Cheesecake Factory Key Lime Cheesecake
A copycat of The Cheesecake Factory's tangy key lime cheesecake: a graham cracker crust topped with a light, no-bake lime-cheese filling folded with whipped egg whites and finished with candied lime zest.
⏱️ Prep: 15 min🍳 Cook: 30 min🍽️ Makes 12
Nutritionper 1 slice (~130 g)›
380
Calories
7g
Protein
32g
Carbs
25g
Fat
Ingredients
| 5 tablespoons (70 g) | butter, melted |
| 2 tbsp + 1 1/4 cups + 1/4 cup (~330 g total) | sugar (2 tbsp for crust, plus 1 1/4 cups for filling, plus 1/4 cup for whites) |
| 1 cup (100 g) | graham cracker crumbs |
| 1 envelope (~7 g) | unflavored gelatin |
| 3/4 cup (180 ml) | key lime juice |
| 4 | eggs, at room temperature |
| 2 | egg yolks, at room temperature |
| 2 tablespoons | grated key lime zest |
| 1 pound (450 g) | cream cheese, at room temperature |
| 2 | egg whites, at room temperature |
| pinch | salt |
| 1 cup (240 ml) | simple syrup (1 cup sugar + 1 cup water heated until dissolved) |
| of 2 limes | rind of limes, julienned |
Instructions
- In a large bowl, combine the melted butter, 2 tablespoons of the sugar and the graham cracker crumbs. Mix well and press the crust firmly over the bottom of a 9-inch (23 cm) springform pan. Set aside.
- In a pan dissolve the gelatin in the key lime juice, about 4-5 minutes. Add 1 1/4 cups of the sugar, the eggs, egg yolks and lime zest. Mix well.
- Over medium heat, cook until the mixture thickens and is pudding-like, about 10 minutes. Remove from the heat.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Transfer to another bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.
- In a stand mixer with a whip attachment, whip the egg whites, a pinch of salt and the remaining 1/4 cup of sugar on medium-high until stiff peaks form.
- Remove the lime and cheese mixture from the refrigerator. Fold in the egg whites and blend thoroughly, being careful not to break it up. Pour into the prepared crust. Cover with plastic wrap (this keeps a film from forming) and refrigerate until set, about 4 hours.
- Run a sharp knife along the sides of the pan and remove the springform.
- For the candied zest: in a saucepan over medium heat, combine the simple syrup and lime zest. Bring to a simmer and cook 3 to 4 minutes. Remove the zest and cool on parchment paper.
- Cut the cake into individual servings and garnish with candied lime zest.