Preheat your oven to 375°F (190°C). This initial high temperature will help set the graham cracker crust quickly, creating that perfect crispy foundation for your Cheesecake Factory key lime cheesecake. While the oven heats, ensure all your filling ingredients-especially the cream cheese-are at room temperature. This crucial step prevents lumps and ensures a silky-smooth texture.

In a medium bowl, combine 2 cups crushed graham crackers with ¼ cup granulated sugar and ½ cup melted butter. Mix thoroughly until the texture resembles wet sand and the crumbs hold together when pressed. This moisture content is essential for a crust that holds its shape. Pour the mixture into your 9- or 10-inch springform pan, pressing firmly into the bottom and about 1-2 inches up the sides. Use the bottom of a measuring cup or your fingers to pack it tightly, eliminating air pockets. A well-compacted crust won’t crumble when you slice your copycat Cheesecake Factory key lime cheesecake.

Place the springform pan with the pressed crust into your preheated 375°F oven. Bake for 7-8 minutes until the crust becomes fragrant and just barely begins to turn golden at the edges. This par-baking step sets the crust structure and prevents it from becoming soggy when you add the wet filling. Remove from the oven and set aside to cool slightly while you prepare the filling. The crust will continue to firm up as it cools.

In a large mixing bowl, add your 3 packages of softened cream cheese (this should be 24 oz total). Using an electric mixer on medium speed, beat the cream cheese for 2-3 minutes until completely smooth, light, and fluffy with no lumps visible. Scrape down the sides and bottom of the bowl frequently-this ensures no cream cheese chunks hide in your Cheesecake Factory key lime cheesecake recipe batter. Proper beating at this stage creates that signature ultra-creamy texture.

Add 1 cup granulated sugar to the beaten cream cheese and mix on medium speed for 1-2 minutes until fully incorporated and the mixture looks pale and creamy. Next, add 1 cup sour cream and beat until smooth and well combined. The sour cream contributes tanginess and helps create an incredibly silky texture that’s characteristic of the Cheesecake Factory key lime cheesecake. The mixture should appear uniform and glossy.

Reduce your mixer speed to low. Add the 4 large eggs one at a time, mixing thoroughly after each addition before adding the next. This gradual incorporation prevents overmixing while ensuring each egg is fully integrated. Overmixing at this stage can incorporate too much air, which leads to cracks during baking. Mix just until each egg disappears into the batter-you should see no streaks of yolk or white.

Add ¼ cup all-purpose flour and 2 tablespoons vanilla extract to your batter. Mix on low speed just until combined. The flour acts as a stabilizer, helping your key lime cheesecake factory creation maintain structure and prevent excessive cracking. The vanilla enhances the overall flavor profile, adding warmth that complements the bright citrus notes you’ll add next.

Measure out ¾ cup fresh lime juice-preferably from Key limes for authentic flavor, though regular Persian limes work beautifully too. You’ll need approximately 8-10 Key limes or 4-5 regular limes to yield this amount. Pour the lime juice into your batter and mix on low speed until fully incorporated. The batter should be smooth as silk with a beautiful pale yellow-green tint. This generous amount of lime juice creates that signature tartness that defines authentic Cheesecake Factory key lime cheesecake.

Carefully pour the smooth filling into your prepared crust in the springform pan. Gently tap the pan on the counter a few times to release any air bubbles. Place in the 375°F oven and bake for exactly 15 minutes. This initial high-heat blast helps set the outer edges quickly, creating structure that supports the creamy center during the longer, slower bake that follows.

After 15 minutes, reduce your oven temperature to 250°F (120°C) without opening the oven door if possible. Continue baking for an additional 50-60 minutes. The low, slow baking method is crucial for achieving that dense, creamy texture without cracks. Your copycat Cheesecake Factory key lime cheesecake is done when the edges are set and slightly puffed, but the center still has a slight wobble-about a 2-3 inch circle in the middle should jiggle like Jell-O when you gently shake the pan. It will firm up considerably during cooling.

Turn off the oven and crack the oven door open about 4 inches. Allow the cheesecake to rest in this gradually cooling environment for 30 minutes. This prevents the dramatic temperature change that often causes cheesecake cracking. After 30 minutes, remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature for about 1 hour. The gradual cooling process is essential for achieving the perfect texture in your Cheesecake Factory key lime cheesecake recipe.

Once cooled to room temperature, cover the springform pan with plastic wrap or aluminum foil and refrigerate for at least 6 hours, though overnight (8-12 hours) is ideal. This extended chilling time allows the cheesecake to firm up completely, the flavors to meld beautifully, and makes slicing clean and easy. Cold cheesecake cuts much more cleanly than room-temperature cheesecake.

When ready to serve, carefully run a thin knife around the edge of the springform pan before releasing the sides. Transfer to a serving plate. Pipe or dollop generous swirls of whipped cream around the edges or across the entire top. Garnish with fresh lime zest or lemon zest, creating bright green or yellow flecks that signal the citrus flavor within. Slice with a sharp knife dipped in hot water and wiped clean between each cut for professional-looking slices of your homemade key lime cheesecake factory masterpiece.