Comments on: key lime cheesecake

By: deb

deb — Wed, 17 Mar 2010 03:47:00 +0000

I don’t remember how many minis it made — sorry, but it was eons ago and I was a terrible note-taker back then. The recipe is for a full amount of cake.

By: Jessa

Jessa — Wed, 17 Mar 2010 01:58:10 +0000

Oh, another question… does the recipe posted above use quantities from before or after you halved the recipe?

By: Jessa

Jessa — Wed, 17 Mar 2010 01:49:48 +0000

I’ve been looking for a key lime cheesecake recipe and this looks fantastic! I was just wondering how many mini cheesecakes your pan made? Was it 12 like most pans? Also, I’m hoping to make these for what is likely to be a crowded party so I’m planning to double the recipe… do you think it would be okay to just double everything from the start, or should I make a single recipe twice? Thanks!

By: deb

deb — Wed, 10 Mar 2010 03:36:11 +0000

There’s a picture of the cake if you follow the link to the original recipe, which this was adapted from.

By: Christine

Christine — Wed, 10 Mar 2010 02:13:56 +0000

Do you have a piucture of the full sized cheesecake with the mango ribbons? I’m thinking of making it for a dinner party this weekend. Having a hard time visualizing how to arrange the mango strips as called for in the recipe. If not I will just wing it, but I figured I would give it a try!

By: Toivo

Toivo — Thu, 11 Feb 2010 08:28:23 +0000

I’m afraid I had much the same problems Amy did. I made it exactly as written, and I actually calibrated my oven a couple months ago so I’m pretty sure that’s not the problem.

I baked it for an hour and ten minutes, and it was still a sloshy puddle. I put it back in for fifteen more minutes more and then took it out and let it cool four hours. By that time, it had set up somewhat – but still too gooey to be “cheesecake”, and REALLY strong-tasting. So I re-baked it for another 45 minutes and re-cooled it. That mostly did the trick. Now it tastes right and is firm enough to pass muster, if still imperfect.

By: deb

deb — Tue, 19 Jan 2010 21:45:35 +0000

The recipe is actually intended, and written for, a 9-inch so yes. I just used minis because it worked better for where I was going that day.

By: Candice

Candice — Tue, 19 Jan 2010 21:20:39 +0000

Hi,

It looks like others have maybe tried it but does this recipe work well as a standard 9″ cake? It sounds delish!!!

By: Cheryl S.

Cheryl S. — Fri, 08 Jan 2010 00:07:57 +0000

Do you think that instead of graham cracker crust, chocolate cookie crust would work as well or perhaps chocolate cookie crust combined with toasted coconut???
If anyone wants to weigh in with their thoughts of chocolate crust and lime cheesecake pdq I would appreciate it as I am going to make it tomorrow.
p.s I think fresh sliced mango on top is brilliant!

By: ashley

ashley — Thu, 24 Sep 2009 17:16:09 +0000

I stumbled across this recipe while looking for a way to use up some limes — and I ended up winning a church baking competition out of about 30 entries! Thanks for the great recipe — it is perfect!