CHEESECAKE FACTORY KEY LIME CHEESECAKE--MY VERSION
This is as close as I was able to come to the Cheesecake Factory Key Lime Cheesecake--a little creamier than the other versions posted here, and I think closer to the original.
Provided by LuAnn_Mason
Categories Cheesecake
Time 1h20m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 10
Steps:
- In 9 or 10 inch springform pan, combine crumbs, melted butter, and 1/4 cup sugar. Press evenly over bottom of pan and halfway up sides. Bake at 375 for 7-8 minutes, no longer.
- Cream room temperature cream cheese well, add sugar, and cream until smooth, scraping sides and bottom of bowl frequently to integrate any cream cheese lumps. Cream in sour cream, eggs, flour and vanilla. When smooth once more, stir in lime juice. Note: 3/4 Cup of Key Lime juice makes a very tart cheesecake. If you prefer a less tart cheesecake, start with 1/3 cup and increase to taste.
- Pour over prepared crust. Return to 375 oven for 15 minutes. Lower temperature to 250 and continue baking 50 minutes for 10 inch pan, 55 minutes for 9 inch pan. Cool on wire rack IN PAN for 20 minutes. Run a sharp knife around edge to loosen cheesecake, but do NOT remove from pan. Refrigerate at least 6 hours before serving. May be garnished with sweetened whipped cream, lime zest, or both.
Nutrition Facts : Calories 478, Fat 33.9, SaturatedFat 18.8, Cholesterol 154.8, Sodium 356.3, Carbohydrate 37.9, Fiber 0.5, Sugar 28.1, Protein 7.2
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