After 1 1/2 hours, this cheesecake was still liquidy and very wobbly when shaken. Of course, after 1 1/2 hours, the top was very browned even though I put foil over it. I followed the recipe completely, and my oven is usually hotter than others, so I have absolutely no idea why this would not set. Perhaps it is just supposed to be this way, because after I took it out, peeled off the burnt part, then refrigerated it over night, it was firm and cuttable. If this is the way it is supposed to work, maybe that part should have been included in the recipe. The flavor was very good, but I would recommend cutting down a to 1/2 c. of key lime juice unless you like your Key Lime Cheesecake very tart.
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After 1 1/2 hours, this cheesecake was still liquidy and very wobbly when shaken. Of course,...