If you are truly a lover of key lime, this cheesecake is perfect! I found the ratio of sugar to key lime juice to be just right…it was tart and tangy with just enough sweetness. The only thing I changed was adding two whole eggs and one yolk (instead of the 3 eggs called for) to the batter. I also substituted ½ cup of almonds instead of using all graham crackers for the crust. Finally, I wrapped the spring form pan in aluminum foil and baked the cheesecake in a water bath. It came out perfectly creamy without the slightest indication of a crack!
Was this review helpful?
2 users found this review helpful
If you are truly a lover of key lime, this cheesecake is perfect! I found the ratio of sugar...