My oven is a small magnetron combo electric oven, that is what I meant, thanks for the help anyway. Fantastic! It takes a lot more of them to get the same amount of juice from a “regular” lime and the flavor is a bit different. I cut the limes I half and juiced them using a garlic press! Absolute perfection!!! I will let you know how the family likes it. Amazing recipe!!!! I’m not really sure what you mean – my oven is electric, as well, and this method works well. Garnish with lime slices or lime zest, if desired. . – in that case what should I be substituting in place of the lime juice ? I think the rapid temperature change from hot oven to cold kitchen causes cracks. 1/2 teaspoon vanilla extract Just the right amount of Keylime flavor without it being overwhelming. It was exactly 15 limes for me and the garlic press worked fabulous! So stir for about 5 mintues or so, so it stays somewhat liquidy and just pours easily onto the crust. I only had one tiny crack on the side of my cheesecake, but other than that the cheesecake was perfect! Can this recipe be used to make a plain cheesecake (just leave out lime ingredients) or does the ratios of the other ingredients change (like the sugar)? Made extra crust to make it thicker. This Cheesecake was a HUGE Hit! I’m already thinking of when I can make it again. Yes, the cheesecake bakes at 300 as well. I have made I garnished it with key lime zest and thin key lime slices. I'll also experiment with other fruit based curds, pairing fruit and herb combos, to have a little variation when I make it next. Two Years Ago: Buttermilk Biscuits Keep the cheesecake in the oven for 30 minutes. It may be a delicious cheesecake: I have no idea as the poorly organized recipe led me, after 2 hours of hand zesting and juicing 3# of key limes, to add the sour cream TOPPING (which was a throw away sentence with no capitalized heading) into the FILLING, and what was referred to as CUSTARD is in the rest of the world called CURD, so I put the creamy in first and had to try to scoop it out to put in the lime. Do you bake the cheesecake at 300 degrees too or just the crust? Perfect texture and flavor and not a crack to be seen. FYI, I did not have a food processor and beat the cream cheese layer....worked just fine. I made this Friday night and served for Sunday lunch. So do I……….. Thanks for the recipe. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Also, I added a tablespoon of vanilla to the cheesecake layer and a smaller portion in the sour creme. I showed pictures of my last one to some coworkers, and they keep pestering me to bring some samples to work. Sadly, I never got to try any of the first one I made, except for some batter, but this time I will be tasting my creation. Your recipes never disappoint! 3 packages (24-ounces total) cream cheese, softened to room temperature Filling I made it for my dad’s birthday and it was delicious. I usually add the whipped cream no more than 4 hours in advance (otherwise it tends to get a little liquidy/weepy). Add the eggs and mix until just combined (over mixing can cause the cheesecake to crack while baking thanks to all the extra air beat into the filling).Pour the cheesecake filling over the crust and spread evenly. Made it yesterday and it was a big hit at the dinner party. She knows lime & lemon are my favorite. Instructions Recipe Source: adapted slightly from my friend Mel B. who always sends me the most amazing recipes. Question though. So good. The texture of mine is cheesecake-firm on the very top and below that it’s very soft. Add the melted butter and mix until the graham cracker crumbs are evenly coated in sandy in texture. I would recommend stabilizing the whipped cream (add 1 tsp cream cheese when whipping cream) if you’re making fancy dollops so they stay pretty if you’re decorating it ahead. BUT it is not often I make cheesecake, maybe 4xs a year at most, and when I do it is because we are longing for the vanilla bean white chocolate mousse cheesecake or berries on a cloud. Plus, read below for a life-changing tip on baking a no-crack cheesecake without a water bath. And still looked perfectly elegant with a lime slice and some lime zest. This is the very first cheesecake I have ever made, and I make cakes for a living! No seepage! It was not easy squeezing all those little limes. I think it will help. Additional Time: Happened to have all of the ingredients using Persian lime and lemon. Perfect for upcoming summer BBQ’s! I have done that with other cheesecake recipes so was confident it would work. Each layer needs its own ingredient list. Just made this cheesecake hopefully I did a good job at it, very nervous. Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bakers commonly stabilize whipped cream with a small amount of unflavored gelatin melted into a few spoons of water. Crust: i loved this cheese cake it was a delishios was quiet a hit in my family of 10 .. instead of putting the cheesecake in a water bath i always put a pan of water in the rack beneath the cake ,this keeps it moist and a haven’t had a crack so far, I personally solved the water bath problem (with leaking through the foil) by using the foil AND then putting the whole pan inside a crock pot liner. I just made this for the second time, and both times it was WONDERFUL! This No Bake Key Lime Cheesecake recipe is full of delicious key lime flavor and so light and creamy! I’m from the UK we don’t get graham crackers here what should I use for Base please. My dad loves Key Lime Pie…might need to make this for him the next time we get together! Add the melted butter and mix until the graham cracker crumbs are evenly coated in sandy in texture. Mel, have you ever frozen this recipe? Maintain oven temperature. I don’t know if I’ve commented on this before or not – but it bears repeating. Good luck! I am making a key lime cheesecake for a coworker for her mother on Mothers Day. I can hardly wait to try this! Release pan sides from cheesecake; transfer to platter. Do you think this would successfully freeze (without whipped topping)? Yum, I can not wait to try this!!! Thanks. I make this every year for my son’s Birthday. Yes ma’am! Made this for my mum’s birthday. I really like the addition of the sweetened condensed milk in the cheesecake. Absolutely deliciousModified a little as made it for my sister and she prefers a lighter cheesecake and is a big fan of lime so did the following: used two packs cream cheese instead of 3, omitted the cornstarch and added 1 tsp vanilla and 5 triangles of laughing cow cheese (for consistency) and used two eggs instead of 3, only 3/4 cup sugar instead of 1 cup. Cheese cake still cracked and by leaving in oven after still gigglely for 30 minutes with oven door ajar 4 inches over baked the cheese cake. It didn’t crack. For travel purposes I need to use an 8 inch pan. Hey Jackie – when I posted this recipe, I used the lime + lemon juice substitution in the notes of the recipe but yes, I have juiced my own key limes before (it takes an awful lot of them to get 1/2 cup juice). Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Made it in honor of my daughter and she is not the biggest dessert person but she LOVED it!!! Butter pan. In a mixing bowl, combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. My husband is VERY picky when it comes to dessert and he said “this is REALLY good.” (Which he NEVER SAYS!) But I suppose tomorrow will do as well. Falafel Meatballs with Easy Tzatziki Sauce. I just made this and it looks delicious! This took quite a bit of time... Geez, I didn't know it was going to strip the formatting from my post. The only success I’ve ever had with a non-soggy-crust water bath is to put my springform pan in a roasting bag and then wrap with heavy duty foil. Cook time altered? My mother-in-law brought a bag from Florida during her visit. I bought an inexpensive aluminum Wilton 10″ cake pan (not springform) with 3″ high sides to protect my 9″ springform in the water bath.