For the perfect cheesecake, put a pan of boiling water on the bottom oven rack while the cheesecake is baking. Don't over mix because it can cause the cheesecake to crack while baking. When the cheesecake is done cooking, turn the oven off and prop the oven door open about 4 inches. I would never be able to tell the difference. Then you refrigerate it for at least overnight. The larger limes have a thick, bright green skin, and Key lime skin is thin and tends to be a little on the yellow side. One of my favorite restaurants to eat at is The Cheesecake Factory. The recipe is identical to Cheesecake Factory's. You can also just put a dollop on top. Add the lime juice and mix until combined. I eat there so much that I have made several copycat recipes from the meals I have tried there. If you can find good, fresh Key limes, by all means, use them. Cheesecake has always been my go-to dessert no matter where I go. Position the oven racks so one is just above the middle position and the other is just below the middle position. Either spread the whipped cream evenly over the cheesecake or pipe it around the edges. This is a fabulous copycat recipe for The Cheesecake Factory's Key Lime Cheesecake, Please leave a comment on the blog or share a photo on Instagram, Filed Under: Desserts, Food Tagged With: cheesecake factory, Copyright © 2020 Jen Around the World on the Foodie Pro Theme, If you want to get a gas grill under $300, be sure to check, You can find a link to the Privacy Policy, Your Complete Guide to Visiting Georgetown, KY, Your Complete Travel Guide to Gatlinburg, TN, Your Complete Guide to Visiting Branson Missouri, Your Complete Guide to Visiting Pigeon Forge, TN, « How to Make Homemade Hand Sanitizer with 3 Simple Ingredients, Homemade Lemon Curd – Only 5 Simple Ingredients », use graham cracker crumbs you can get on Amazon, Community Post: 15 Copycat Restaurant Recipes | Sing Viral, Community Post: 15 Copycat Restaurant Recipes | Overboard, 3 bars (8 oz each) cream cheese, softened, lime zest or slices for garnish, optional. Mix well until everything is incorporated. Pour the cheesecake filling over the crust and spread evenly. In 9 or 10 inch spring form pan, combine crumbs, melted butter, and 1/4 cup sugar. In a large mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. Whatever you do, avoid bottled Key lime juice; the processing changes the flavor significantly. Remove from the oven and let cool completely. When ready to serve, whip together the cream and powdered sugar until thick and creamy. It makes it easy to get out and it looks very pretty when your crust is not falling apart. Add the garnish of lime slices or lime zest. Once the cheesecake is done cooking, tilt the oven door slightly open (about 4-6″ inches) and let it cool down almost completely in the oven. This is a recipe that I will definitely add to my favorites. Speaking of crust, there is no sense in buying a premade Graham Cracker crust. Lightly spray a 9-inch springform pan with cooking spray. In a large mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter. https://www.epicurious.com/recipes/food/views/Key-Lime-Cheesecake-236210 Press evenly … Scraping down the sides of the bowl as needed. Bake the crust for 15 minutes. My favorite dessert is the Key Lime Cheesecake from the Cheesecake Factory Restaurant and this had the same wonderful tart/sweet flavor. Press evenly over bottom of pan and halfway up sides. It takes minutes and tastes so much better than a store-bought crust. Key limes are smaller, sweeter, and contain more seeds than Persian limes. Refrigerate the cheesecake for at least 4 hours or overnight is best. Preheat the oven to 300 degrees. But I've found that regular limes (also known as Tahiti or Persian limes) make just as good a cheesecake.