Reviewed: Dec. 27, 2006

This was the perfect light cheesecake dessert! My family loved then devoured it. A few even asked for the recipe! Highly recommend, and will definitely make again!

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Pam Morris

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Reviewed: Nov. 25, 2006

I made this recipe and used suggestions made by earlier reviews...used 4 eggs, 1/2 cup powdered sugar, and a little less lime juice. I really liked this recipe. It was very tart and tasty. I am only giving it 4 stars instead of 5 because I had to make the changes to have it come out as good as it did. Very moist and flavorful the day after making it too!

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OLYBROWNS

Cooking Level: Expert

Home Town: Olympia, Washington, USA

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Reviewed: Oct. 22, 2006

Nice base recipe. I followed others suggestions by using 4 eggs, 24 oz of crm cheese and 1/2 c of key lime juice. I also added Key Lime zest & about 1/2 c of sweetend coconut that I toasted in a pan first. I also use chocolate graham crackers for the crust and sprinkle a bit more toasted coconut on top before baking. Very yummy cheesecake!

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Trish3809

Cooking Level: Expert

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Reviewed: Jul. 4, 2006

I recently returned from a trip to Florida and was looking for more ways to use the Key Lime juice I brought back with me. This recipe is definitely a keeper! I made the following changes and the cheesecake came out light, fluffy and tasty - got lots of rave reviews from those I served it to: increase eggs to 4, use 2-8 oz. pkgs light cream cheese and 1-8 oz. pkg reg cream cheese, decrease key lime juice to 1/2 cup. The cheesecake baked up beautifully and held it's shape very well. Make sure to cool completely in the pan.

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REALMATERIALGIRL

Cooking Level: Intermediate

Home Town: Lino Lakes, Minnesota, USA

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Reviewed: Mar. 24, 2006

My favorite dessert is the Key Lime Cheesecake from the Cheesecake Factory Restaurant and this had the same wonderful tart/sweet flavor. The only changes I made were using 24 oz of cream cheese and 4 eggs. This is a recipe that I will definitely add to my favorites.

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JUDETHA

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Reviewed: Mar. 7, 2006

I used someone else's suggestion to use half lime/half lemon juice to replicate key lime juice (key limes are v. expensive in MN), and it was just great. Two of my husband's favorite things, key lime pie and cheesecake, in one dish! I always use a knife to separate the baked cheesecake from the pan before letting it cool, and it hasn't cracked on me yet!

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Feb. 7, 2006

USE THESE CHANGES! ... and make a fantastic Key Lime Cheesecake! Use 3 8-oz pkgs. cream cheese instead of 2 1/2 pkgs. Use 1/3 cup lime juice instead of 3/4 cup. Use 4 eggs instead of 3. The above changes will give you superb results! Additionally, when you take the cheesecake out of the oven and set it on a cooling rack, set a timer for 10 minutes. When the timer goes off, use a paring knife to gently separate the edge of the cheesecake from the pan. Continue to cool, and then chill 5 hours or overnight. The cheesecake will not crack and will easily come free of the pan, and look picture-perfect! Top with fresh whipped cream, (heavy whipping cream whipped with a dash of vanilla and just a tiny bit of powdered sugar). Thanks to all of you who wrote your comments to use MUCH less lime in this recipe! You saved me from making a drastic mistake, and now this recipe (with my alterations), is my favorite cheesecake recipe!

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PattyJoy

Cooking Level: Expert

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Reviewed: Jan. 2, 2006

Exelent cheesecake, Added a little green food coloring to give it the lime look

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COLLECTOR386

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Reviewed: Dec. 14, 2005

Very tart but nice and tasty! The cake baked up beautifully and looking amazing. It tasted good, but gave me a pucker face more than once!

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Bonnie in GA

Home Town: Norcross, Georgia, USA

Living In: Sugar Hill, Georgia, USA

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Reviewed: Oct. 4, 2005

I made this for V-day and my boyfriend LOVED it...so did not family and co workers when I brought in the leftovers the next day. Like others, i did not add the FULL amount of key lime since I am not too keen on very tart stuff and it turned out great...!!!

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 19, 2005

This was a very easy recipe...but a little on the tart side. I used 2 lbs. of cream cheese instead of 1 1/2. The crust is delicious!

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CATHIEN1

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Reviewed: Feb. 28, 2005

Yummy! I was hesitant to change my traditional "just key lime pie" recipe, but I was in the mood for more of a cheesecake. This was wonderful!!!! However, I added 1 can sweetened cond. milk and went ahead and used all three packs of cream cheese. My family loved it. I used Williams Sonoma key lime juice! Why squeeze limes when you can just buy them? Not too limey. I zested one regular time too! Served with lite Cool Whip.

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TMSPARKS77

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Reviewed: Nov. 27, 2004

i loved this cheesecake! for some reason i have a thing for lime cheesecake, and this is the best recipe i've found yet. i added in lime zest, and used regular limes. it had a lovely lime taste, not too bitter. this is the one i'll make again

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batbish

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Reviewed: Apr. 15, 2004

I am a huge cheesecake fan! I've never had a key lime cheesecake before so when a friend of mine asked me to bake one, I turned to my source, All Recipes. Yet again, they did not let me down. This was very easy to bake. The only thing that I did differently, was I added coconut to the crust and used 1/4c of sweetened lime juice instead of the amount listed. Based on the previous reviews, I too thought that it would be too much lime juice, and coconut added a little twist to the crust. It was a success! My friend took it to his job and it was used as a birthday cake for a co-worker who loves key lime and from what I heard, there wasn't a slice left! I would definately make it again.

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SNOOKUM98

Cooking Level: Expert

Living In: Rosedale, New York, USA

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Reviewed: Jul. 13, 2003

My 13 year old made this recipe for her father's birthday. She took the advice of other reviewers and cut back on the key lime juice to 1/2 c. The cake turned out great. Light, creamy and very flavorful. She frosted it with whip cream and added a little lime zest. The cake had just the right amount of tartness. Also, she did make this a day ahead.

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JO-KE

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Reviewed: Jun. 15, 2003

This was great! I did alter it though so that I could use 3 full packages of cream cheese instead of 2 and 1/2. In order to compensate for this, I added an extra egg, 1/2 tsp extra vanilla, 1/4 cup more of sugar. And I used my own crust recipe. I kept the key lime juice the same, however and found it more than adequate in the tartness department. Note to anyone using fresh key limes: It will take about 20 key limes to equal 3/4 cup of juice. Popping them in a bowl in the microwave for about 15 seconds will help them to release more juice when squeezed. I used a fork to pulverize the membranes as well. Although it does seem like I changed a lot, the methods involved in the preparation are sound, and the taste yields a very refreshing tang.

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MSALLIED

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Reviewed: Feb. 25, 2003

A bit tart with the full 3/4 cup of juice. Cake itself has a nice texture and was easy to prepare. I reduced the juice to 1/2 cup and also added 1/2 cup powdered sugar. Really helped lighten up the taste. Definitely a good cake recipie for use with any flavoring.

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N60OSU

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Reviewed: Nov. 21, 2002

The cheesecake was only about an inch high, but it had some kick to it! I used regular lime juice instead of key lime, and it came out fine. The preparation was a bit much though.

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KEB41

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Reviewed: Nov. 16, 2002

big hit every one loved it!i used lemon juice instead.

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ISAAC IS THE BEST

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Reviewed: Nov. 16, 2002

Very tart, but just right with lightly sweetened whipped cream. Excellent texture; very easy to put together. Would definitely make again!

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JENNJEFF

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