Key lime cheesecake occupies a special place among classic desserts because it successfully balances richness and freshness, delivering indulgence without heaviness. This copycat version inspired by the Cheesecake Factory captures that balance by combining a buttery graham cracker crust with a smooth, tangy filling that highlights lime as both an aromatic and acidic element. Unlike overly sweet cheesecakes that rely solely on sugar and fat, this dessert achieves complexity through contrast, where the brightness of citrus cuts through the cream cheese base and refreshes the palate. The result is a cheesecake that feels luxurious yet lively, suitable for special occasions while still approachable for home bakers willing to follow a thoughtful process. Its appeal lies not only in flavor but also in texture, offering a dense yet creamy interior that slices cleanly and holds its shape. Each component is intentionally restrained, allowing the lime to remain the focal point rather than an afterthought.

The graham cracker crust provides the structural and flavor foundation, contributing warmth and subtle sweetness that anchors the sharper notes of the filling. Combining finely crushed graham crackers with granulated sugar and melted butter creates a mixture that presses easily into the pan while baking into a cohesive base. Baking the crust briefly before adding the filling is essential, as it sets the crumbs and prevents sogginess once the cheesecake is added. Pressing the crust slightly up the sides of the springform pan creates a visual frame and helps contain the filling without overpowering it. Allowing the crust to cool completely before pouring in the filling ensures proper layering and prevents steam from compromising the texture. This step reflects a broader principle in cheesecake preparation: patience at each stage produces a cleaner final result. The crust is not merely a support but an integral part of the flavor profile, offering contrast in both texture and taste.

The filling is where technique matters most, as cheesecake is sensitive to overmixing and temperature fluctuations. Softened cream cheese must be beaten until smooth before any liquids are added, ensuring a lump-free base. Sugar and cornstarch are incorporated early, with cornstarch playing a quiet but important role in stabilizing the filling and contributing to a creamy, sliceable texture. Lime zest introduces aromatic oils that deepen citrus flavor beyond acidity alone, while lime juice provides the sharpness that defines key lime desserts. Eggs are added last and mixed only until combined, minimizing air incorporation that can lead to cracks during baking. This restraint distinguishes a professional-style cheesecake from a home version that may look appealing but suffer textural flaws. The filling should appear smooth, glossy, and thick, signaling proper emulsification before it is poured into the cooled crust.

Baking the cheesecake gently is critical to achieving its signature texture, and the use of a water bath environment is a defining feature of this method. Rather than placing the cheesecake directly in water, a pan of boiling water is positioned on a lower rack to introduce steam into the oven. This controlled humidity moderates heat, preventing the cheesecake from baking too quickly and reducing the risk of cracking. Baking at a lower temperature allows the proteins in the eggs to set gradually, producing a creamy interior rather than a dry or curdled texture. The cheesecake is considered done when the edges are set but the center still jiggles slightly, a visual cue that ensures it will finish setting as it cools. Turning off the oven and allowing the cheesecake to cool slowly with the door propped open further reduces temperature shock, protecting the surface from fissures. This gradual cooling process is one of the most important yet often overlooked aspects of cheesecake success.

Chilling the cheesecake after baking is not simply a matter of food safety or convenience but an essential step in flavor development and structural integrity. Refrigeration for several hours, preferably overnight, allows the filling to firm completely and the flavors to meld. During this time, the lime notes mellow slightly, integrating with the cream cheese and sugar into a balanced whole. The cheesecake becomes easier to slice cleanly, revealing a smooth, dense interior that mirrors restaurant-quality results. Serving the cheesecake cold also enhances its refreshing qualities, making the citrus stand out more clearly against the rich base. Skipping or shortening this chilling period compromises both texture and taste, underscoring the importance of planning ahead when preparing this dessert.

The final addition of sweetened whipped cream provides both visual elegance and functional balance. Lightly sweetened whipped cream softens the tartness of the lime while adding an airy contrast to the dense cheesecake. Whether spread across the top, piped decoratively, or served as individual dollops, it completes the dessert without overshadowing the main elements. A garnish of lime zest or slices reinforces the citrus theme and signals the flavor profile before the first bite. Together, these finishing touches elevate the cheesecake from a simple baked dessert to a composed presentation worthy of a restaurant menu. Ultimately, this copycat key lime cheesecake succeeds because it respects technique, embraces balance, and allows each component to perform its role clearly. By following a deliberate process and understanding the reasons behind each step, home bakers can reliably recreate a dessert that feels indulgent, polished, and memorable, delivering the satisfaction of a Cheesecake Factory classic from their own kitchen.