I made this twice in the last week, one being a trial for a dinner at home before taking it to a luncheon. Both times it was well received and enjoyed by all! Even though it is a cheesecake, it has a nice refreshing "light" flavor. I studied the tips and suggestions and did add an extra egg, 8oz block of creamed cheese and reduced the key lime to 1/2 cup. I cut a circle of parchment for the bottom of the pan and it easily moved to the plate from the pan. I placed a large pan of water on the shelf below the pan, turned the oven off after an hour and left it sitting in the cracked" oven an additional hour. I refrigerated over night, sliced with a clean hot knife. For the luncheon, I sliced, then decorated the cake with fresh lime on each slice so it was easy for people to remove a piece and still have it look nicely presented on their plate. This will be a nice dessert to have in my pocket that can be made a day or 2 ahead of time and it looks like it came from a restaurant!! Thank you!
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I made this twice in the last week, one being a trial for a dinner at home before taking it to...