Paul from San Luis Obispo
In studying the reviews here, it seems that nobody has baked this recipe while using lime powder, with one possible exception. I made the decision to make use of powder to prevent thinning the batter, but made a decision to use TrueLime rather of KAF brand. I discovered that in tasting when i went, 12 packets appeared about right. This results in 1 tablespoon. The recipe requires singleOr4 cup KAF lime powder, that is 4 occasions just as much! When the powders are remotely alike when it comes to strength, this is one heck of the limey cheesecake! I requested the great KAF folks plus they assured me that 1/4 cup was the right amount. Because the KAF powder is very costly, I'll stick to the TrueLime product. That stated, my panel of tasters agreed that every facet of the cheesecake was superb. The crust only agreed to be right, holding together without having to be heavy, and also the cake itself were built with a great flavor, a texture which was firm but very smooth and creamy, along with a perfect balance of tart to sweet (I had been worried the combination of these two sugars, as well as the white-colored chocolate, will make it excessively sweet, however it only agreed to be right.). I would place a small touch of food coloring in the next time allow it the smallest small eco-friendly hue.
Connie from St. Simons Island, GA
I chose to make this recipe a couple of days ago. The only real factor Used to do differently ended up being to add about a mug of flaked coconut towards the crust. It had been amazing and everybody who attempted it commented about how much the coconut complimented the lime.
Ruth from Atlanta, GA
I simply happened to do this recipe when my sister was visiting. She talked about how it was the very best cheesecake she'd ever endured. I made use of freshly squeezed lime juice, as instructed within the tip portion of the recipe. I additionally used the zest of just one lime, instead of two, and found it quite sufficient. I'd additional limes, which I did previously make lime curd. I drizzled the curd gently within the cheesecake allow it just a little zing. I enjoyed it too. My sister requested for that recipe and could not wait to really make it and also have her husband check it out check it out too. That one is certainly a keeper.
Severina from Hermitage, Tennessee
It had been an extremely creamy cheesecake even with no water bath. I didn't have lime powder, and so i used the important thing lime juice. The recipe known as for 2T of juice. I made use of a minimum of 6T also it really needed much more. The lime taste was very subtle. The next time if I don't possess the powder, I will raise the juice to 8T. Great otherwise!
Elegance from Florida
I am not rating this recipe I'm conntacting protest the name. It's not a vital lime cake unless of course it is made from REAL KEY LIMES! I am a local South Floridian, and that i be aware of difference. Your cake is really a lime cake, there is however nothing wrong with this. (I believe that very couple of "Key Lime Pies" are created with key limes.)
Elegance, we thank you for feedback and definitely understand your concern for that name "Key Lime Cheesecake," once the original form of the recipe didn't demand key lime juice. A number of other bakers agreed along with you, therefore we went ahead and altered the name to "Lime Cheesecake." You can utilize key limes and provide this dessert a genuine Southern Florida twist if you want, so we we do hope you feel happier about the naming of the recipe. Thanks again for discussing your ideas. Happy baking! Kye@KAF
Mary E from Missouri
I chose to make this with no lime powder and adopted the guidelines. I'd allow it to be again, but, prefer so that it is more limey. Also, I designed a white-colored chocolate sauce and put a skinny layer after my cheesecake cooled.
I am unsure the reason why you refer to this as key lime cheesecake. There is no key lime inside it. However managed to get with fresh key limes also it was scrumptious. Used to do continuously taste to prevent the bitterness one individual spoke of.
Jenna from San antonio, WA
Irrrve never review recipes on KAF because they are always perfect. That one would be a really sad fail though. I adopted directions exactly and also the texture was perfect, also it looked amazing. This is where the wonder ended. It had been BITTER, bitter, bitter. So bad that my visitors could not eat it so we wound up tossing 3/4 from it away. -( I did not have key-lime powder, and so i adopted the "baker's tip" to sub 2 Tbsp . of key lime juice while increasing the zest to that particular of two limes. Blech!
Not again! We are sorry to listen to that creating the lime zest substitution made your cheesecake so bitter. Limes can differ a great deal in the amount of sweetness and bitterness within the skin. Also, should you zested your lime by hands and accidentally incorporated a few of the pith (the white-colored surface), it might have added an uncomfortable flavor. If you're prepared to give this recipe another try, we can not recommend the Lime Juice Powder more. It is the secret component which brings this recipe together. We'll consider modifying the baker's tip to incorporate additional sugar with this particular swap. Kye@KAF
Linda from Boulder
Terrific -- love the limey tang.
