I can only judge my own experience with this recipe and it was excellent. I made it using Splenda for the sugar and egg white only as well as 95% fat free cream cheese and added a sprinkle of coconut shreds into the batter. I got a cheesecake with a lovely light texture that had a great little lime zip along with the coconut flavor. As I'm the only one who likes cheesecake here I made a 2 serving size cake and it was baked in 50 mins. Great little cheesecake Mary. Made for ZWT Witchin Kitchen
Wonderful cheesecake recipe! Loved the lime/coconut combo. I made 1/4 of the recipe in a 6-inch ramekin and it was perfectly cooked after 65 minutes. Enjoyed this dessert - thanks for sharing the recipe!
I made this cheesecake to take to a friends for dessert. It was quite a hit and I am makeing it for a Memorial cookout we are having.
Great cheesecake with a great title! Changes I made: in crust, I used 2 Tb. sugar; in filling I used 3 regular, 1 lite crm cheese; 3 eggs and 1/4 c. egg substitute; and 1/2 cup lite sour cream. I served it for Easter dessert and my family loved it!
This cheesecake was very tart. we did not like it at all.The lime was overpowering to the coconut flavour. I would definitely not make it again. It was costly and so as not to waste it, we drizzled carmel sauce on top.