"Freshly squeezed lime juice adds a citrusy kick to this light and creamy cheesecake." — Philadelphia Cream Cheese
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1 1/4 cups
HONEY MAID Graham Cracker Crumbs
3 (250 g) packages
PHILADELPHIA Light Brick Cream Cheese Spread, softened
limes, zested and juiced
thawed COOL WHIP Light Whipped Topping
This was fabulous! I used bottled key lime juice and regular lime zest. I also always put cheesecake in a water bath with the spring form pan wrapped tightly in several layers of foil. This was gone in seconds at a family gathering. People who love key lime loved it, and people who hate key lime loved it. Can't go wrong with this recipe. If you want more lime flavor you can add a bit more juice. It will be fine.
As far as cheesecake recipes go, this one was mediocre. I followed it to the letter and ended up with a cheesecake that was the consistency of melty ice cream. I am not at all impressed with Philadelphia recipes, and probably won't use them again. The flavor was good though, and it was a decent recipe to learn on my way to cheesecake perfection.
This was delish! Added more lime juice and zest than called for (I zested and juiced about 8 key limes, though I'm patient with zesting or juicing, so it was probably like fully zesting and juicing four little key limes) and added in about two drops of green food coloring to make the color pop a bit. Had it on Thanksgiving after dinner and the whole family gobbled it up! A nice tip is to throw it in the freezer for 45 to an hour before cutting it. You get perfect slices and the cake is nice and firm, tasking almost like lime sherbet ice cream!!
I followed the recipe to the letter, thinking that maybe the lack of lime taste had to do with people using regular limes instead of key limes...but I have to agree, the lime taste is very subtle and could be upped by a lime or maybe two if you want a stronger key lime taste. I am getting ready for a grad party and made these up as mini cheesecakes, so if anyone is interested, it makes about 55 mini cheesecakes, and they need to be baked for 20 minutes. They also freeze nicely, just thaw in the refrigerator. I will be making about 300 of these as mini cheesecakes and will up the lime juice and rind by one, and I will also add a few drops of green food coloring to make it look like a lime cheesecake. A pretty decent recipe as written, but with a little more lime juice, I think it will be very good.
Quite delicious!!! Though there wasn't quite enough lime flavor (I like it really strong) so I just zested some extra limes and that did the trick. I also combined the juice from those extra zested limes and equal parts of sugar and heated it on the stove to make a syrup which I drizzled on the cheesecake, as I have people in the house who don't like whipped cream or Cool Whip on cheesecake, and that was fan-freakin'-tastic!!
Very delicious and very creamy. Easy to make, not a lot of ingredients.
this recipe was so easy and delicious it had a great flavor it wasn't to sour really enjoyed the taste!!!
* Percent Daily Values are based on a 2,000 calorie diet.
PHILADELPHIA Key Lime Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 145
Use fresh key lime juice if you can, as it adds the biggest flavor.
See how to make a quick-and-easy, award-winning key lime pie.
See how to make a classic cheesecake in five easy steps.