Making Cheesecake Factory KeyLime Cheesecake (but better!)

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Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Hey Everyone! Welcome to this week’s video! In this video, I made a Cheesecake Factory Key Lime Cheesecake for the first time and it’s even BETTER!

I hope you all enjoy this video! If you do, be sure to give it a love and let me know what you want to see me make next!

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Recipe:https://www.food.com/recipe/cheesecake-factory-key-lime-cheesecake-my-version-342573INGREDIENTS

FOR CRUST
* 2cups graham cracker crumbs, crushed (approximately 2 sleeves)
* 1⁄2cup butter, melted
* 1⁄4cup granulated sugar

FOR FILLING
* 3(8 ounce) packages cream cheese, room temperature
* 1cup sugar
* 1cup sour cream
* 1⁄4cup flour
* 2teaspoons vanilla
* 4eggs
* 3⁄4cup trader joe’s key lime juice

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, begin 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.

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