Key Lime Cheesecake I Recipe

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Most Helpful Positive Review

Jan 02, 2005

This recipe was a hit. I did change it quite a bit as I am a huge cook so I tend to do that. I wanted a bit taller cheesecake so I add 8 oz more cream cheese. Instead of the sugar, eggs and flour, I used a can of sweetened condensed milk. I cut the lime juice to 1/2 cup as the other reviews said it was a bit tart. I also put a thin layer of whip cream made with heavy whipping cream and sugar just to add a little something. I decorated it with slices of lime. I made it for a Christmas party so everyone was glad to not have the traditional stuff they were having at every other party.

—JAMYEARN

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Most Helpful Critical Review

May 31, 2011

Must be for hard-core key lime lovers, which apparently my husband and I are not. Very tart, not like any cheesecake I've ever had. But if you do think this is still up your alley, I've got a great "cheat" idea for juicing the key limes as a wrist injury made me get a bit more creative: cut in half as usual, but put in a GARLIC PRESS!!! Seemed so much easier!

—SRIGEL

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297 Ratings

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May 31, 2006

EXCELLENT... with these revisions! Make crust as described. Use 32 oz cream cheese (4 bricks) 1 1/4 C. sugar, 1 T. cornstarch, 4 eggs, 1 T. lime zest. Here's the key - 1/3 C. lime juice, 1/3 C. lemon juice. Absolutely delicious. Top with a pint of heavy cream whipped with a couple of tablespoons of sugar. Garnish with lime zest and lime slices. It's even better after it's been in the fridge for a day! YUMMY!

—ALLICAT2U

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Dec 09, 2003

I made this cheescake for my brothers birthday party and everyone FLIPPED for it! I added a few tablespoons of shredded coconut to the crust and it went over big! I took the suggestions to bake the cake a little longer and that worked well. After the cake was done baking I left the oven door open a bit, to make sure it was completely cooled before taking it out and I didn't have any cracking. I will be making this one again.

—KELLYSKI

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Jun 27, 2003

If you like Key Lime Pie, you'll enjoy this, but you must love limes - this is VERY "limey"!! I used bottled real key lime juice. Mine cracked even though I followed the directions and placed a shallow pan of hot water on the lower rack. Very rich. I served mine plain (without whipped cream), and myself and a few others noted that it really needs whipped cream on top to help "soften" the strong lime flavor. This is a keeper, esp. for summertime entertaining.

—KIMAR

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Dec 09, 2003

Delicious and easy. Also works well in a prepared 9" graham crust if you don't want to bother with the springform.

—OUTOFIT

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Apr 28, 2003

The recipe was easy to follow. I would use a little less lime juice next time. I put a pan of water in the oven while cooking and my cheesecake did not crack. However, it cracked like the Grand Canyon after I put it in the refrigerator. Any suggestions??

—DBHALL

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Feb 04, 2004

The thing to keep in mind with this cake is that the key lime juice makes it very tart, but does not have a strong 'lime' taste. The lime flavor comes from the zest. I followed the directions for the filling, and found that it was very tart, but I could not identify a strong lime flavor. In the future, I think I would cut down slightly on the juice, but add a little bit more zest. That way it will be good and limey, but won't make me pucker with each bite! For the crust, I added 1/4 c. sugar, and I baked it for 6 min. at 375 before adding the filling. I like a crispier crust.

—SALLYCAT

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Nutrition

Calories
382 kcal
19%

Carbohydrates
28.2 g
9%

Cholesterol
131 mg
44%

Fat
27.8 g
43%

Fiber
0.4 g
2%

Protein
6.7 g
13%

Sodium
290 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Key Lime Cheesecake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 382
Calories from Fat: 251

% Daily Value *
Total Fat 27.8g 43 %
Saturated Fat 16.7g 83 %
Cholesterol 131mg 44 %
Sodium 290mg 12 %
Potassium 118mg 3 %
Total Carbohydrates 28.2g 9 %
Dietary Fiber 0.4g 2 %
Protein 6.7g 13 %
Sugars 20.4g
Vitamin A 20 %
Vitamin C 8 %
Calcium 7 %
Iron 13 %
** Thiamin 4 %
Niacin 13 %
Vitamin B6 4 %
Magnesium 3 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.