👩🍳 Instructions
1. Make the Crust
Preheat your oven to 300°F (150°C) and lightly spray a 9-inch springform pan with nonstick cooking spray.
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.
Press the mixture evenly into the bottom and slightly up the sides of your springform pan (about ½ inch).
Bake the crust for 15 minutes , then set aside to cool completely.
2. Make the Cheesecake
In a large bowl, beat the cream cheese, sugar, cornstarch, and lime zest until smooth and creamy.
Add the lime juice and mix until just combined.
Add the eggs , one at a time, mixing gently —don’t over-mix, or the cheesecake might crack while baking.
For the filling over the cooled crust and spread evenly.
3. Bake the Cheesecake
Place a metal or glass baking pan on the bottom rack of your oven and fill it with 3 cups of boiling water —this acts as a water bath to prevent cracking.
Place the cheesecake on the top rack and bake for 55–65 minutes , or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door open about 4 inches , and let the cheesecake cool in the oven for 1 hour .
Remove and refrigerate for at least 4 hours , preferably overnight.
4. Whip the Cream and Serve
In a chilled mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Spoon or pipe the whipped cream over the cheesecake before serving.
Garnish with lime zest or lime slices if desired.
💚 Final Thoughts
This Cheesecake Factory-inspired Key Lime Pie Cheesecake is a total showstopper. It’s smooth, tart, sweet, and melts in your mouth with every bite. It might take a bit of time—but trust me— it’s worth every second.
