Reviewer:

DEBBYKA

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Apr. 11, 2009

These are amazing! The yield was much higher than what the recipe had said, so I ended up having to bake the first batch of shortbread, allow them to cool briefly, and then do the other batch of crusts. Then I baked half the cheesecakes, waited about an hour before I removed them (carefully) from the pan, and then baked the other half. I didn't have a shot glass to push the shortbread crusts down, but the key limes I was using were just the right size, and they worked great. Also, a few hints about the raspberry: Mix the preserves before you start adding them to the cheesecake. They'll be much easier to work with. Also, the cheesecakes look better if you use less raspberry, rather than more. Just a small drop is enough to add color and the raspberry taste.

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Reviewer:

iloveonions

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

I love Key Lime so when I was looking for a dessert to serve at a baby shower for my DIL I looked no further than this recipe. The only thing I did differently was to add an extra bit of Key lime juice. The recipe is good as it is written. Thanks for posting. The cupcake size desserts were the perfect ending to a luncheon of the Tarragon-Dill grilled chicken salad also on this site.

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Reviewer:

HDEDEAST

Cooking Level: Expert

Home Town: Niagara Falls, New York, USA

Living In: Lockport, New York, USA

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Reviewed: Feb. 4, 2009

These were incredibly easy and turned out beautifully! The texture was wonderful and the cheesecakes were just rich enough to be deliciously decadent but you could eat more than 2 bites. Everyone who tried one LOVED them. I will be making these very often. Thank you SO much for sharing the recipe it is incredible!

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Reviewer:

Fall

Cooking Level: Expert

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Reviewed: Jan. 11, 2009

This was a delicious recipe, and easy to make. Everyone loved it!

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Reviewer:

Christine Dorman

Home Town: West Palm Beach, Florida, USA

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Reviewed: May 13, 2008

I made these for a party at work. Everyone loved them. At least one person described them as "heaven on a plate." The raspberry compliments the key lime really well. I made these with regular limes (couldn't find any key limes) and baked them in regular sized muffin cups. I served them with a dollop of whipped cream, which both tasted good and hid any imperfections in the attractiveness of the raspberry swirl. I don't think you really need quite as much raspberry preserves as the recipe calls for, but other than that it is great as is.

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Reviewer:

Maren

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Reviewed: Feb. 13, 2008

BIG hit with the crowd we entertained. Nice presentation (used regular red raspbery jam), perfect size serving (used regular sized cupcake liners). Was a bit of work to squeeze the key limes so I probably won't make too often, but a nice compliment with the Mexican theme we had. Will make again for special occasions.

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