Reviewed: Oct. 8, 2009

I made this cheesecake and it was YUMMY!! My 1st time ever making a cheesecake and I was impressed. Everyone enjoyed it. While it cooled it did crack in the center, but i used a lime/whip cream decoration to hide most of it.

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Janine H

Cooking Level: Expert

Home Town: Waukegan, Illinois, USA

Living In: Skokie, Illinois, USA

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Reviewed: Aug. 11, 2009

I have made this many many times and it is fantastic! I like to make individual cheesecakes in a muffin tin - great for potlucks. thanks for this recipe!

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MIKALA79

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Reviewed: Jul. 11, 2009

Unfortunately, I was not as impressed as I hoped I would be... for one reason: the cook temperature turned out to be too low for my personal taste. The cheesecake turned out too creamy/custard-like instead of the texture of New York cheesecake. I've made lots of cheesecakes at lots of temperatures but this one just didn't work for me. I did make the alterations of using 3 packages of cream cheese and 4 eggs. I also added a tad more sugar because I kept the 3/4 cup of lime juice (I'm pregnant, I love lime!). I also added lime zest to the mixture. It TASTES amazing, but the texture doesn't work. After baking at 250 for 60 minutes, I took it out wanting to give it a shot at setting up. It only cracked and didn't change texture, so I put it back in the oven at 300 for 15 minutes. That did the trick... luckily I don't care about cracking. Haha. Overall I would recommend this, but with previous suggestions and upping the temperature if you like hard cheesecake like me!

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jmecakes

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: May 8, 2009

This had a great taste and was very creamy.

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 13, 2009

The flour made it pasty, it lacked creaminess and flavor.

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elisa

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Reviewed: Mar. 12, 2009

This received good reviews from my friends with some of the previous changes mentioned. I used 1 1/2 lbs cream cheese, 4 eggs, and decreased the amount of lime to 1/2 cup. This was better after it sat in the fridge for a few days. The next time I make this I will up the oven temp. because the cheesecake was softer than I like.

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WAMommyof4

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 26, 2009

Made it for Christmas and the family LOVED it... will definately make again.

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RedSoxFan33

Cooking Level: Beginning

Living In: Lakeville, Massachusetts, USA

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Reviewed: Feb. 15, 2009

Followed suggestions on adding extra egg and cream cheese, less key lime juice(2/3c), plus adding some powdered sugar(1/4c) and lime zest. Cooked in water bath but had to cook about 15 minutes longer than suggested. Texture was awesome and didn't crack at all, but I would have preferred a sweeter, less tart cheesecake. Next time...

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Rene

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Dec. 2, 2008

This made a really nice cheesecake with the changes another person suggested like 3 packages cream cheese,4 eggs and 1/3 cup lime juice. I still thought it was a tad to limey but some people liked it! Very nice cheesecake. Just make these changes!

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amberdawn183

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Reviewed: Aug. 5, 2008

FOOLPROOF CHEESECAKE!! Here's what I did: Added three 8oz boxes of cream cheese; 1/3 cup of keylime juice; and 4 eggs. I also used a store-bought shortbread pie crust. It turned out wonderful! Not too tart. The perfect balance of cream cheese and keylime! I highly reccomend this to all. I call it fool proof because after it was devoured, the next morning I found the 1/2 stick of butter still in the micro... Ha! I forgot to add it but you wouldn't even of noticed! Great flavor and texture! Thanks so much for this recipe!

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AliShaluvsfood

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Culleoka, Tennessee, USA

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Reviewed: Aug. 4, 2008

I made this for a dessert party and it was the hit of the party!

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Carrie C.

Living In: Oneonta, New York, USA

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Reviewed: May 27, 2008

Very good and refreshing for a summer BBQ! I too did 3 packages cream cheese, 4 eggs, upped the sugar to 1 C and did 1/2 cup key lime juice with about a teaspoon of zest. Instead of a graham cracker crust I processed about 2/3 of a package of vanilla Joe Joe's (the Trader Joe's brand oreos without the hydrogenated oils) and it was soooo good! Perfect crust! No butter needed because of the cream filling in the cookies. Try it!

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KatieJL

Cooking Level: Intermediate

Home Town: Darnestown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Mar. 24, 2008

Fabulous recipe! This was only the 2nd cheesecake I've made and it came out perfectly - no cracks at all! I did modify the original recipe as other suggested...adding 4 Tablespoons of coconut to the crust, and then adding an extra egg & 3 packages of cream cheese. I started with 1/2 cup of bottled key lime juice and found it wasn't tart enough, so I did add the entire 3/4 cup of juice. The texture of the cheesecake was great and I had comments that it tasted better than the Cheesecake Factory version!

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mconrey

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Reviewed: Nov. 29, 2007

I made this cheesecake for Thanksgiving. It was just great. The texture was creamy but you could cut pieces and serve them without the whole thing collapsing. Changes: For the crust I did use 5 tablespoons of butter. For the filling: I used 3 boxes of cream cheese, about a 1/2 cup of key lime juice (I tasted it at 1/4 cup and it just wasn't "limey" enough), and about a 1/3 cup powdered sugar too. I used 2 drops of green food coloring that gave the finished product a lovely color - just be sure to mix very well or you will have green stripes! Did not bother with the hot water bath. It turned out just fine, with two very minor cracks. I will be making this again for Christmas and I may try the coconut as others have suggested. I'll let you know how that works out. Thanks again for a great recipe!

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Anna Mae

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Highland, New York, USA

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Reviewed: Aug. 6, 2007

Follow the tips from other cooks - 3 pckgs Cream Cheese, 4 eggs, 1/4 cup key lime juice, and advice for taking it out - it will prove to be the most delicious and easy cheese cake you've EVER made! I also found that it tasted best 24 hours later, the texture was the best.

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Foodie141

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Reviewed: Jul. 5, 2007

I wish I'd payed closer attention to the previous reviews, as I usually do. I didn't have key limes, so used regular limes, and I used 3/4 cup following the recipe - made for an extremely tart cheesecake. Probably will make again, but will use less lime juice, and more sugar.

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Angela

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Reviewed: May 14, 2007

This cheesecake was excellent and loved by everyone!! Make the following changes and it will taste wonderful with no cracks. For the crust increase melted butter to 6T and add 4 T coconut. Cake: Use 3- 8oz cream cheeses, 4 eggs and 2/3 c. lime juice. I used Rose's sweetened lime juice, avail. in the cocktail isles of grocery stores. Add 2 drops of blue food coloring to give a lime green color. Bake cheese cake in a hot water bath (put cake in larger pan and add boiling water to larger pan before baking). After 50 min.of baking, open oven door and allow to cool in oven. Chill overnight. Garnish with 8 oz. cool whip, grated lime rind and thin slices of lime. This looked beautiful and tasted even better!!

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Patti R.

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Reviewed: May 12, 2007

I made it with the suggested changes and it was terrific! (I'm sure it would have been fine the original way, too.)

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PGS

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: May 7, 2007

I followed the alterations using 1/3 cup of lime juice and the extra cream cheese--this was just perfect and delicious. I skipped the water bath and it did crack a little when I took it out of the oven. I'd recommend just letting it sit for an hour in the oven to cool and set a little after it's done baking. Don't even open the door for an hour, it's still quite jiggly. Taste and texture could not be better though.

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hp212

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Reviewed: Apr. 9, 2007

I kept the same amount of key lime, added one egg and increased sugar 1/4 c. and vanilla to 1 1/2 tsp and cream cheese to 1 1/2 lb. as per recommendations. We LOVED the amount of citrus and it wasn't sour at all. The sugar was just right, too. Everyone raved at our Easter celebration and had seconds. Even those who just wanted a "bite" went for a whole slice. It was great. Will make this over and over again. Thank you Cindy for such a lovely dessert. I can't wait to eat more. Hmm...maybe I shouldn't thank her. lol

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Cheryl E.

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Key Lime Cheesecake II

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