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Key lime cheesecake factory

by Emy
Words cannot express how happy I was with how this recipe turned out! I mean seriously, how amazing is this cheesecake? ! Can you believe it didn’t come straight from The Cheesecake Factory?
If you’re like me, you might think it’s impossible or incredibly tedious to perfect a cheesecake this big.However, you is probably amazed at how easy this recipe is.There are some steps, however they may be all absolutely doable.There is not anything mysterious approximately this recipe, it simply takes time! I think you’ll agree that it’s worth it.
Just look at this creamy and tangy graham cracker masterpiece! There are three steps to getting the perfect cheesecake. First, the crust. The crust in this recipe is made of graham cracker crumbs, sugar, cinnamon, and melted butter. Pretty plain stuff, but pairs perfectly with the rich lemoniness of the cheesecake.

+Graham cracker crust
°1 1/2 cups of graham crackers
°2 tsp granulated sugar
°6 tablespoons of melted butter
°Lime cheesecake
°3 sticks (8 ounces each) soft cream cheese
°1 cup granulated sugar
°1 tablespoon of cornstarch
°Zest of 1 lemon
°1/2 cup of lemon juice
°3 large eggs
°Sweet whipped cream
°1 cup heavy whipping cream
°1/4 cup powdered sugar
°Lemon peel or slices for garnish, optional
*How to Make:
Preheat oven to 300 degrees. Position the oven racks so that one is above the middle position and the other is below the middle position. Lightly spray a 9-inch baking dish with cooking spray.
In a large mixing bowl, mix the graham crackers with the sugar and melted butter. Mixing well until is blended.
Press mixture into bottom and sides (about 1/2 up) of prepared springform pan.
Baking crust for 15 minutes. Take it out of oven and let it cool. While the crust is cooling, you can prepare the cheesecake filling.
For the Filling – In a large bowl of an electric mixer or in the bowl of an electric mixer, whisk together the cream cheese, sugar, cornstarch, and lemon zest until smooth and creamy.  Scrape sides of bowl as need.
Adding lemon juice and blend to smooth. Adding eggs and mix until mixed. Do not over mix as this may cause the cheesecake to crack while baking. The extra air being beaten into the filling will cause cracks.
Pour cheesecake filling over crust, spreading evenly.
Place a metal or glass bowl on the lower rack of the oven and pour 3 cups of boiling water.
Immediately location the cheesecake at the pinnacle rack and bake for 55-sixty five minutes, till the cheesecake is ready across the edges. You can expect  slight crunch in the center of cheesecake.
When the cheesecake is done, turn off the oven and keep the oven door open about 4 inches.
The cheesecake is kept in the oven for an hour, until it cools completely.
It is best to refrigerate the cheesecake for at least 4 hours or overnight.
When ready to serve, whisk together the cream and powdered sugar until thick and creamy. Spread the whipped cream evenly over the cheesecake or spread it around the edges.
You can also put a spoon on it. Garnish with lemon slices or lime zest
Enjoy !


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