Cheesecake Factory Key Lime Cheesecake–My Version Recipe

Ingredients

• 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

Instructions

1. Preheat your oven to 375°F and grease a 9 or 10-inch springform pan.
2. In a bowl, combine 2 cups of crushed graham cracker crumbs, 1/2 cup of melted butter, and 1/4 cup of granulated sugar. Mix until well combined and press the mixture evenly over the bottom and halfway up the sides of the springform pan.
3. Bake the crust for 7-8 minutes. Keep an eye on it to avoid overbaking.
4. In another bowl, cream together 3 packages (8 ounces each) of room temperature cream cheese and 1 cup of sugar until smooth. Don’t forget to scrape the sides and bottom of the bowl to get rid of any lumps.
5. Add in 1 cup of sour cream, 4 eggs (one at a time), 1/4 cup of flour, and 2 teaspoons of vanilla. Mix until everything is fully incorporated and smooth.
6. Gently stir in 3/4 cup of trader joe’s key lime juice, being cautious if you prefer a less tart cheesecake.
7. Pour the cheesecake filling over the prepared crust and return it to the oven, baking at 375°F for 15 minutes.
8. Lower the oven temperature to 250°F and continue baking for an additional 50 minutes for a 10-inch pan or 55 minutes for a 9-inch pan. The cheesecake should jiggle slightly in the center when done.
9. Allow the cheesecake to cool on a wire rack in the pan for 20 minutes. Use a sharp knife to carefully run around the edge to loosen it, but do not remove it from the pan yet.
10. Refrigerate the cheesecake for at least 6 hours before serving. Garnish with sweetened whipped cream or lime zest if desired.