Lemon-Lime Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 14, 2015
Beautiful flavour, the lemon/lime combination cuts through what is often a too rich taste for my son. It was easy to make and absolutely declicious
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Photo by Liz Burges-Short

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Reviewed: May 7, 2014
Very good. The secret to a good cheesecake is all in how you blend the ingredients. Beat your cream cheese with the paddle attachment first until it is creamy, then add your sugar, beat for another 3-4 minutes stopping to scrap the bowl, then add the zests, vanilla, beat for a few more minutes and after each egg just until it is combined. This came out excellent, creamy, great consistency and great flavor. I think the flavor will largely vary depending on your lemon and lime. I use organic lemon and limes and I find they have a deeper, more intense flavor.
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Photo by Shrimpsey

Cooking Level: Intermediate

Reviewed: May 6, 2014
I made this recipe for Easter dinner. If I made it again I would go with a completely edible garnish like a yellow or green jelly bean on each slice. Most people enjoyed it. To help avoid an unsightly crack, I placed a dish of boiling water in the oven next to the cheesecake, and I didn't overbake it - this did help. I used a lot more zest and juice than the recipe called for - I think you have to - very bland otherwise. Also, I would add a drop or two of yellow food colouring. It did not come out as yellow as the picture shows.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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