Kelledin Recipe Reviews (Pg. 1) - (188470403)

cook's profile






View All Reviews Learn more

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.
Was this review helpful? [ YES ]
1 user found this review helpful

Go Pro!

In Season

Passover Celebration
Passover Celebration

Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.

Easter Lamb, Ham, and More
Easter Lamb, Ham, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States