got questions? I’ve got answers! Here are the most common ones I hear about this cheesecake:

• Can I use regular limes? Absolutely! Regular lime juice works if Key limes are hard to find—just use about ⅓ cup instead of ½. The flavor will be slightly different but still delicious.
• How long does it take to chill? At least 4 hours, but overnight is even better. Patience is key for that perfect, creamy texture!
• Can I freeze this cheesecake? Yes! Wrap individual slices tightly in plastic wrap and foil, and freeze for up to a month. Thaw in the fridge overnight before serving.
• What if my filling is lumpy? Make sure all your ingredients are at room temperature, and mix thoroughly. If lumps persist, strain the filling before baking for ultra-smooth results.

There you go—everything you need to know to make this cheesecake a total success!

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