-
-
My review
Key Lime Cheesecake II
Cindy Chaney
"Key lime cheesecake - sweet, tart and delicious! You may add 1 drop of green food coloring if desired. Garnish with whipped cream."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 371Original recipe yields 12 servings (1 - 9 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- To make Crust: In a bowl stir together the graham cracker crumbs and 2 tablespoons sugar, stir in the butter well. Pat the mixture into the bottom and 1/2 inch up the side of a buttered 10 inch springform pan and bake the crust in a preheated 375 degree F (190 degree C) oven for 8 minutes. Transfer the pan to a rack and cool.
- In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, lime juice and vanilla. Beat the mixture until it is smooth.
- Pour the filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees F (120 degrees C) and bake for 50 to 55 minutes longer, or until center is barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer it to a cake stand.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 88113 Ratings
-
-
-
-
-
Most helpful positive review
5/14/2007
This cheesecake was excellent and loved by everyone!! Make the following changes and it will taste wonderful with no cracks. For the crust increase melted butter to 6T and add 4 T coconut. Cake:...
Most helpful critical review
2/7/2006
USE THESE CHANGES! ... and make a fantastic Key Lime Cheesecake! Use 3 8-oz pkgs. cream cheese instead of 2 1/2 pkgs. Use 1/3 cup lime juice instead of 3/4 cup. Use 4 eggs instead of 3. The a...
Most helpful
Most positive
Least positive
Newest
2/7/2006
USE THESE CHANGES! ... and make a fantastic Key Lime Cheesecake! Use 3 8-oz pkgs. cream cheese instead of 2 1/2 pkgs. Use 1/3 cup lime juice instead of 3/4 cup. Use 4 eggs instead of 3. The a...
5/14/2007
This cheesecake was excellent and loved by everyone!! Make the following changes and it will taste wonderful with no cracks. For the crust increase melted butter to 6T and add 4 T coconut. Cake:...
6/15/2003
This was great! I did alter it though so that I could use 3 full packages of cream cheese instead of 2 and 1/2. In order to compensate for this, I added an extra egg, 1/2 tsp extra vanilla, 1/...
11/29/2007
I made this cheesecake for Thanksgiving. It was just great. The texture was creamy but you could cut pieces and serve them without the whole thing collapsing. Changes: For the crust I did us...
3/24/2006
My favorite dessert is the Key Lime Cheesecake from the Cheesecake Factory Restaurant and this had the same wonderful tart/sweet flavor. The only changes I made were using 24 oz of cream cheese ...
7/13/2003
My 13 year old made this recipe for her father's birthday. She took the advice of other reviewers and cut back on the key lime juice to 1/2 c. The cake turned out great. Light, creamy and very ...
10/22/2006
Nice base recipe. I followed others suggestions by using 4 eggs, 24 oz of crm cheese and 1/2 c of key lime juice. I also added Key Lime zest & about 1/2 c of sweetend coconut that I toasted in a...
7/4/2006
I recently returned from a trip to Florida and was looking for more ways to use the Key Lime juice I brought back with me. This recipe is definitely a keeper! I made the following changes and ...
2/25/2003
A bit tart with the full 3/4 cup of juice. Cake itself has a nice texture and was easy to prepare. I reduced the juice to 1/2 cup and also added 1/2 cup powdered sugar. Really helped lighten ...