This is the perfect key lime cheesecake recipe. It is definitely one that gives you that zing in your jaw, but it's SOOO good! It is definitely worth the extra work.

Delicious! I used a Vanilla Wafer crust. I used real key limes-twenty of them! I heeded the recommendation of member Smang in the use of flour instead of cornstarch, and the addition of one egg. I, like her, prefer a more textured than creamy cheesecake. I used member Katiemac's tip for high altitude and cooked it for 75 mins. Other than those changes, I followed the recipe as written. Living in the foothills of Golden, Colorado at 7300 feet alt., and dry climate, it can be a challenge baking almost anything in the cake and bread catagories. The water bath under the cake, instead of setting the cake directly in it, worked wonderfully. I had no cracks, even after the 30 min. rest with the oven door ajar. The flavor was perfect. I like my citrus desserts tangy. I bake a lot of cheesecakes and am fairly picky about the overall outcome of them. For me, this is a BIG winner!

This was a good cheesecake. I put the pan of hot water in the oven with the cheesecake, but it still cracked. I followed the advice of others and cut down on the lime juice, but wish I wouldn't have. I think it could have used more lime flavor. I garnished it with whip cream and strawberries. I thought it was a tasty cheesecake and will probably make it again.

Delicious and perfect. I made only the few following adjustments: added 1/4 cup of sugar to the crust and baked it at 375 for 8 minutes. I only had minute maid frozen lime aid concentrate and subed that instead of fresh key lime juice and grated rind. Perfect. smooth and creamy, no cracks, could not get enough! Yum Yum.

Very Good. Have made it twice, first time to use up a bag of extra Key Limes and the second time because it was delicious and had Lime Juice on hand. Second time was as good (maybe better) and I did not have to squeeze all those tiny Limes. Use commercial lime juice, as good plus a whole lot easier.

I made this for a potluck where the theme was Mexican. It was so good and there was none left to take back home. I made some changes. Instead of a graham cracker crust i made "hawaiian" type crust with 1 1/2 cup crushed Key lime flavored cookies (these i found at H-E-B. they had white chocolate chips in them), 1/2 cup finely chopped macadamia nuts and 1/2 cup shredded coconut. I almost bought a bottle of key lime juice but i noticed it said something about being extra concentrated. I wonder if that's why some of the reviews said the lime was too overpowering. I used fresh squeezed Key lime juice instead. I bought a 2 lb bag and, between the juicing and decoration, i used all but 1/4 lb. As for cooking, i usually use a water bath but it always makes my crusts soggy so i tried just putting the pan of water at the bottom of the oven this time and it worked perfectly. the crust was firm and crunch and my cake did not crack!I made real whipped cream to spread on top and i thought it made a light compliment to the bold key lime flavor. Thanks so much for the recipe. this will go in my collection

I try to read the reviews of recipes before I make them and wish I had with this one. This is a really good cheesecake but it is so tart to the point of being bitter. Some people recommending using less lime juice and that would have helped immensely. I may make again but will cut the juice down by nearly 1/2. I can't comment on the crust as I have a favorite I use for all my cheesecakes and used that.

EVERYONE loves this in my family! The coolwhip topping was perfect, a little too bitter without it. I also like cooling the cake and making a sweet creamcheese layer to balance the lime.

I got on this lime kick and made this recipe for some people at work and all I got was wow and it was very refreshing. I use fresh Keylime juice and grated key lime zest(yes hand squeezed and grated). It wasn't to limey and I think using all the fresh ingredients was well worth it. Next time I make this I am gonna use an almond crust from another recipe since I like that crust better than the gragham cracker crust.. Only Tip I would suggest is if your gonna use fresh key limes is to buy them in a bag,it's cheaper that way.

This was very good. I put about 1/3 cup of shredded coconut in the crust and baked for about 10 min. (be sure to let cool before adding cheesecake mixture). The only change I made was 1/2 cup of key lime juice of 2/3. In my experience the cake was much better the 2nd day after baking.

The filling is PHENOMENAL - but the crust is less than stellar. I would highly recommend looking up another crust recipe and using that with this cheesecake. Otherwise, absolutely delicious!

Lovely flavor and very very creamy. I was hoping for more of a New York cheese cake texture rather than the silky cream cheese dessert that I ended up with. (Almost too cream cheesy) I reduced the key lime to 1/2 c and I used a ginger snap crust which paired elegantly with the tartness. Next time I will try something to create a more cheesecake like texture, perhaps another egg? Any suggestions? **Round 2: In the effort for a more NY cheesecake-like texture, I nixed the cornstarch and replaced it with a 1/4 c of flour and added a fourth egg. I forgot to account for the additional cooking time/temp needed for the extra egg so I ended up cooking it 20 minutes longer. The top browned a little but otherwise the changes cut back on the dominance of the cream cheese flavor and gave it the texture I was looking for. Next time I'll bake at a higher temp for an hour. I'm sooo close!

I just made this for Mother's Day and it was a HUGE success!!! My husband cant wait for me to make it again!

Very Good! I didn't change a thing in this recipe. The strong lime flavor was tempered nicely by some whip cream and a light dusting of powdered sugar, resulting in a rich, cool, summertime treat. Thank you!

Was a hit at birthday party. Tart and tangy if you love limes a must. Great texture too. Simple to make . A keeper for sure.