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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Excellent recipe! The cheesecake came out creamy, firm, and delicious. It had a nice, tart,...