The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 17, 2004
This made a great tall cheesecake. I did not use lime zest because I wanted a really smooth texture and instead of key lime juice I used Rose's Sweetened Lime Juice (in the drink mix section of the grocery store). It keeps the cheesecake from being lime-y. If you want a nice minty green color add a few drops of green food coloring too.
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Bellefonte, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 5, 2004
EXCELLENT, EXCELLENT!!! IF YOU TRULY LOVE KEY LIME, THIS IS FOR YOU! VERY TANGY [MOUTH-WATERINGLY SO] WITH THE FIRST BITE, THEN KEY LIME HEAVEN! IT'S ALSO NICE AND CREAMY, LIKE OUR NEW YORK STYLE, AND THANKS TO THE WATER PAN,-----NO CRACKS. DEFINATELY A KEEPER-----DON'T CHANGE A THING----MANY THANKS AND KUDOS TO YOU KIM.
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Cooking Level: Expert

Home Town: Buffalo, New York, USA
Living In: Cheektowaga, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 15, 2004
MMMmmmm! This is so good. It's very easy, too. Not too limey, just right! I didn't see the part about chilling in the fridge, so I did the freezer thing and it worked out perfectly!
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 27, 2004
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.
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 31, 2003
I made this cheesecake for my husband's birthday and he absolutely loved it!! It is full of lime flavor, but not in a bad way. I will definitely make this one again. Thank you.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 10, 2003
Sorry, but we found this to be waaaay to "limey". The key lime overpowered any hint that this was actually cheesecake. On the other hand, the recipe is easy to make and the consistency of the cake was wonderful. I'd try this again but use much less key lime juice.
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Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA
Living In: Saint Cloud, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 24, 2003
ABSOLUTELY DELICIOUS!!! This was the first time I have ever made a cheesecake and it was so easy and everyone loved it. I can't even tell you how delicious it was. I didn't think it was too limey at all! This is definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 8, 2003
Easy to make for a cheesecake recipe!!! A little too limey for me, but my husband (a key lime fan) raved about it. Used the tip to put a pan in the bottom of the over half full of water and that seemed to help with the cracking.
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Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA
Living In: Stafford Springs, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 9, 2003
A little too "Limey", but still good. Don't forget the Cool Whip.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 3, 2003
One word for this cheesecake.....AWESOME!!! My boyfriend bugs me to death to make him cheesecakes so I surprised him by making this one for dessert tonight! Not only was HE pleased, but I just snuck a second piece and had to come online to write this review. Made one tiny little alteration however...I used Coconut Bar cookie crumbs and added 3 Tbsp. of shredded coconut for the crust. Using Key Lime juice is absolutely necessary. You can buy it by the bottle in most grocery stores so you don't have to crack knuckles juicing key limes. Took the advice of a previous review also and instead of chilling in the refrigerator, put it in the freezer and it was nice and cool when I served it. No doubt.....this cheesecake is FAN-TAB-U-LOUS!! You won't be sorry if you choose to make this one.
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Cooking Level: Expert

Home Town: Smyrna, Georgia, USA
Living In: Powder Springs, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 28, 2003
Simple to make. Fabulous creamy texture. Very tart lime flavor that absolutely requires whipped cream to balance it. Bakes beautifully; I've made it twice without the slightest crack.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 13, 2003
This simple cheesecake has a strong key taste, and it is light and refreshing. I used bottled lime juice, and it turned out just perfect. I'll surely make this one again.
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Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: May 23, 2003
If you like lime flavor - this is very good. It is also very rich - small piece goes far. If at first you think the the lime is too tart, just let the refrigerated portion come up in temperature slightly, then the lime flavor becomes very mellow and yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 20, 2003
Really, really delicious. I used bottled lime juice out of laziness, and it had a nice, mellow lime flavor -- not too tart. Great texture.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 19, 2003
I added a little sugar and vanilla to the crust and used only a half cup lime juice to cut down on the tartness of the cake. I was very pleased with the results.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 1, 2003
It IS prone to cracking, but still very good and tasty. You might not have to juice that many key limes, because it turns out pretty tart, so if you get tired might as well not put all the juice. :&)
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 2, 2003
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 11, 2003
I made this for the birthday party for one of my friends. Everyone loved it, even one who said she didn't like cheesecake. I cooked mine a little longer than it said. It had a good consistency and wasn't dry. It is defintely a keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 7, 2003
Delicious and easy. Also works well in a prepared 9" graham crust if you don't want to bother with the springform.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 14, 2002
Smooth and creamy with just the right tartness. It was a huge hit at our recent Birthday party!
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