Cheesecake Factory Key Lime Pie !!!
Words cannot express how happy I am with how this recipe turned out! I mean seriously, how gorgeous is this cheesecake?! Would you believe that it didn’t come straight from The Cheesecake Factory? If you’re like me, you might think that achieving cheesecake perfection of this magnitude is impossible or incredibly tedious. However, you might be surprised at how simple this recipe is. There are a few steps, but they are all completely doable. There is nothing mysterious about this recipe, it just takes time! I think you’ll agree that it’s well worth it.
Check out this creamy, tangy, graham cracker-filled masterpiece! There are three parts to making the perfect cheesecake. First, is the crust. In this recipe, the crust is made up of graham cracker crumbs, sugar, cinnamon, and melted butter. A pretty classic combination, but one that pairs perfectly with the rich lime in the cheesecake.
INGREDIENTS
GRAHAM CRACKER CRUST
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted
1 teaspoon cinnamon
CHEESECAKE
3 bars (8 oz. each) of cream cheese, softened
1 cup granulated sugar
1 tablespoon cornstarch
zest of 1 lime
1/2 cup lime juice
3 eggs
SWEETENED WHIPPED CREAM
1 cup heavy whipping cream
1/4 cup powdered sugar
lime zest or slices for garnish, optional
Instructions
CRUST
Preheat the oven to 300° and lightly spray a 9-inch springform pan with cooking spray.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottom and up the sides (about 1/2″ high) of the prepared springform pan.
Bake the crust for 15 minutes. Remove from oven and allow to cool completely.
CHEESECAKE
Beat cream cheese, sugar, cornstarch, and lime zest with an electric mixer until smooth and creamy.
Add lime juice and mix until combined. Add eggs and mix until just combined. Do not over-mix as the cheesecake may crack during baking.
Pour the cheesecake filling over the crust and spread it evenly. Place a metal or glass baking pan on the bottom rack of the oven and pour in 3 cups of boiling water.
Place the cheesecake on the top rack and bake for 55 to 65 minutes until the cheesecake is set around the edges. You can expect a slight stirring in the center of the cheesecake.
When the cheesecake has finished baking, turn off the oven and open the oven door about 4 inches. Leave the cheesecake in the oven for an hour until it is completely cool.
Refrigerate the cheesecake for at least 4 hours, or overnight if possible.
When ready to serve, whip the cream and spoon it over the top!
