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Key Lime Cheesecake I

Reviewed: Aug. 23, 2013
Excellent key-lime cheesecake recipe. Some things to note/add: 1) The crust could use a little sweetness. In my case I switched it out for a lemon-flour crust (1.25 c flour, 1/2 cup cold butter, 1 tsp lemon zest, 1 tbsp sugar, pre-baked at 325 for 10-20 minutes). To me, this goes better with the key-lime flavor. 2) There's a significant difference between fresh-squeezed key-lime juice and the pasteurized, bottled stuff you get in stores--the fresh-squeezed juice has a stronger, sharper flavor (and more "pucker factor"). I do a middle-ground by taking the key limes I use for zest (about 6), squeezing them for fresh juice, and adding enough bottled stuff to get to 2/3 cup. If you go all-out with fresh juice, I would reduce it to 1/2 cup, or give the cheesecake a couple of days in the fridge to mellow out. 3) A lightly sweetened whipped cream does well for topping the cheesecake, either as a full layer, or just strategically placed dollops. Some lime zest garnish on top of the cream also works.
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