COPYCAT CHEESECAKE FACTORY KEY LIME

Ingredients:

For Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons butter, melted

For Key Lime Cheesecake:

• 3 bars (8 ounces each) cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• Zest of 1 lime
• 1/2 cup lime juice (preferably from key limes or bottled key lime juice)
• 3 large eggs

For Sweetened Whipped Cream:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• Lime zest or slices for garnish (optional)

Instructions:

Prepare the Oven and Pan:

1. Preheat the oven to 300°F (150°C).
2. Position one oven rack just above the middle position and another just below it.
3. Lightly spray a 9-inch springform pan with non-stick cooking spray.

Make the Graham Cracker Crust:

1. In a large bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well incorporated.
2. Press this mixture into the bottom and about 1/2 inch up the sides of the prepared springform pan.
3. Bake in the preheated oven for 15 minutes, then remove and let cool completely.

Prepare the Cheesecake Filling:

1. In a large mixing bowl or the bowl of a stand mixer, beat together the cream cheese, granulated sugar, cornstarch, and lime zest until smooth and creamy, scraping down the sides as needed.
2. Add lime juice to the mixture and blend until combined.
3. Mix in the eggs one at a time, just until combined after each addition. Be careful not to overmix, as this can introduce air that may cause cracking.

Bake the Cheesecake:

1. Pour the filling over the cooled crust and smooth the top with a spatula.
2. Place a metal or glass baking pan on the bottom rack of the oven and fill it with 3 cups of boiling water to create a humid environment, which helps prevent cracks.
3. Place the cheesecake on the rack above the pan of water and bake for 55-65 minutes. The edges should be set, and the center should slightly jiggle when the pan is gently shaken.
4. Once done, turn off the oven, open the oven door about 4 inches, and let the cheesecake cool in the oven for about an hour.

Chill the Cheesecake:

1. After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, but overnight is preferable for the cheesecake to set properly.

Prepare the Whipped Cream Topping:

1. When ready to serve, beat the heavy cream and powdered sugar together until the mixture reaches a thick, creamy consistency.
2. Spread the whipped cream over the cheesecake or pipe it along the edges as desired.

Garnish and Serve:

1. Garnish with lime zest or lime slices if you like.
2. Slice with a sharp knife, wiping the knife clean between slices to ensure clean cuts.

Enjoy your homemade slice of tangy and creamy Key Lime Cheesecake, reminiscent of the one from The Cheesecake Factory!