Shortcut recipe terrible. The flavors and texture bare no resemblance to the Cheesecake Factory's version. I haven't perfected yet (am working on it pending time and calories!)but perhaps below will be helpful....also asked waitress.

The cake used should be a sponge cake (not soaked). We tried yellow cake as well as angelfood cake and definitely wrong texture. A sponge cake sounds right (will try next time).

Also the ladyfingers are soaked in Limoncello liquer and the filling a mixture of marscapone and lemon curd which accounts for the very lemony taste. The ladyfingers also provide structural support for the filling (so cake doesn't squish). I surmise the gelatin version is to support/gel the whipped evaporated milk. However, the milk did whip but subsequently separated.

Haven't worked on the topping which is a light streusel yet but will once cake and filling perfected.

Hope this helps!