Reviewed: Jan. 10, 2012

Sorry ~ those who said to back off on the key lime juice (I used the bottled type Nellie and Joe's Famous Key Lime Juice), and I needed what the recipe called for and then some. I kept tasting and adding. I did increase the eggs and cream cheese though.

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Reviewer:

kayemax

Reviewed: Sep. 11, 2011

Excellent recipe! The cheesecake came out creamy, firm, and delicious. It had a nice, tart, limey flavor that wasn't overpowering, and contrasted nicely with the cream cheese. If anything, it was a bit too tart...a bit more sugar might be a good addition. I didn't have key lime juice, so I used regular juice from fresh limes. To make them prettier, I added a couple drops of green food color. I also baked these in my mini cheesecake pan...one recipe made about 2 1/2 dozen. I baked these at 325 degrees for about 20 minutes, or until they weren't jiggly anymore. After chilling in the fridge overnight, I popped them out of the pan, piped on a rosette of whipped cream, and topped with a tiny lime wedge. They were very well received at the picnic I took them too...I would make this again!

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Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Sep. 10, 2011

SO GOOD! i love cheesecake and it was amazing. Will definately make again!

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Reviewer:

*Lisa*

Cooking Level: Intermediate

Reviewed: Aug. 16, 2011

I, also, made the changes mentioned previously--24oz cream cheese, 4 eggs, 1/3 cup of key lime juice. I also increased the sugar from 3/4 c to 1 cup. The cheesecake turned out very well and was delicious!!

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Reviewer:

Klpsmom

Reviewed: Jul. 19, 2011

This was an awesome cheesecake! Thanks to everyone who reviewed this before I baked it - I made the changes as suggested and it turned out great. I used 3 pkgs cream cheese, 1/2 cup of lime juice (Nellie & Joe's), 4 eggs, and a little more than the 1 tsp of vanilla. I also used 5 tbsp of butter for the crust as well. I also used the suggestion of baking the cheesecake with a shallow pan of water on the rack below it. This prevented my cheesecake from getting any cracks when baking and it looked great! I topped with whipped cream and decorated with sliced key limes. Would definitely make this again!

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Reviewer:

jsk980

Reviewed: Jul. 1, 2011

This cheese cake is really great...the reason I gave it 2 stars is for extreme tartness. I used real Key Limes in 1 cake and added 1& 1/2 cups of sugar. The batter tasted OK.After baking...way too tart for company. I happen to love Tartness. I tried again with bottled Key Lime juice and added 2&1/4 cups of sugar...a little better, but not much.Could not serve company. Also the 10" spring form pan it WAY to big...8" is much better. Pan was so big it dried out the cake. Also 3/4 cup butter is better in the crust. And it is a MUST that a large pan of water be put under the cake as it bakes or cake will crack. Also you need to seal the bottom of the pan with tightly wrapped tinfoil or it will leak all over. You can also put the cake pan "in" the pan of water or "water bath" if you wish. I really don't think I will make this cake again. Like I said..I love tart but not very many other people do and it just is way to tart to serve to company to take to a party.

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Reviewer:

j&jcooks

Reviewed: May 1, 2011

This recipe had to much lime juice or needs more sugar. I used fresh key limes. Just a bit to sour for my taste.

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Reviewer:

Janie

Reviewed: Apr. 25, 2011

I made this cheesecake for Easter, following the recipe exactly. I felt this was way too sour. Everyone who tried it said it was very good, they enjoyed the sour taste, but I felt it was way too overpowering. I enjoy lemon squares, key lime pie, so I am not one who dislikes tart desserts. However, this one was way over the top.

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Reviewer:

PEGWILL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Frankfort, Illinois, USA

Reviewed: Jan. 7, 2011

CUT DOWN THE LIME JUICE. I made this recipe for a customer. She was so dissatisfied! I did not add the juice a little a time. I added the whole3/4 of a cup.The lime was over whelming.She asked if it was supose to be Key lime Pie. I have made Key lime cheese cake before I will use my recipe which has 1/4 cup of juice and 1 table spoon of rind.If I want more lime flavor I add it a little at a time.

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