After tasting the key lime cheesecake at the Cheesecake Factory restaurant in Atlanta, I had to try this recipe. But I was disappointed. The filling tasted too strongly of cream cheese. Perhaps substituting some sour cream and adding some vanilla would help. Also, not following my own instincts, I used the full amount of butter called for for the shortbread crust. Shortbread is heavily butter based, so the crust was awful, and butter leaked through the springform pan into the oven. The good news is that the instruction to put a pan of water in the oven did keep the cake from cracking--something I've tried to prevent for years.
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After tasting the key lime cheesecake at the Cheesecake Factory restaurant in Atlanta, I had...