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This cheesecake is simply WONDERFUL! I topped it with kiwi and blueberries instead of stawberries. I'll try the strawberries next time, and there WILL be a next time. Because the texture of this cheesecake is so fluffy, it falls apart when you cut it. Consequently, it would be a good candidate for individual cheesecakes. I think I'll go with that next time, so the presentation is prettier. The flavor and light texture make this a delight to the tastebuds! I used Zylitol instead of sugar, which worked out fine. I also sub'd lime oil for the lime zest, which also was fine. (Lime oil is different than lime extract I think.) I wrapped the pan in foil and baked it in a water bath. It didn't seem done when the time was up, so I left it in the still warm oven (heat off) for an extra 15 min. or so. That did the trick.
The only thing wrong with this cheesecake is that it was FLUFFY! My family and I prefer a thick and creamy cheesecake, but that's not a big deal--next time I simply won't add the egg whites. The flavor was great, and so was the sauce! Great for summer! Thanks so much! Definitely a keeper!!
Super Scrumptious! Instead of the strawberry butter I made a compote of tangelo, orange, kiwi, and mango to go on top, and let me tell you - it's to die for!
I just realized that I owe this recipe a review because it was my introduction to Recipezaar back in 2005. First recipe I ever made from Recipezaar and wow! I followed the recipe exactly and it came out heavenly! It did crack pretty badly on top, but I covered the whole thing in the strawberry sauce which made for a pretty presentation and was delicious! Everyone raved! A perfect end to our Mexican dinner/marguerita night.
I had a customer request a key lime flavored cake so I used this recipe. Unfortunately I did not get to taste it since I was selling it but I followed the instructions to a tee and it turned out fabulous. Cooking time was spot on and I only had one small crack. I covered the top of the cake with the strawberry sauce and piped whipped cream around the edges. Then I sprinkled the top with lime rind and made a flower out of one of the key limes for the middle of the cake. Looked beautiful!
Light & tasty dessert! This cheesecake compliments fish and seafood meals perfectly. This is my husband's favorite cheesecake. We have made this several times.
This is the 2 time I've made this cheesecake.I added a bowl of water in the oven this time while it was baking and that really helped to reduce the cracking of this cake I will bake it next time at a lower oven temp.The texture is light and airy from the egg whites.The lime is very refreshing.A beautiful presentation and simple to make!
Made this for my Mom's birthday - I followed the recipe exactly - I even used fresh Key Limes (it took 17 of them to make 1/2 a cup of juice) except I baked it at 325 in a water bath, it took about 70 minutes and the cheesecake turned out perfect! A few small cracks but nothing that a little whipped cream and a piping bag couldn't fix. Everyone loved it - especailly my Mom!
I made this cheesecake quite some time ago, and saw a review today, realizing that I needed to add mine--I did not use the egg whites nor the rind,but ended up with a very good cheesecake. No cracks, no problems of any kind. I also omitted the sauce but the cheesecake was perfect with a bit of whipped cream on top. BTW, had a slice for dessert last night--straight from the freezer-this freezes like dream. Five stars from a Cheesecake snob.----PeggyLynn
This was a disaster. The cake cracked horribly(I even tried the pan of water trick), and the cake crumbled as I tried to cut it. The flavor was good, but not worth all the work. I used fresh key limes which took a long time to squeeze. It also took a long time to get all the needed peel from them. Lots of time and dirty dishes!