Reviewed: Apr. 25, 2012

Made this for my husband's birthday and he enjoyed it. Thanks for sharing the recipe.

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Reviewed: Apr. 22, 2012

I did alter it to be more to the cheesecake I enjoy - one more brick of cream cheese, and 1/2 cup plain yogurt (or sour cream). I left the amount of lime where it was at since I upped the ingredients, and it was tart - but we loved it that way! I added coconut to the crust like most suggested - would definately NOT do that again...took too much away (IMHO) from the cheese portion.

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Tammy B

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

Living In: State College, Pennsylvania, USA

Reviewed: Apr. 20, 2012

This was excellent and very easy to make,quite refreshing and not so heavy

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Arlene

Cooking Level: Expert

Home Town: Holland, Michigan, USA

Reviewed: Apr. 14, 2012

Couldn't be simpler! This recipe is so easy and has gone over well with several different crowds. I don't have a springform pan, so I just make it in a 9-inch pie pan and it's fine. I also cut the key lime juice down to 1/2 a cup and it's delicious -- still very limey but not too tart. Thank you!

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ohlefty

Reviewed: Apr. 9, 2012

AWESOME!! I used the shortbread crust recipe from this site and I did increase the cream cheese to 32oz and the eggs to 4. I used a springfoam pan and prseed the crust up the sides. This cheesecake was very refeshing. A great ending to a delicious Easter Dinner.

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Suz

Cooking Level: Intermediate

Reviewed: Apr. 8, 2012

This was very tasty and easy to make. My hubby loved it.

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maria heaney

Reviewed: Mar. 27, 2012

Cake disappeared immediately so there was no way to go back for a second opinion. It may call for more lime then it should but I think some limes are more tart then others.

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Juliette

Reviewed: Feb. 8, 2012

I love Key Lime pies so i thought i would love this and i did.So did everyone else at the potluck.They loved it so much there wasn't any left for me to take home.I have another one in the oven as i write this.Since i love limes i used a whole cup of fresh lime juice,1 1/3 cup of sugar and all the zest from the 3 large limes.I also used a gingersnap crust from the ginger spice cheese cake (which is also very yummy) that is on this site.We shall see if i get to take home any leftovers ; )

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grampy2004

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Feb. 8, 2012

Very good but if you use a standard 9 inch store bought graham crust, cut the recipe down by 1/3 (except the lime juice, which I keep the full amount because I like the stronger lime flavor). We also use 1/2 sugar and 1/2 splenda and it works fine.

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jpb7428

Reviewed: Jan. 9, 2012

This was a very tasty cheesecake; creamy with a nice balance of tart and sweet. It is quite heavy but the lime makes it seem less heavy. Others had suggested adding an additional egg and more sugar. Instead I used 4 bricks of cream cheese, the same number of eggs (3), and a can of condensed milk. Another cheesecake recipe I use calls for that and I know it is often used in Key Lime Pie. The results were very positive. I would make this recipe again.

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