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Key Lime Cheesecake II

Reviewed: Jul. 1, 2011
This cheese cake is really great...the reason I gave it 2 stars is for extreme tartness. I used real Key Limes in 1 cake and added 1& 1/2 cups of sugar. The batter tasted OK.After baking...way too tart for company. I happen to love Tartness. I tried again with bottled Key Lime juice and added 2&1/4 cups of sugar...a little better, but not much.Could not serve company. Also the 10" spring form pan it WAY to big...8" is much better. Pan was so big it dried out the cake. Also 3/4 cup butter is better in the crust. And it is a MUST that a large pan of water be put under the cake as it bakes or cake will crack. Also you need to seal the bottom of the pan with tightly wrapped tinfoil or it will leak all over. You can also put the cake pan "in" the pan of water or "water bath" if you wish. I really don't think I will make this cake again. Like I said..I love tart but not very many other people do and it just is way to tart to serve to company to take to a party.
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