Reviewed: Aug. 8, 2008

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.

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kiki

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Aug. 5, 2008

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.

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Udo

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Gibsons, British Columbia, Canada

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Reviewed: Aug. 5, 2008

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

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Raven

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Reviewed: Jul. 30, 2008

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.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 17, 2008

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.

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Snowflake

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Jul. 6, 2008

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.

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Karrie

Cooking Level: Intermediate

Home Town: Monroe, Michigan, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Jul. 6, 2008

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.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: Jun. 18, 2008

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!

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krups512

Home Town: Austin, Texas, USA

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Reviewed: May 22, 2008

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!

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smang

Cooking Level: Beginning

Home Town: Pusan, Pusan-Gwangyoksi, South Korea

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Reviewed: May 13, 2008

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

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CJ

Cooking Level: Expert

Home Town: Burlington, Vermont, USA

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Reviewed: Apr. 27, 2008

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!

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MllePandora

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: San Pedro, California, USA

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Reviewed: Apr. 11, 2008

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.

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MaryElizabeth

Cooking Level: Expert

Home Town: Stamford, Connecticut, USA

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Reviewed: Apr. 9, 2008

Awesome! I used Ginger Snaps instead of Graham Crackers for the crust.At first I was dissapointed that this was not very tall but after you taste how tart it is you understand. I used Cool Whip to top it and it made the perfect compliment for the tartness of the cheesecake. Great for summer cookouts!

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Erin Jackson

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 24, 2008

This recipe was okay for me...i didn't love that i had to squeeze the juice out of the key limes...my kids did not like this recipe and it did okay at the party. I have better cheesecake recipes that i would make for next time.

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Patty

Cooking Level: Expert

Home Town: Westlake Village, California, USA

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Reviewed: Mar. 15, 2008

Delicious! I've never made a cheesecake before, but certainly had a great experience using this recipe. I followed the directions exactly. Cheesecake was tastey, perfectly "limey" and was a total hit for my mom's birthday. I put a pan of hot water on the bottom rack of my oven and let sit with the door open for 30 minutes. I let it completely cool out of the oven before refridgerating. Didn't crack in the slightest. I will make this again for sure.

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Addiemarie

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Reviewed: Feb. 29, 2008

Excellent! After reading the reviews, I did decide to decrease the key lime juice to 1/2 cup. I also added 1 tsp. sugar to the graham cracker crust and baked it for 5 minutes and 1 tsp. vanilla to the cheesecake. It had the perfect texture and amount of tartness for my taste. I had TONS of compliments!

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JMF

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Reviewed: Feb. 4, 2008

I've made key lime pie and I've made cheesecake, but never the two at once! It was absolutely amazing. I subbed a ginger snap crust for the traditional graham, but otherwise kept it all the same. Quite delicious.

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jmbabin

Cooking Level: Expert

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Reviewed: Nov. 27, 2007

Wow. I'll say it again. Wow. This one was easier to prepare than the last cheesecake I made, but there wasn't a drop off in quality. It was excellent. I imagine a whipped topping would add some flavor, but we were happy with the cheesecake as it was. I did not have a problem with cracking, having followed the cheesecake recommendations from allrecipes and reviewers: 1) wrap the bottom of cheesecake in foil (see my photo), 2) set wrapped cheesecake in an inch of hot water while cooking, and, 3) Leave the cheesecake in the water for four to six hours. My wife loved this stuff, as did I. I'm starting to feel like a pro. Ha.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 30, 2007

I loved this recipe - but is it just me or did the crust call for WAY too much butter? I had butter dripping out of my springform pan during the baking process.

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trevvie

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Reviewed: Aug. 29, 2007

Wow...enough said.

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Ped

Cooking Level: Expert

Home Town: Blaine, Minnesota, USA

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