This recipe is SO EASY and the texture of this cheesecake is pure perfection. It’s not super dense like your typical New York Cheesecake. It’s nice and light and the acidity and sweetness from the key lime juice perfectly balances out the fat from the cream cheese. Oh, did I mention it’s a Cheesecake Factory copycat?
I became obsessed with key lime everything while we were on our honeymoon at Captiva Island, FL. I’ve had key lime pie, key lime cookies before,…but there’s just something about being in Florida that makes this flavor extra enjoyable. It’s probably the palm trees, ocean air, seashells and sunsets which are just not the same anywhere else.
The second day of our trip, we stopped at this amazing ice cream shop in Sanibel Island- Love Boat Ice Cream (how appropriate for us!). Upon scrolling through the menu board, my eyes were immediately drawn to ‘Key Lime Pie Milkshake’. DONE. My lips never left the straw. During our trip, I made it my mission to try every KL thing that existed, which included a KL cocktail (heaven in a glass).
When I got back home, I searched Pinterest to find some good recipes. I saw this little gem pop up and the first time I made this cheesecake, it took me right back to my place on the beach, on that divine island.
I have to say though, this one ingredient modifications took this recipe to the next level.
If you don’t have vanilla bean paste in your pantry, you are missing out!! This stuff is straight up vanilla bean in a jar. And WAY cheaper than buying vanilla beans. You need this in your life. Trust me.
Recipe by: food-pusher.com
Key Lime Cheesecake
- 1 c graham cracker crumbs
- 1/3 c butter melted
- 1 tbsp granulated sugar
- 2 1/2 bricks or 20oz, cream cheese at room temp
- 2/3 c sugar
- 1/2 c sour cream at room temp
- 3 tbsp all purpose flour
- 3 eggs at room temp
- 1 1/2 tsp vanilla extract or vanilla bean paste!
- 1/4 c heavy cream
- 3 tbsp key lime juice 6 tablespoons if using regular lime juice
- 1/4 c granulated sugar
- 3/4 tbsp cornstarch
- 1/4 c water
- 2 tbsp key lime juice
- 1 c heavy cream
- 2 tbsp powdered sugar
- sliced limes to decorate (optional)
- Preheat the oven to 475°F.
- Crush graham crackers in a food processor until finely ground. Mix graham crackers, melted butter, and sugar in a medium bowl. Press into a 7-inch spring form pan that's been coated with non-stick cooking spray or a parchment round.
- In a large bowl, beat the cream cheese on low speed. Gradually add in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides and bottom of the bowl as you mix.
- When everything is combined, add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy.
- Pour the cheesecake filling into the spring form pan and pop into the oven. After 8 minutes, reduce heat to 350°F and bake for another 40 minutes, or until filling is puffed and set. I also found it useful to check the internal temperature; when it reaches 150°F, it's done. If you're topping the cheesecake with whipped cream or something, you can easily hide the hole where you inserted the thermometer. But taking an internal temperature is not necessary at all. Just make sure it is set and does not wiggle 🙂
- Remove from oven and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil. Refrigerate overnight, or at least a few hours.
- For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring nonstop. Cook for 3 minutes. Cool/chill until cool, but not set.
- Pour cooled glaze into the center and spread evenly with a rubber spatula. Refrigerate until glaze is cold and firm. Pipe whipped cream around the top of the cheesecake. Garnish with lime slices. Keep in the refrigerator until ready to serve. Sit back and take a bite of paradise!!