Reviewed: Aug. 17, 2006

After 1 1/2 hours, this cheesecake was still liquidy and very wobbly when shaken. Of course, after 1 1/2 hours, the top was very browned even though I put foil over it. I followed the recipe completely, and my oven is usually hotter than others, so I have absolutely no idea why this would not set. Perhaps it is just supposed to be this way, because after I took it out, peeled off the burnt part, then refrigerated it over night, it was firm and cuttable. If this is the way it is supposed to work, maybe that part should have been included in the recipe. The flavor was very good, but I would recommend cutting down a to 1/2 c. of key lime juice unless you like your Key Lime Cheesecake very tart.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Aug. 9, 2006

I was not able to find key lime juice at the two stores that I went to so I substituted regular lime juice. It didn't have quite the amount of "limey-ness" that we would have liked, so I will add more juice next time. It still had AMAZING flavor...this rivaled any cheesecake you get at a restaurant. I also used a store-bought crust. One note with using store-bought crusts is that the batter that goes inside the crust is too much for the store-bought crusts (I think the store bought ones are 8 inches)....so I will probably make the crust myself next time.

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Shirelle

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 5, 2006

Wow! I thought this was perfect. I wouldn't change a thing. Thanks!

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Aug. 1, 2006

This recipe was excellent! I made it for an office party and everyone loved it. I decreased the key lime juice to 1/2 C. per the other comments and it was perfect! I'll do this one again for sure!

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Becky J.

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Reviewed: Jul. 6, 2006

This cheesecake is delicious. I made it exactly as the recipe specifies. My son said it is the best cake ever. Very easy to make. I highly recommend this recipe and will make it a new favorite in our house.

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Patti F.

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Reviewed: May 31, 2006

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!

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ALLICAT2U

Cooking Level: Expert

Home Town: Overland Park, Kansas, USA

Living In: Independence, Missouri, USA

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Reviewed: May 7, 2006

Nice and fresh cheesecake recipe, everybody loved it. Pretty difficult to cut without making a mess but I guess it's the price to pay for the extra creamy texture. ETA: the second time I made it I subed 1/3 of the cream cheese for heavy cream and it was even better!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Apr. 17, 2006

I've made quite a few varities of cheesecakes but this one is superb. I followed this one to the "T" with the pan of warm water under the cheesecake but I did have to bake it longer than the 65 min until it set and then turned the oven off and left it in for 30 minutes withe the door open as stated. You also definitely need the Key Lime juice and I thought 2/3 cup was not too tart or sour but the perfect amount of key lime taste. I made this for Easter and it was definitely the rave of the dinner and I will definitely be making this again.

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Tracy

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Reviewed: Apr. 15, 2006

What a big hit this was in our home... not to mention at the restaraunt I work in! The shallow pan of water was a trick I've never tried with cheesecakes but works without a hitch. Not a single crack! Thanks Kim for a great recipe. It's one I'll be using for years!

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GRANNYJILL

Home Town: Cocoa, Florida, USA

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Reviewed: Mar. 14, 2006

This is my favorite key lime cheesecake recipe. It's tangy and limey and a perfect New York style cheesecake. I always make it for Thanksgiving and this year I'm making it for St. Patrick's Day, too!

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lisarra

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Reviewed: Nov. 2, 2005

I made this for my husband's birthday, and he loved it. I used regular lime juice and the lime taste was perfect. I think I will bake the crust next time to make it crisp, and add an extra cream cheese, as suggested in other reviews, to make the filling a bit creamier. All in all, a very good recipe.

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PATTIC

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Reviewed: Oct. 30, 2005

This is the first cheescake I've made at home. It was great! Made for family and guests, everyone loved it. I kept a pan of water in the oven during baking, and the top came out perfectly -- no cracks. Definitely a "show off" dessert.

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BCLINE

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Reviewed: Oct. 19, 2005

Very easy to make. Refreshing, tart flavour that went down well with all who tried it.

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Viv

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Reviewed: Sep. 6, 2005

Excellent! I used regular limes, and the full amount. It was perfect, not the slightest bit too tart. I don't even like lime desserts and this cheesecake is superb. I would make it for company. It stores well too. If you didn't add all the lime juice I'd imagine this would be bland. It did crack a bit, so plan for whipping cream over the top before serving, with some grated zest for color. We loved this, and will make again!

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Nokomi

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Reviewed: Aug. 5, 2005

This recipe was excellent, coming from a key lime pie lover. The only thing I changed was add the coconut to the crust, as noted in some reviews.the cheesecake was a perfect balance of sweet and tart. I did use the half pan of boiling water under the cheesecake tip and it turned out perfect with no sinking or cracking. I may add sliced strawberries and glaze next time for a strawberry margarita cheesecake. Thanks for the recipe!

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whiteorchidbloom

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 1, 2005

I thought this was a very tasty... I altered a little bit: 1/2 C key lime juice, added 1 tsp vanilla and 1/4 coconut to the crust. It turned out beautiful and a man at my husbands work said that I need to quit my job and become a baker... I think that sums it up!

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MRSPARKERII

Cooking Level: Intermediate

Living In: Dunedin, Florida, USA

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Reviewed: Jul. 7, 2005

I made this for my husband for Father's Day and have to say it is the easiest and tastiest cheesecake I've ever made. My 4-year old twin boys loved it, too. Thanks for such a delicious & easy recipe, especially for a cheesecake.

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SNIFFLES01

Cooking Level: Intermediate

Home Town: Albany, Georgia, USA

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Reviewed: Jun. 23, 2005

very powerful and yummy

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totallytweety

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Reviewed: Jun. 13, 2005

Very nice flavor though mild. Probably because I took the advice of others and reduced the amount of key lime juice. For TRUE key lime pie lovers from south Florida - use the full amount. Mine was quickly devoured anyway.

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SUZIN

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Reviewed: Jun. 3, 2005

I thought this was horrible. It was WAY too tart. I made it for my mom's birthday and I was very dissappointed. The only person who liked it and ate about half of it(the rest of it we threw out) was my neighbor who loves tart stuff. It was super extra tart. It was was like eating some super super tart candy, but it wasn't sweet at all. My fav part was the crust. The only reason I'm giving it 2 stars was because my neighbor liked it, or else I would have given it 1 star.

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SWEETTOOTHFAIRY

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