Key Lime Cheesecake

Had to bake 1 hour at 325. Can use more than one tablespoon lime zest for more lime flavor without the sour, but no more than 3/4 cup key lime juice, to not alter batter consistency. After turning oven off and cooling with door ajar for 30 minutes, I removed to cool on the stove top with foil tented over until it was completely cool, and then I refrigerated overnight. Never cracked. Served with raspberry coulis and vanilla whipped cream.

Flavor was amazing! Tips to prevent cracking were super helpful. I did need to make about 1/4 more graham cracker crumble than recipe called for, but otherwise this was perfect and I will definitely make it again.

It is perfect just as the recipe is written. I am not sure about ppl who rated this recipe… if they used bottled lime juice- (it is not as potent) and use it because they did not have limes- so did they use lime zest? These changes make it not the same recipe. Also the cheese cake is a similar taste to a key lime pie- but richer… therefore, when zesting– make sure you DO NOT get the white… it makes it bitter. We have had this several times…. crust is perfect, cheese cake filling delicious!

This was really delicious! I had a couple issues with the crust – the butter was oozing out of the springform quite a bit, and it didn’t turn out very well-cooked. So next time I will use a little less butter and pre-bake it for 5-10 min before adding filling.

Great recipe, everyone loved this cheesecake!

I made this cheesecake with a Nilla Wafer crust. I also make a pumpkin cheesecake and that crust sets up very fast, I’m able to move it from springform to serving plate for chilling almost immediately. I’d recommend the Nilla Wafer crust, but let it chill in the springform pan before trying to move it, the Nilla Wafer crust does not set up until well chilled. I tried moving it to soon and cracked the cheesecake , luckily it did stay in one piece. I’m not a keylime aficionado, it was a tart cheesecake, but I’m guessing it was a lime cheesecake, and limes are tart!

Definitely a cheesecake for people who like tart. I used a bottle of key lime juice and cooked in a water bath like I always do. If you have issues with your pan leaking then just get the really long roll of foil and instead of wrapping your pan with regular size foil just lay out the long foil over your pan and set the springform pan inside and pull up the foil around it. So much easier than trying to wrap it.

I make cheesecake and key lime pie alot, while the taste and texture are fine and the method similar, I thought it was odd the spring form pan leaked water (never happened before). Additionally the cook time was not accurate, it took an Hr to cook at 350.

This cheesecake was perfect! I baked the crust for 8 minutes at 300 degrees, let it cool before adding the cheesecake mixture. It didn’t crack and the texture was the best baked cheesecake I have ever had. The flavor was a creamy key lime. I used store bought key lime juice. I added a scoop of a sour cream whipped cream right before serving. I would make this again.

So good! Just added whipped cream on top!

Easy, delicious and wouldn’t change a thing. Had to adjust my oven temperature to 325 degrees as it runs low. Will make again.

delish. i did not use KEY lime juice, i’m sorry sheila but with the cost of things today, i use what’s on hand. i used cinnamon grahams, again, that’s what i had on hand. worked fine

Okay dipsticks. You don’t juice a brazillian key limes for the juice to make this. You buy a bottle of Nellie and Joe’s Famous Key West Key Lime Juice. Nellie and Joe invented the Key Lime Pie. Don’t be a neo-maxi zoom dweebie and use a garlic press. Don’t be a toad stool and try to super macho and hand squeeze the itty bitty key limes. BUY A BOTTLE OF NELLIE AND JOES FAMOUS KEY WEST KEY LIME JUICE.

This use to be a super easy cheesecake that I would make all the time but now it seems that you completely changed the recipe. I am very disappointed and will have to hopefully find a less complicated Recipe now.

Followed recipe exactly. I loved this cheesecake and so did others! My husband found it too tart. However, I love tart. So, if you’re not a huge tart fan, I would go with other’s recommendations and add a little more sugar. I cooked it for a hour with the water bath under it, turned off oven and cracked open door. I left the cheesecake in there for at least an hour, then took it out and placed it on counter to continue cooling. Only got 1 small crack. One other thing to note, this is creamier than other cheesecakes. A bit different of a texture than I’m use to, but not in a bad way.

Excellent, creamy cheesecake. I baked the crust first at 350 for 10 minutes. I baked it in a water bath. I added lime zest in the cheesecake and on top. My family thought it was the best I ever made and they loved the crust.

After zesting key limes cut them into quarters and use a garlic press to juice. Simple solution to juicing the little buggers. No substitute for the real key lime.

Amazing!

Y U M! Don’t be nervous about the reviews that say this is too sour or bitter; it’s absolutely delicious, at least when made with some suggested modifications! Also, you don’t have to use “key” limes. All I could get my hands on was limes and it was fine. After reading comments, I did do the following because I saw them suggested often enough: 4 bricks cream cheese, 4 eggs, 1 1/2 cup sugar, 1/2 lime juice, probably 1 1/2 to 2 tbsp of zest. Baked for 75 minutes with foil around spring form in about a half inch of warm water. After 75, turned off the oven and let it sit in there for about another 5 minutes, then opened the door and let it cool in there for probably 2 hours, then to counter to cool completely. Not sure if it’s because the water trick or the gentle cooling, or the fact that I BARELY used the hand mixer and basically folded all the ingredients together, but I did not have a SINGLE crack. It was phenomenal. The pic you see is a little torn up from me cutting it but it literally was perfect. No brown outer edges, no raised areas- just flat, smooth and no imperfections. Also, it my brief and limited experience of making cheesecakes, I’ve always had trouble with a grittier texted towards the edge of the cheesecake…not here. Perfect all the way through. I will also reiterate what others said: this is not like a NY style cheesecake. It’s much softer and more like a heavy, thick mousse. It’s not super firm, but it’s still delectable. I think some fun things to try with this would be a ginger snap crust or adding coconut into the crust or having a granola crust even.

It tastes pretty much exactly like key lime pie (so, VERY lime-y) but with the texture of a cheesecake. Something a lot of reviewers don’t seem to realize is that key limes have a very different distinct flavor as opposed to the Persian limes they think of when they see the word lime. It will be VERY tart, so be prepared for that. It’s supposed to have a little extra zing. It was very nice as is, but a little bit too one-note for me since I had been hoping for more of a blend between the flavors of key lime pie and cheesecake, but the key lime completely eclipsed the cheese. In the future, in addition to serving it with whipped cream and candied lime slices I made from the leftover limes, I would also use only about 1/2 cup of key lime juice, and add between 1/2-1 tsp of vanilla extract to give it a little more depth. But it was still quite good as-is, and if key lime pie in a cheesecake consistency IS the hybrid version you were looking for, then this is definitely a 5 star recipe for you and don’t change a thing.

I made this recipe exactly as directed. It is pretty good. The graham cracker crust could use a little bit of sugar in it. It puffed up in the oven quite a bit, I think because (as instructed) I beat the filling until fluffy before adding eggs and juice. I did not overbeat the eggs (stirred by hand). It will be quite tart (I used fresh key limes, not bottled juice).