Comments on: key lime cheesecake

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!

By: Jill

Jill — Fri, 04 Sep 2009 03:43:06 +0000

While at the store last week, I found beautiful bags full of key limes and couldn’t resist. I always forget what a pain in the backside they are to juice in a large enough quantity for recipes like this (at some point I always start wondering who would *really* notice if I used Persian limes instead? Nobody, that’s who!), but this recipe is so good. Totally worth it.

I have to say I didn’t have any problem with there being too much lime juice either, the cheesecake set up beautifully. I also decided to go with mixing coconut in with the graham cracker crust, and it was a fantastic addition (but I think I scared people away from the kitchen with the whole singing thing).

I still have a good 20 or so key limes left over in my bag, too, so I’ll definitely be checking out some of the other key lime recipes on here, too. Those meltaways look good…

By: Christina

Christina — Mon, 08 Jun 2009 18:08:20 +0000

I’m thinking of using a ginger snap crust

By: Ngoc

Ngoc — Sun, 08 Mar 2009 05:42:48 +0000

I used this recipe to make Jill O’Connor’s cheesecake pops, and they were a huge hit with my family. Absolutely amazing – can’t wait to make the cheesecake again!

By: deb

deb — Tue, 27 Jan 2009 02:21:58 +0000

Hi Amy — I’m sorry the cheesecake didn’t work out for you. I have made it several times exactly as written and have never had trouble getting it to set; even a new oven can have temperatures that are not correctly calibrated.

By: Amy Parker

Amy Parker — Tue, 27 Jan 2009 01:30:34 +0000

I made the key lime cheesecake exactly as the recipe instructed. I baked it for more than 2 hours at 325 degrees and it never set. At three hours I gave up and tossed it. As a very experienced cook, I then looked at the recipe more closely, and it seems to me that the quantity of lime juice is just way too high for the amount of cream cheese and other ingredients. Three-quarters of a cup of lime juice would maybe work if you were using 5 8-oz. packages of cheese. This was a total failure. I should mention that my oven is brand new and I have experienced no anomalies in cooking or baking other items.

By: Sunshine

Sunshine — Fri, 02 Jan 2009 14:11:34 +0000

I should add that this is according to my boss who is a royal SOB sometimes and is ALWAYS right and knows EVERYTHING, especially when it comes to anything. I did a quick search online and they do make something call 100% key lime juice, but it looks different than the stuff pictured.

By: Sunshine

Sunshine — Fri, 02 Jan 2009 14:03:11 +0000

I just have to tell you, that stuff you’re using, thinking that it’s key lime juice is not. Notice, it says Key WEST lime juice. It’s the same stuff that you can probably get cheaper under another name. It’s a nifty trick called marketing and crafty labeling. But if it works, I guess it’s all good, no?

FWIW I work in the fresh squeezed citrus juice industry (try Whole Paycheck’s OJ in the produce section – you will love me for the deliciousness and hate me for the price and because you will never be able to drink any other juice again) and I have become lots more aware of crafty labeling. For example, unless it says “fresh squeezed.” it’s not. It can say “pure squeezed,” “florida squeezed,” etc. and it’s not.

Sorry to be a buzzkill.

By: deb

deb — Wed, 31 Dec 2008 02:31:19 +0000

No worries — as I said, waterbaths are a common cheesecake technique and some people really prefer the texture they get from them. I just don’t know how easy they’d be with the mini-pans. Enjoy!

By: Shaw Girl

Shaw Girl — Wed, 31 Dec 2008 00:21:36 +0000

Please excuse the fact that I am an idiot. I misread the recipe and thus asked a thoroughly inane question for the world to see. Happy New Year!