This Copycat Cheesecake Factory Key Lime Cheesecake perfectly combines the tangy, zesty flavor of key lime with the rich, creamy texture of a classic New York-style cheesecake. Baking it in a water bath and allowing it to cool slowly ensures a smooth, crack-free finish.

Copycat Cheesecake Factory Key Lime Cheesecake

Ingredients:

For the Crust:

Ingredient Amount
Graham cracker crumbs 1 ½ cups
Granulated sugar 2 tbsp
Butter, melted 6 tbsp

For the Filling:

Ingredient Amount
Cream cheese, softened 3 (8 oz) bars
Granulated sugar 1 cup
Cornstarch 1 tbsp
Lime zest 1 tbsp
Lime juice ½ cup
Eggs 3 large

For the Topping:

Ingredient Amount
Heavy whipping cream 1 cup
Powdered sugar ¼ cup
Lime zest or slices For garnish

Instructions:

1. Prep the Crust

Preheat oven to 300°F (150°C) and lightly spray a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom and ½ inch up the sides of the pan.
Bake for 15 minutes, then allow to cool completely.
2. Make the Filling

Beat cream cheese, sugar, cornstarch, and lime zest until smooth.
Add lime juice and mix, then fold in eggs just until combined.
Tip: Avoid over-mixing the eggs to prevent cracks in the cheesecake.
3. Prepare the Water Bath

Pour the filling over the cooled crust.
Place a pan with 3 cups of boiling water on the bottom oven rack and set the cheesecake on the rack above.
4. Bake and Cool Slowly

Bake for 55–65 minutes, until edges are set but the center still jiggles slightly.
Turn off the oven and prop the door open about 4 inches. Leave the cheesecake inside for 1 hour to cool gradually.
5. Chill

Refrigerate for at least 4 hours, preferably overnight, to allow flavors and texture to fully develop.
6. Finish and Serve

Whip heavy cream and powdered sugar until thick.
Spread or pipe on top of the chilled cheesecake and garnish with extra lime zest or thin lime slices.