Recipe by BLUEKAT76
"My favorite dessert to make has to be cheesecakes. This is just one of many that gets a lot of requests. It is sweet and tangy just like its more familiar cousin, the pie. I usually serve it with whipped cream and lime slices. Enjoy!"
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1 1/2 cups
graham cracker crumbs
cream cheese, softened
grated lime zest
key lime juice
This recipe was a hit. I did change it quite a bit as I am a huge cook so I tend to do that. I wanted a bit taller cheesecake so I add 8 oz more cream cheese. Instead of the sugar, eggs and flour, I used a can of sweetened condensed milk. I cut the lime juice to 1/2 cup as the other reviews said it was a bit tart. I also put a thin layer of whip cream made with heavy whipping cream and sugar just to add a little something. I decorated it with slices of lime. I made it for a Christmas party so everyone was glad to not have the traditional stuff they were having at every other party.
Must be for hard-core key lime lovers, which apparently my husband and I are not. Very tart, not like any cheesecake I've ever had. But if you do think this is still up your alley, I've got a great "cheat" idea for juicing the key limes as a wrist injury made me get a bit more creative: cut in half as usual, but put in a GARLIC PRESS!!! Seemed so much easier!
EXCELLENT... with these revisions! Make crust as described. Use 32 oz cream cheese (4 bricks) 1 1/4 C. sugar, 1 T. cornstarch, 4 eggs, 1 T. lime zest. Here's the key - 1/3 C. lime juice, 1/3 C. lemon juice. Absolutely delicious. Top with a pint of heavy cream whipped with a couple of tablespoons of sugar. Garnish with lime zest and lime slices. It's even better after it's been in the fridge for a day! YUMMY!
I made this cheescake for my brothers birthday party and everyone FLIPPED for it! I added a few tablespoons of shredded coconut to the crust and it went over big! I took the suggestions to bake the cake a little longer and that worked well. After the cake was done baking I left the oven door open a bit, to make sure it was completely cooled before taking it out and I didn't have any cracking. I will be making this one again.
If you like Key Lime Pie, you'll enjoy this, but you must love limes - this is VERY "limey"!! I used bottled real key lime juice. Mine cracked even though I followed the directions and placed a shallow pan of hot water on the lower rack. Very rich. I served mine plain (without whipped cream), and myself and a few others noted that it really needs whipped cream on top to help "soften" the strong lime flavor. This is a keeper, esp. for summertime entertaining.
Delicious and easy. Also works well in a prepared 9" graham crust if you don't want to bother with the springform.
The recipe was easy to follow. I would use a little less lime juice next time. I put a pan of water in the oven while cooking and my cheesecake did not crack. However, it cracked like the Grand Canyon after I put it in the refrigerator. Any suggestions??
The thing to keep in mind with this cake is that the key lime juice makes it very tart, but does not have a strong 'lime' taste. The lime flavor comes from the zest. I followed the directions for the filling, and found that it was very tart, but I could not identify a strong lime flavor. In the future, I think I would cut down slightly on the juice, but add a little bit more zest. That way it will be good and limey, but won't make me pucker with each bite! For the crust, I added 1/4 c. sugar, and I baked it for 6 min. at 375 before adding the filling. I like a crispier crust.
* Percent Daily Values are based on a 2,000 calorie diet.
Key Lime Cheesecake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 251
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