Saturday, June 16, 2012

Key Lime Cheesecake

Key Lime Cheesecake


When tossing around ideas on what to take to our friends' house for dinner this weekend, my husband suggested key lime cheesecake. So, I googled some pictures and found one that looked good. I landed on cheesecakefactorymenu.com. Just from the look of things, the sight seems to be unofficial, so although I got the recipe from this site, I don't think it's an actual Cheesecake Factory recipe.
The original recipe made a large cheesecake, which would have been too much, so I adjusted amounts and made a 7-inch cheesecake. After adjusting, the recipe only called for 3 tablespoons of lime juice, and that just didn't sound like enough to give something like this much lime flavor or kick. So after making it with the 3 tablespoons of key lime juice, I thought a nice thin limey glaze on top would help, just in case. So I found a recipe for a lemon glaze on Creative Culinary, and substituted key lime juice for the lemon juice.
The cheesecake tastes perfect. It's creamy, but not wet; tart, but not sour. It's a good key lime cheesecake, if that's what you're into. Me, I usually like chocolatey or caramely cheesecakes best, but I was able to eat a healthy slice of this and enjoy it. 
The interesting thing to me about this cheesecake, is how beautifully shaped it is. I'm wondering if it's the 3 tablespoons of flour, along with the water bath, that allowed it to rise and stay as high as it did. I love that it didn't get that high outside ridge with the sunken middle, and it's so tall. I will have to try the flour in other recipes to see if I get similar results.
Note: cheesecakefactorymenu.com is no longer a working site, so I guess I'll have to be glad I got their recipe before they stopped doing what they do. 

Key Lime Cheesecake 
  --adapted from cheesecakefactorymenu.com

Ingredients:
Crust
  • 1 cup graham cracker crumbs

  • 1/3 cup butter, melted

  • 1 tablespoon sugar
Filling
  • 2 1/2 sticks (20 oz. total) cream cheese at room temperature

  • 2/3 cup sugar
  • 1/2 cup sour cream at room temperature

  • 3 tablespoons flour
  • 3 eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup heavy cream
  • 3 tablespoons key lime juice (6 tablespoons if using regular lime juice)
Glaze (adapted from Creative Culinary)
  • 1/4 cup sugar
  • 3/4 tablespoon cornstarch
  • 1/4 cup water
  • 2 tablespoons key lime/lime juice
Topping/Garnish
  • 1 cup heavy cream, whipped with 2 tablespoons powdered sugar (or make stabilized whipped cream)
  • Sliced key limes/limes
Directions:
Mix graham crackers, melted butter, and sugar in a medium bowl or plastic bag. Pour into a 7-inch spring form pan that's been coated with non-stick cooking spray. Carefully spread crumb mixture evenly over the bottom and press firmly all over.

Put a layer of heavy duty aluminum foil on the bottom and up the sides of the spring from pan as a protective barrier to keep the water from getting into the cheesecake. I also like to put my pan into an oven-proof plastic turkey bag (top open) and then put it in the water bath, just to ensure I don't get a soggy cheesecake.

Preheat oven to 475 degrees Fahrenheit. Place a large shallow pan filled with 1 inch of water into the oven to create the water bath. 

In a large bowl (or the bowl of a standing mixer), beat the cream cheese with an electric mixer on low speed. Gradually beat in the sugar, sour cream, flour, and vanilla until smooth. Scrape down the sides of the bowl. Add the eggs, 1/4 cup heavy cream, and lime juice and continue to beat until the mixture is smooth and creamy. 

Pour the cheesecake filling into the spring form pan. Place the pan into the water bath in the oven. After 8 minutes, reduce heat to 350 degrees and bake for another 40 minutes, or until filling is puffed, set, and light brown. Remove from oven and from the water bath, and allow to cool on a wire rack. Once cooled to room temperature, take the foil off, put a paper towel over the pan, and then cover with the foil (you can use a new piece of foil, but reusing is just as good).  Refrigerate overnight.

For the glaze, combine the sugar, cornstarch, water, and lime juice in a small pan. Mix until smooth. Bring to boil over medium heat, stirring constantly. Cook for 3 minutes. Cool/chill until cool, but not set. 

Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Run a clean, thin knife around the edge of the pan, and then remove the collar of the springform pan. 

Pipe whipped cream around the top of the cheesecake, if desired. Garnish with lime slices. Refrigerate until ready to serve.

Makes about 8 servings



Paper umbrellas under plastic wrap keep whipped cream pretty.

121 comments:

  1. Wonderful blog.....great cheesecake too!

    ReplyDelete
    Replies
    1. Well, thanks, Bernideen! I'm glad you're enjoying the blog. :)

      Delete
    2. Thank you so much for sharing this recipe I just finished making it and I LA LA LOVE it its so scrumptious and not to over powering ! Thank you thank you thank you ��

      Delete
    3. Thank you so much for sharing this recipe ! I just made it and it's so scrumptious and just perfect thank you so much !!

      Delete
    4. Do you absolutely need a water bath? Looking high and low for something to comfortably hold my 8" springform pan (I didn't have a 7").

      Delete
    5. This is by far the most delicious Lime cheesecake I have tasted… thank you for your creativity and in sharing this recipe

      Delete
  2. This cheesecake looks wonderful! I would have a piece right away :-)!
    Greetings from Belgium,
    Marian

    ReplyDelete
    Replies
    1. Thank you, Marian! I actually thought this was from my mother-in-law at first because her name is also Marian :) Thanks for the kind words!

      Delete
  3. Can I ask why you put a paper towel around the cake and then the foil for an overnight?

    ReplyDelete
    Replies
    1. I just lay the paper towel on top of the spring form pan instead of just plastic wrap or foil so the towel absorbs any moisture that condenses in the fridge. Does that make sense? I don't like the condensation to drip onto the cheesecake.

      Delete
    2. So you don't put it on the cake?

      Delete
    3. You don't put the paper towel directly on the cheesecake. It's like the paper towel creates a layer underneath the foil that you place over the pan. The paper towel is larger than the diameter of the spring form pan, so it lays on top and then you cover with foil. The foil holds the paper towel in place and the paper towel absorbs the moisture as opposed to the condensation collecting in drops on the interior of the foil that will then drip onto the surface of the cheesecake. I mean, you can let it do that, but then you have to dab up the moisture later. Since you're putting a glaze on it anyway, I guess it doesn't really matter. It's just what I do. I never really gave it that much thought. :)

      Delete
    4. Paper towel...why didn't I think of that? I make a lot of cheesecakes and I never thought to do that! The condensation drives me bonkers :) Thanks for the tip!

      Delete
    5. Well, you're welcome for the tip, Lisa! :)

      Delete
    6. I love the idea of the paper towel also!! I can't wait to try this recipe!!!

      Delete
    7. I always use a paper towel to keep moisture off. I use a frying pan lid to keep it in place.

      Delete
  4. I just made this cheesecake but I made it in those little aluminum pie pans so I could share them with some friends - they can just eat them out of the tiny pans. They turned out fantastic! Thanks so much for sharing. The lime glaze was a great addition!

    ReplyDelete
  5. Hello! I am excited to try this recipe. I tried to go to the cheesecake factory site you sited on here to get the larger recipe but the website doesn't work. Do you know the larger recipe or where I can get it? Thanks!

    ReplyDelete
    Replies
    1. Bummer that website is gone. Glad I got the recipe before it went away, though. I think you can just double it and use a 10-inch spring form pan. I will try to locate the original recipe. I probably printed it or saved it, but I'll have to hunt it down.

      Delete
  6. This comment has been removed by the author.

    ReplyDelete
  7. Hi,

    After searching for almost an hour looks like I've finally got a solution to my problem..condensation. I will try the paper towel trick next time. A question, do you tie a rubber band or something to hold the paper towel or is it loosely covered?
    Also, why is it important to cover the cheesecake? Can't we just leave it in the fridge uncovered?

    Thanks,
    Deepti.

    ReplyDelete
    Replies
    1. Deepti, Sometimes I will put a paper towel over the top and then put a wooden spoon on top of that, diagonally on the paper towel to hold it in place, and then refrigerate it that way. I think I cover the cheesecake because I'm paranoid that it will pick up other odors in the refrigerator. If you're not worried about odors/flavors mixing, then you could probably put it in there uncovered for one night. After that, it might dry it out on top and make an undesired crustiness on top.
      The way I describe in the recipe, laying a paper towel on top of the springform pan and then covering that with foil, usually holds the paper towel in place and the paper towel absorbs the condensation.

      Delete
    2. Can I double this recipe for a bigger cheesecake?

      Delete
  8. Thanks so much for the useful and prompt reply.

    ReplyDelete
  9. Hello,
    This looks absolutely delicious and beautiful. Do you think it would be possible to substitute the lime juice with lemon juice? And another question, I don't have a 7-inch pan, could I double the recipe and use a 10-inch pan?
    I'm really glad I stumbled upon your blog, loving it.
    Thanks,
    Mo

    ReplyDelete
    Replies
    1. I think it would be fine switching lemons for the limes. My friend makes a lemon cheesecake, so I figure it's doable.
      And, yes, I think you could double the recipe and use a 10-inch pan. I think I use a 9 or 10 inch pan for full cheesecake recipes, which call for 4 sticks of cream cheese. I think I halved the original recipe in order to use my small pan.
      Thanks for the kind words; I always love to hear compliments. :)

      Delete
    2. Thank you so much for the quick reply. It worked out great, the cheesecake was delicious, creamy and it stayed so high, it was absolutely perfect! It's a brilliant recipe, thank you for sharing it.
      I've bookmarked your blog!
      Thank you again, and have a happy Easter,
      Mo

      Delete
    3. Mo,
      Thanks for letting me know it worked out and that you enjoyed it. Made my day. :)
      You're welcome, and you have a happy Easter too.

      Delete
  10. Did you ever find out if the reason the cake stayed puffy was from the flour or from the water bath? I'd love to make this but I'd like to skip the water bath.

    ReplyDelete
    Replies
    1. Sorry to say that I have yet tools another entire cheesecake. I've just made mini cheesecakes since. Honestly, though, I hate to tell you this, but water baths really do work the best for cheesecakes no matter what. Cheesecakes turn out creamier, more moist, and there is always less caving. I know. Not the response you probably wanted. :/

      Delete
    2. I always thought the water bath is so the cheesecake does not crack. In lieu of a water bath I use baking strips that I purchased for my cakes (so they bake with a level top). Thus far, my cheesecakes have been fluffy yummy. And why the flour?

      Delete
    3. Interesting about baking strips. I'll have to look those up. I don't know about the flour. It's just what the original recipe called for. :/

      Delete
    4. Water bath keeps the cheesecake from cracking. I'm going to try this, sounds great, I never use springform pans for cheese cakes, I use regular cake pans----never have to worry about water in cheesecake. To release cake from baking pan, just heat w/ blow dryer, works like a charm

      Delete
  11. Hello,
    I am making this right now and I don't know if I have any turkey bags for the water bath---I am worried about the water seeping in...i have the foil on but I don't really trust it to hold well...have you ever done the water bath witout using a turkey bag?
    Also---I doubled the recipe in a 10 spring form pan, how long do you think it should cook?
    Thank you sooo much!
    Isabel

    ReplyDelete
    Replies
    1. Oh, shoot. It's probably too late! I'm trying to not be connected to my computer so much. :/ I have baked cheesecakes without the plastic bags, and I usually have trouble with water seeping in, unfortunately. That's why I started with the bags. I mean, I have had cheesecakes turn out fine with just the foil, but it only takes one soggy cheesecake to turn you off, you know?
      As far as time, you're probably already done, but I would bake it at 350 degrees (after the initial 8 minutes at 475) for 60-70 minutes, or until the center doesn't jiggle like a liquid when the pan is tapped.
      If you can, let me know what you ended up doing and how it turned out for you. :/ I'm worried for you now.

      Delete
    2. I know I'm 2.5 years too late, but just in case someone comes across your site like I did, I thought I'd throw in my 2 cents worth. You don't HAVE to put to cheesecake directly into the water - you can put the dish of water on the rack directly below the cheesecake and get very similar, if not the same, results! The whole point of using water at all is to add moisture to the dry oven.

      Delete
    3. Yeah!! I like that idea. I hate having to use the water bath.

      Delete
  12. can i use cornstarch intead of flouf? if so how much?

    ReplyDelete
    Replies
    1. I use cornstarch all the time as a sub because I am gluten free. Works fine.

      Delete
  13. I am glad you posted about the water bath. I've had the sunken center in my cheese cakes and have not found a way short of doing smaller ones(4 inches) and that gets old as you have to have a lot of those small pans.

    ReplyDelete
  14. I made the large cheesecake for my Great-grandson's Dedication luncheon on Mother's
    Day this year. It served 20 people with left-overs. Delicious!!! I will use this recipe again. I had one problem, did not have wide aluminum foil the cover the bottom of the pan. So, I rolled two sheets together about 4 times and flatten it out, making a large wide sheet. I leaked a little but not enough to ruin the cake. In the future, I will purchase wide foil or either seal with waterproof tape on the bottom. I highly recommend this recipe.

    ReplyDelete
    Replies
    1. Well, I appreciate you letting me know that you enjoyed the cheesecake. I'm glad you and your guests enjoyed it. :)

      Delete
  15. I have a very similar recipe for this cake, same basic ingredients, same prep, water bath and all (and yes, nothing beats a water bath for creating a creamy cheesecake ;)...)The difference with my cake is it's lemon with a lemon curd topping! And I use fresh squeezed lemons as well. Also the vanilla is omitted; that is added in the "plain" cheesecake version which suggests for the topping what ever fruit you prefer; strawberry, cherry, blueberry (my husbands favorite) etc...the lemon version uses vanilla wafers for crust and the plain, the traditional graham cracker crust. Have you though of adding lime zest to the glaze? I think it will give it much more of a punch on the lime/citrus flavor...the lemon curd in my version calls for it. It is definitely a crowd pleaser and I have been making them every Easter for years...I found the recipe in an Family Circle magazine back in 1993. I am going to try your recipe since I LOVE key lime pie…I get why the vanilla is in your cheesecake as every key lime pie I have ever had I found they really have a less "citrusy" consistency and more of a creamy one, as opposed to say a lemon pie. ;)

    ReplyDelete
    Replies
    1. Ooooh...why didn't I think of adding zest to the glaze? Great idea. I'll do that next time for sure. Thanks for all of that great information. Very interesting.

      Delete
    2. Kelly, two years ago I started making a St. Patrick's Day themed cheesecake: "Pot o' Gold". It's like a New York style, but I substituted oreos for graham crackers for the crust (emulate a cauldron look), and I sprinkle fresh lemon zest on top. Not only does the lemon shimmer in the light (to resemble gold), but it also helps cut the sweetness so it's a winning middle ground.

      Delete
  16. Love the idea of the turkey bag as water proof barrier! The foil wrapped around pans didn't work for me either no matter how tight I thought I had it, but I have been using a 3" high silicone cake pan one size larger than my spring form pan. I just place the spring form pan inside the silicone cake pan then put them both into a water bath dish and put in a couple of inches of hot water. So far so good, no soggy crust:)

    ReplyDelete
    Replies
    1. I LOVE the silicone cake pan idea! I'm going to do it! Thanks! :)

      Delete
  17. This Recipe Is Wonderful! I Am Making A Second Time For A Father's Day Gathering At The Reqeust Of My Mother In Law!
    Thank You!

    ReplyDelete
    Replies
    1. Aw, thanks for letting me know that. You just made my weekend. :)

      Delete
  18. I have a question for you! I have a 10 inch springform but am interested in making the smaller version, the 7 inch recipe. But I can't find a 7 inch springform pan anywhere! I do have an 8 inch though. Could I leave the ingredient measurements the same and just decrease the cooking time since the 8 inch pan wouldn't be as thick? Or are there other adjustments to make to bake in the 8 inch pan?

    Thanks so much!!!! I've made this before in the 10 inch by doubling the recipe and I LOVED it!!!!

    ReplyDelete
    Replies
    1. I think you have the right idea. Leave the ingredients the same. It will be a little thinner, but I'm sure it will taste fine. I would start checking it for being puffed and set at around 30-31 minutes. Since you've made it before, you already sort of know what it should look like when it's done.
      I'm glad you're enjoying the recipe. Comments like yours are what keep me going! :)

      Delete
  19. Amazing! Your directions were so simple and easy. Doubled the recipe for a 10 inch pan. Never cooked a cheesecake using a water bath. What a difference! Thank you so much!

    ReplyDelete
  20. i'd love to see the larger size recipe too, the link to the page you found it on seems broken. i only have a large springform pan!
    Also, your photos are beautiful! as soon as i saw them i knew this was the cake i wanted to make for my birthday! thanks.

    ReplyDelete
  21. Shoot, wenlovesfood--I'm out of town right now, and I think the original recipe is either on my computer at home, or it's printed out and sitting in my recipe binder. If you have a large spring form pan, I recommend doubling the recipe, although for the crust, you probably only need to increase it by a third. Sorry! When I get home I'll try to remember to look it up and post the full recipe, because it seems like a lot of people need that. I just looked at the comment above yours, and that person said they doubled the recipe for a 10-inch pan and it worked. Let me know if you try it and if it works out. Oh,and Happy Birthday to you!

    ReplyDelete
  22. Replies
    1. Well, thanks for letting me know you liked it, Carolyn. :)

      Delete
  23. I baked the cake yesterday and just made the glaze. My glaze is cooling, but is so thick I don't think it will pour when it is cooler. Is it possible that there is too much cornstarch? I made one and a half times the recipe for my 9 inch pan. There is 1 and 1/8 tablespoons of cornstarch to 1/4 + 1/8 cups water and sugar and 3 tablespoons key lime juice. It was super thick as soon as it came to a boil, I only boiled for 30 seconds. I'll figure something out when it comes time to spread on the cake. I always mix cheesecake in my food processor which makes them super creamy too. I'm excited for the water bath/food processor combo, might be award winning! Thanks for the tip about the turkey bag, foil only always leaks for me and I never do a water bath because of it. I'll be on the lookout for a silicone pan big enough, that seems insanely easier.

    ReplyDelete
    Replies
    1. Hmmmm...sorry the glaze doesn't seem to be turning out. I haven't made this cheesecake in a looong time, so I can't even speak to any glitches when I make it. :/ I would add maybe another tablespoon or so of water to thin it out. Probably too late now, but please let me know what happened.

      Delete
    2. The glaze was kind of lumpy, but the cheesecakes was SO creamy that it didn't matter. Everyone LOVED it!!! A keeper recipe for sure. Next time I will actually make the whipped cream for it. Thanks so much!

      Delete
    3. Thanks for updating me! I appreciate it. I'm glad you enjoyed the cheesecake, and I guess next time you'll have to cut back on the cornstarch. Sorry that part didn't work out, but I'm glad you liked it anyway.

      Delete
  24. Hi! I'm making this recipe for tonight, but I only have a 9 1/2 inch pan...could I leave the measurements the same? I'll probably cook it for less time, maybe 30 mins or less. Also I don't have time to refrigerate it overnight, so what do you recommend? Thanks! =)

    ReplyDelete
    Replies
    1. Shoot! I'm sorry I'm late in checking my comments! How did it turn out?

      Delete
  25. Hello!

    Dumb question. I've made these cheesecake as is before for my fiance's birthday (it was an enormous success - thank you).
    I am supposed to make an Oreo cheesecake for friends this weekend - do you think folding chopped Oreos into the cheesecake batter, using an Oreo crust, omitting the key lime juice and adding more vanilla would still yield the same kind of cheesecake?

    Thanks for your help either way!

    --Erin.

    ReplyDelete
  26. Hello!

    Dumb question. I've made these cheesecake as is before for my fiance's birthday (it was an enormous success - thank you).
    I am supposed to make an Oreo cheesecake for friends this weekend - do you think folding chopped Oreos into the cheesecake batter, using an Oreo crust, omitting the key lime juice and adding more vanilla would still yield the same kind of cheesecake?

    Thanks for your help either way!

    --Erin.

    ReplyDelete
    Replies
    1. That's a good question, and a great idea. I think it would turn out very similarly. Just make sure you use the water bath and I think it will be awesome. Please let me know if you do it and how it turns out!

      Delete
    2. In the oven now - will let you know how it turns out tomorrow! :)

      Delete
    3. I'm looking forward to the report!

      Delete
  27. Came out great! Here's a photo: http://img.photobucket.com/albums/v107/piximush/Cheesecake_zpse51fa3a5.jpg

    ReplyDelete
    Replies
    1. Whoa! That looks amazing! Thank you so much for sharing the report and the pic! I love it! ;)

      Delete
  28. Do you bake the crust at all ahead of time or do you just pour the filling right on top after pressing it in the pan?

    ReplyDelete
    Replies
    1. I just pour the filling right on top after pressing it into the pan. No pre-bake for the crust.

      Delete
  29. Do Mexican limes equal key limes in terms of taste and use in the recipe? My lime tree is FULL of fruit and I'm interested in making my very first cheesecake with your recipe (wish me luck)!

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
    2. I didn't know the answer to your question, so I went ahead and googled "Mexican limes vs. key limes," and this article has an intelligent answer. They seem to be the same thing: http://www.citrusvariety.ucr.edu/citrus/mexican.html

      Delete
  30. Would it make a difference if you did not chill it over night?

    ReplyDelete
    Replies
    1. Yes, it would make a difference to not chill it overnight. Chilling overnight allows the cheesecake to fully set and get cold. I've cut into a cheesecake before it was fully chilled, and it does not taste as creamy and delicious as it does after chilling overnight. Seriously. You can even make it a couple of days ahead of time if you don't have time the day before. Better to let it sit in the fridge longer than not long enough.

      Delete
  31. This was only my second cheesecake, so I was a little nervous that it might not turn out. This is an excellent recipe--even an inexperienced cheesecake baker like me can do it if paying attention. I doubled the ingredients for a 10" pan, including the crust because I like lots of crust. The texture and shape turned out perfect. I hand squoze the juice from key limes because I think it has a more natural flavor than bottled, which is usually from concentrate. However, it might have been too subtle. I read (after the fact) that to help avoid cracking, be careful not to over mix (incorporates air) and let the batter rest for several minutes before pouring in the pan. I did just the opposite and had some cracking. On YouTube I saw a clip about how to repair cracks by stroking a wet knife across the cracks. This also helps smooth the sides. A big, big hit. Thanks for sharing! I learned a lot and gained some confidence for next time!

    ReplyDelete
    Replies
    1. Ah. I love a satisfying baking adventure story. :) I'm glad you enjoyed the process and the cheesecake. You made my day!

      Delete
  32. I love lime cheesecake! I have made quite a few. I read quite a few of the posts and would like to add something. I have never used a water bath. Here is what I do. lower your oven to 300 and put a 9x13 cake pan of boiling water on the lowest rack in oven and cheesecake above it. It takes longer to cook but I rarely have raised edges or sunken cheesecakes, just nice and flat, no cracks.

    ReplyDelete
    Replies
    1. Great tip, and thanks for the details on that method. I'll have to try that on my next cheesecake. :)

      Delete
    2. Hi Tammy! I just made a similar comment above! I've never set my cheesecakes directly into water - I always put a dish of water directly below my cheesecake while it cooks. The point is to add moisture to the dry oven and that will happen with this method. I'm thinking of making this cheesecake for Christmas - I can't wait!

      Delete
  33. Could I replace the lime with limencello

    ReplyDelete
  34. Tammy
    Can I use Limencello instead of nthe lime and instead use the Hazlenut crust

    ReplyDelete
  35. I'm sorry I don't know the answer ro that question, but you may want to try googling "limoncello in cheesecake." Sorry I can't give you more than that. :/

    ReplyDelete
  36. ok - so far so good on this! Can I just say that putting the springform pan in a turkey oven bag is a GENIUS idea? As of right now, this is my first cheesecake with no cracks. I can see how this would be easily adapted to many different flavors. I couldn't find any key limes in season right now, but used the Nellie & Joe's brand and did add a little more than the recipe called for to make it a little more 'limey'. Cant wait to try out the glaze on top! Here's to hoping this fulfills my hubby's dreams of the perfect key lime birthday cheesecake tomorrow! :)

    ReplyDelete
    Replies
    1. I love this. :) Glad it's coming along. If you think of it, let me know how your husband likes it!

      Delete
  37. Hi, cheesecake looks wonderful...good height!
    Do you still have the original recipe that makes the large size? Would love to have.
    Elizabethshapka@icloud.com
    Thanks so much!

    ReplyDelete
    Replies
    1. I'm sorry. I've only actually made this cheesecake this one time since my husband's tummy can no longer tolerate cheesecake. :/
      I guess the original recipe that I adapted this from is no longer on the web and this is all I have. I would imagine that you could double the ingredients and use a 10.5 inch pan. I think. But it's only a guess. I'm sorry I can't give you more than that.

      Delete
  38. Wow! This cheesecake was amazing! It had the perfect texture and just the right amount of lime... not too sweet not too tart, perfect! I doubled the recipe and used a 9-inch springform pan. I put the water bath on the rack underneath the cheesecake. It turned out fabulous! Thank you for this recipe. Will be making this again and again!

    ReplyDelete
    Replies
    1. Liz Tracy....I'm wondering, did your 9" cheesecake come as high as the 7"? Also, did you adjust the temperatures or baking times for the 9" cheesecake?

      Delete
  39. I would like to try to do this in a 9x13 pan for bars. Do you think I would need to adjust the measurements?

    ReplyDelete
    Replies
    1. I'm really not sure. I'd be guessing, but I think if you were to do it in the 9X13 pan, you'd probably want to increase the amount of crust (if you like crust, otherwise it will be pretty thin), and the topping too. If it were me trying that, I would increase both the crust and the topping/glaze by about 50%, so 1 1/2 times the amounts I gave above. This is just a guess, though. You're going to have to be the trailblazer on this one. ;) Let me know if you try it and what happens. I really think this would be a good cheesecake to do that with. They'd make a pretty bar.

      Delete
  40. I would like to try to do this in a 9x13 pan for bars. Do you think I would need to adjust the measurements?

    ReplyDelete
  41. Hi, I was looking for a creamy cheesecake recipe and found your blog. My Stepdad's birthday is in 2 weeks and his favorite cake is a pineapple upside down cake, so I thought I'd go all out and do a layers cake/ cheesecake. Could I possibly substitute the lime juice with pineapple juice???

    ReplyDelete
    Replies
    1. Hi, Patricia. I would definitely NOT sub pineapple juice for the lime juice. Pineapple juice has some strong enzymes that I'm fairly certain would mess with the consistency of the cheesecake. (I did look this up a little on google, and some people seem to use pineapple successfully in cheesecakes--I've not tried it personally).
      If I were you, I would make the cheesecake without the lime juice and for a topping, I would make a caramel topping and maybe broil some pineapple rings with some brown sugar (and maybe butter?) to place on top of the caramel. Totally different cheesecake for sure, but I think with this base cheesecake recipe, it could be good.
      Here's a link to a delicious dulce de leche (caramel) cheesecake. It has the recipe for a yummy caramel sauce you could use. http://www.food-pusher.com/2010/08/dulce-de-leche-cheesecake.html
      Please let me know what you end up doing. I'm sorry I couldn't give you a simple thumbs up.

      Delete
    2. This person seemed to make it work:
      http://www.justapinch.com/recipes/dessert/cake/pineapple-cheesecake-2.html?p=89

      Delete
    3. Look at this cheesecake I found on Pinterest!
      http://www.themerchantbaker.com/desserts/pineapple-upside-down-cheesecake-cake/

      Delete
    4. Thank you so much, the links where helpful!!

      Delete
    5. That last link, Yes!!!! I will let you know how it turns out. I will be making it for Friday!!

      Delete
    6. Btw, it turned out awesome!!! It was a little heavy, so next time I may take your advice and do a pineapple glaze on top!

      Delete
  42. Hi Kelly! I came across your recipe on Pintrest and it sounds so wonderful. I'm getting ready to make it now but I have a tip for wrapping the pan with foil in preparation for the water bath. Use 2 layers of heavy duty foil, putting each layer on separately. I used to always have the same issue with water leaking in but I ran across this hint somewhere and I actually thought it was silly, how's having another piece of foil going to help that much?? But it did!! Haven't had the water issue ever since. And thank you for the plastic turkey bag idea! I definitely will use a bag if I'm low on foil and can only use a single layer.

    Have a lovely day and happy baking!

    Jennifer

    ReplyDelete
  43. Can this cheesecake be frozen before the final touches are put on? I want to make it a week ahead of time due to a time issue.

    ReplyDelete
    Replies
    1. I'm sorry I've never tried freezing a cheesecake. :/ So I don't know how it would do with freezing a week ahead.

      Delete
  44. I would love to have this converted into using a 9inch pan. Would this be possible for u to do this? I love it!!!

    ReplyDelete
    Replies
    1. I think you could double the recipe and use a 9-inch pan. I think I use a 9 or 10 inch pan for full cheesecake recipes, which call for 4 sticks of cream cheese. I think I halved the original recipe in order to use my small pan.

      Delete
  45. At what point did you remove the ring of the springform pan? Did you spread the lime glaze layer before removing the pan or after?

    ReplyDelete
    Replies
    1. Oh my gosh. Sorry for this late reply. Did you ever make this cheesecake? I updated the recipe with the text below after reading this question: Pour cooled glaze into the center and spread evenly with an offset or rubber spatula. Refrigerate until glaze is cold and firm. Run a clean, thin knife around the edge of the pan, and then remove the collar of the springform pan.

      Delete
  46. If I double recipe for 9 or 10 inch cake, how long do I bake it? Thank you

    ReplyDelete
    Replies
    1. Sorry for the time it's taken to reply. You've either figured it out on your own or given up on this, I'm sure. But I would bake it for about 60 minutes after reducing the oven temperature, and then check on it to see if the center is set (aka no longer liquid and jiggly).

      Delete
  47. A friend of mine just puts a bowl of water in the oven instead of doing the aluminum foil and setting it in the water. She says she doesn’t end up with cracks. Has anyone else tried this?

    ReplyDelete
  48. Instead of placing the cheesecake pan directly into the water bath, I place the water bath pan on the rack BELOW the cheesecake. No leaks and it works every time.

    ReplyDelete
  49. I added another 1T of Mexican lime juice and the zest of one lime and I poured most of the filling into a 6” Cheesecake pan. It puffed up nicely. I added more lime juice (to taste) to the glaze. Just before serving I made the whipped cream which I served on the side. This is the best recipe which I’ll use as a base the next time I bake. Perfect for small servings.

    ReplyDelete
  50. Flipping Awesome Lady!!!!!

    ReplyDelete
  51. Can you use key lime juice from a bottle? It's my brothers favorite cake!

    ReplyDelete
    Replies
    1. Sorry for the very late reply. I'm sure you could use bottled key lime juice. Have you tried it yet?

      Delete
  52. I made this cheesecake yesterday, had it today for Mother’s Day and I was delicious I was so happy it turned out well., I love the glaze, a really nice finish. Thank you for that recipe

    ReplyDelete
    Replies
    1. Awesome! I'm so glad to hear you tried it and liked it. :)

      Delete
  53. I just came upon your recipe today. It seems like so many people loved it and I learned some interesting ways to bake a cheesecake also I’am going to attempt to make this cake. Key lime is my absolute favorite cheesecake. Wish me luck I’ve never made a cheesecake in my life.

    ReplyDelete

Hello! If your comment is more of a question about something you are cooking RIGHT NOW, please email me the question in addition to posting it here. I check my email more frequently than I check my blog comments. :)
mckellysu@gmail.com

01 09