Key Lime Cheesecake

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AMAZING!

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So good! I used regular limes instead of keylimes and it taste great! Lots of work if you are juicing the limes by hand, but definitely worth it.

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This was a big hit!! The cheesecake was so light and tangy - it was delicious. Made exactly as written and it turned out perfectly.

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I grew up with a key lime tree in my yard and we made key lime everything...but this is new and different. Tastes almost like a key lime pie but not quite as tart. Certainly not too sweet like my complaints of most key lime desserts. Creamy but light textured and quite easy to make if you buy bottled key lime juice. The mint and candied zest was a perfect compliment on top. A for sure do over recipe.

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The results were fantastic! However, in all the confusion of preparing a holiday dinner, I forgot to add a key ingredient, the gelatin. It never sets beyond the soft custard stage without it. I realised my mistake but decided to serve it anyway, no time to make another. I added the lime curd topping (the "make-it-my-own" addition to the receipe and big whipped cream rosettes. Lots of WOW factor. And I served it with a spoon. The guests loved it! The flavor is delightful, just the right amount of tang and not too sweet. So, anything that tastes this good after bungling the receipe ought to be a 6 star hit if you make it right. Many of the guests want me to make it again and there was much discussion of how to modify it for next time. This is the hallmark of a really good receipe.

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Very tasty of course - after all, we are talking key lime cheesecake, how bad could it be? - but I've had better.

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I was pretty nervous about making this cheesecake because some people commented on the reviews about issues with the eggs and I've never made a no-bake cheesecake before. Squeezing the key limes for juice is not fun along with zesting the little suckers. I would stick with key limes over regular lime juice because there is a difference even in the color of the juice. Otherwise it's tedious but easy and well worth it. I didn't have any issues with my eggs. They were room temperature and I kept it on low in a small saucepan and whisked it for about 12 minutes and it was definitely a pudding consistency with no lumps. It took at least an hour in the fridge, stirring every 10 minutes before it was cool. I made my own whipped cream but didn't bother with any other garnishes. I would say it is a little more dense than a mousse, but fabulous!!! When we ate it that night, it was pretty tart, but when we had it for breakfast the following morning it had mellowed out a bit and was even better. I would recommend making it the day prior so it has that extra time to mellow in the fridge. Give this a try, you won't be sorry.

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I made this cheesecake for Christmas and it was fabulous. I didnt do the candied lime I just decorated with lime slices. The tart cheese with the whipped cream was perfect. Make sure everything is room temp or it doesnt set up right. Juicing those little limes was a pain but worth the work.(i couldnt find juice.

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This is a rocking good cheesecake. Has become the birthday cake of choice for my friends. Will be making this many times.

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The flavor is perfect, but it doesn't come out firm enough for me. It is more mousse-like, and if that is your thing, then you will like this recipe. I would definitely temper the eggs like is suggested in the other reviews. That should be part of the recipe instructions.