I recently returned from a trip to Florida and was looking for more ways to use the Key Lime juice I brought back with me. This recipe is definitely a keeper! I made the following changes and the cheesecake came out light, fluffy and tasty - got lots of rave reviews from those I served it to: increase eggs to 4, use 2-8 oz. pkgs light cream cheese and 1-8 oz. pkg reg cream cheese, decrease key lime juice to 1/2 cup. The cheesecake baked up beautifully and held it's shape very well. Make sure to cool completely in the pan.

Reviewed On: Jul. 4, 2006

This recipe was delicious. Also makes great leftovers. I used 1-1/2 cups cottage cheese and that was plenty. I recommend using Penzey's chicken taco seasoning - you can get it at www.penzeys.com. Cook and season chicken according to Penzey's instructions, then add other ingredients.

Reviewed On: Apr. 21, 2005

I have been looking for this recipe for years - I am thrilled I have finally found it!! My mother used to make these all the time, but she lost the recipe some years back and was unable to share it with me. I send her a copy of the recipe as soon as I found here and we both can't wait to make a batch of these yummy cookies!

Reviewed On: Mar. 26, 2003