Key Lime Cheesecake

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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.

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Believe it or not, I decided to try this recipe because I had so much cream cheese and limes left over from a party. I've never made cheesecake before. It is time consuming, mostly because you have to wait for part of the mixed ingredients to completely cool, and then completely chill in the fridge before continuing, so don't do this if you're in a hurry. But I did not find it difficult. I did read the previous reviews, and as a result, I mixed the 4 eggs and 2 yolks together and beat them slightly before slowly adding them to the saucepan with the lime juice and dry gelatin. Then I lightly stirred it during its heat-up. It thickened beautifully with no lumps or clumps for me. I did not use key limes, but squeezed limes for real lime juice and zest. The candied julienned rind for garnish was a messy waste of time; just a dollop of whipped cream with a slice of lime is much easier and looks just as good. This is delicious. I can't wait to make it again.

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This recipe is not for people who don't pay attention all that well.( like me I started making this and it was more difficult and took to long than I thought it would be. That is the only reason why I didn't give it five stars. I made it for my husband's birthday and he loved it so much that he wanted everyone to try it and they liked it too. To bad I only got a fork full but it was good. Everyone is requesting for me to make another one.

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I made this for a friend's birthday at work. It turned out perfectly! I skipped the garnishes and let the pie speak for itself. This was my second-ever cheesecake. I don't call myself an expert at all and although it was time consuming, it was well worth it and much easier than i thought it would be. I'm already getting requests for more!

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The best way to avoid the clumps is to crack your eggs into your hand and pull of that white stringy thing connected to the yolk (sorry don't know the tech term for it. It will break your yolks so do not do this to eggs that are to be seperated. I also always strain any cooked pudding mixture just to be sure. You can get a small strainer with a handle on the baking aisle at your grocery market. Strain it into a bowl then fully clean your original sauce pan, pour it back in the clean pot and finish the cooking.

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This really is an excellent cheesecake. I followed the directions exactly and it turned out perfect.
There are several recommendations you might consider: first, save the simple syrup that you simmered the lime peel in. The syrup is infused with the lime peel and can be used as a sauce (when cooled to pour over a piece of the cheesecake. Second, take the lime peel after it has sat for a while and cut into smaller pieces, then roll in granulated sugar. Allow to cool in the refrigerator and sprinkle on the cheesecake slices before serving.
When using a plain, untreated metal spring form pan the acid of the Key Lime juice might react with metal to give the edge of the cheesecake that touches the metal a metallic taste. Wrap a piece of wax paper around the inside of the pan before pouring in the filling.

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Nice, tart flavor. Set up nice and everyone enjoyed.

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Although my husband thinks the whip topping takes away from the key lime taste. So if you really like the key lime tartness, leave off the whip topping.

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I made mini keylime cheesecakes ad they were soo goood! I am definatly making this again.