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.
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.
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.
Ingredients
graham cracker crumbs, butter, granulated sugar, cream cheese, sugar, sour cream, flour, vanilla, eggs, key lime juice