Reviewed: May 20, 2005

Delicious cheesecake! We love real Key Lime recipes and this one is a keeper!

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: May 5, 2005

I really liked this but the flavor was just a tad too sharp at first. Definately mellowed after a couple of days in the fridge and then I thought it was just right. Others didn't care for it as much....said it was like key lime pie but not quite as good.

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Cindy Hall

Cooking Level: Expert

Home Town: Stuart, Virginia, USA

Living In: Bassett, Virginia, USA

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Reviewed: Apr. 6, 2005

As a college student w/out much baking experience and no cheesecake experience, I was a little nervous to try this one, but am glad I did! I didn't have a springform pan and ended up just putting the batter into 2 regular pie crusts and it turned out fabulously. The tops were still cracked, but I think that goes away with experience! My friends inhaled the pies and are already asking when I'm going to make it again! Great Recipie!

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JEEPCHICK26

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Reviewed: Mar. 28, 2005

This was a big hit w/the family for Easter Dinner yesterday. Yummy !! Will keep in my recipe folder and use again and again. Five stars !!

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TFETTEROLF2

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Reviewed: Mar. 27, 2005

Unbelieveable! This is great! I might not be the best cook but I did change this recipe in every way. Try 3 packs of cream cheese, 1 can condensed milk, and however much lime juice you like.I baked mine for about 40 minutes or until set. Then I put it in the frig for over night. I loved it!

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Georiga's peach

Cooking Level: Beginning

Living In: Warner Robins, Georgia, USA

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Reviewed: Mar. 21, 2005

This was a pretty good recipe. Next time I will definitely cut the key lime juice from 2/3 to 1/2 cup. Also I used splenda instead of sugar so to compensate for the tartness I added an additional 1/2 cup of splenda. This recipe would be even better with a nice meringue. This time I whipped some heavy cream with splenda and made a topping.

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7WILBS

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Reviewed: Mar. 8, 2005

Delicious and easy!

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ACOLE79

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Reviewed: Jan. 27, 2005

First time I made a cheesecake and this turned out perfect. I did follow others advice and added 8 more ounces of cream cheese. I used regular lime juice instead of Key Lime and it was just right. One other thing though, I did not have a springform pan, so I cheated and bought the premade graham crusts and it actually made two of those pies. YUM!

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SALMARIE

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Reviewed: Jan. 2, 2005

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.

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JAMYEARN

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Reviewed: Dec. 28, 2004

I used crushed coconut cookies for the crust and added 3Tbls of unsweetened grated coconut. Using regular lime juice works just fine. Instead of zest I used lime oil. Trust me this is well worth the trip and money. Unfortunately I don't remember how much I used but a little goes a long way. I think I used 1/4 tsp but I'm not sure. Trust your instincts. Also I highly recommend reading the tips for making cheesecake on this website. It is very important to give your cheesecake a bath. Read the tips. :)

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GREENEYEDFAY

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Dec. 13, 2004

I was hoping for a Key Lime Cheesecake recipe that would be similar to the WONDERFUL Key Lime Cheesecake I have had the The Cheesecake Factory. Unfortunately, this is not it. I chose to buy Key limes and squeeze them by hand to get the juice. This was very foolish of me because you only get a few drops of juice from each lime because they are so tiny. I went through 55 limes to get the amount of juice called for in the recipe. I served this at a dinner party drizzled with raspberry sauce. It was very tart- but it was still tasty. It is not a dense cheesecake like the kind I am used to. It is a lighter texture. I would not serve this again at a dinner party. I am giving it 3 stars because it is good- just not great. If you make it- try a raspberry sauce drizzed over the slices- it really improves the cheesecake and cuts the tartness.

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

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Reviewed: Nov. 30, 2004

This was a great cheesecake. I took it to Thanksgiving dinner and all the people that tried it loved it.

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Cwjw78

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Reviewed: Sep. 18, 2004

I made four different cheesecakes to take to work one day and this was by far everyone's favorite. Nice and tart. People commented on how it was getting a cross between the usual key lime pie they love and the cheesecakes they love. Can't go wrong with that combination. Would most definitely serve again. Easy to make and the suggestion of the water in the pan in the oven worked great. Not the slightest crack.

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Ms. Joey Gilmer

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Jacksonville Beach, Florida, USA

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Reviewed: Jul. 15, 2004

Good cheesecake, but not much lime flavor if you use regular lime juice - the Key Lime juice is truly necessary for a good lime flavor. I make this with a crust of crushed pretzels, instead of graham crackers, for a salty complement to the tart/sweet cheesecake and call it a "Margarita Cheesecake".

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JENSPIN

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Jul. 5, 2004

My 15 year old daughter and I made this and it was wonderful. The flavor reminded us of the great times we had in Florida on vacation. We added coconut to the crust which just made it even better. I am making it again today for a party. It will be a cheese cake that I will make again and again.

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maggie5

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Reviewed: May 17, 2004

This was really good but I would cut back on the key lime juice. Very tart. The water in the pan trick worked out great...no cracks. Thanks!

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KAREN325

Cooking Level: Expert

Living In: Douglasville, Georgia, USA

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Reviewed: May 10, 2004

This is pretty good. Everyone liked it. I've never seen a recipe call for such a strange method of cooking (after turning off oven, leave door open and leave cake in there for another 30 mins), maybe that is standard for cheesecakes or something. Anyhow, mine turned out perfect. Tasted fine. I prefer a stronger key-lime BITE in the flavor but everyone else liked it.

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SINGLEGUYWHOCOOKS

Cooking Level: Intermediate

Living In: Stoneham, Massachusetts, USA

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Reviewed: Apr. 27, 2004

Wow - this is great if you like tart things (which I do). If you're looking for a light lime flavor try another recipe or cut back on the lime juice because it does have a very strong taste. Especially good with a little bit of whipped cream to balance the tart.

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RAVEN321

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Reviewed: Apr. 14, 2004

This is absolutely delicious - just the right amount of "limey-ness". I left out the zest because my husband has an aversion to anything even remotely resembling "peels". The texture was very creamy - great.

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KIMKOO

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Reviewed: Apr. 12, 2004

This recipe was amazing. Very limey. This was a huge hit with my family. I added about 1/2 cup of unsweetened coconut to the crust. It added a very nice flavour.

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Stacy

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