Comments on: Key Lime Cheesecake with Home-Made Graham Cracker Crust

By: zoe

zoe — Sun, 17 Feb 2013 03:14:12 +0000

Hi Lenore,

That sounds amazing! Enjoy.

Zoë

By: Lenore

Lenore — Sat, 16 Feb 2013 01:57:40 +0000

Thanks, Zoe! I guess I wrap it in plastic again? I may make them in a mini cheesecakes pan I just found today (love that pop up bottom option) which means I could likely leave them in the tin until tomorrow and plate them just before. Thinking I might serve them with bittersweet chocolate blueberry clusters (Lucy Waverman) and my friend’s amazing cookies to fill the plate. Thanks again!

By: zoe

zoe — Sat, 16 Feb 2013 01:03:40 +0000

Hi Lenore,

Yes, the cheesecake can go right back in the refrigerator.

Thanks and enjoy, Zoë

By: Lenore

Lenore — Fri, 15 Feb 2013 17:50:47 +0000

Hope this is as easy as you make it look, going to give a try for company. After putting the cake on the serving plate should it go back in the fridge until serving time? I’d like to have it done before my guests arrive.

By: kattie

kattie — Thu, 17 Nov 2011 18:25:18 +0000

Thank you for your quick reply……I think this is going to be a great recipe using my key limes off my own tree !!

Thanks for helping me with the baking time…I wanted to make them in the very small miniature cupcake pan, not the regular cupcake size. If you have any other directions on the minis, I look back to check your response.

Have a great day,
Kattie

By: zoe

zoe — Tue, 15 Nov 2011 03:31:10 +0000

Hi Kattie,

The great thing about cheesecake is that you can open and close the oven door as often as you like without ruining the cake. I would check them after about 15 to 20 minutes and gauge how long they need. They may be done or need several more minutes.

Thanks, Zoë

By: kattie

kattie — Tue, 15 Nov 2011 00:40:11 +0000

Hi, would you be able to tell me how to make mini cheesecakes using this same recipe? The very small mini cupcake pans, not the regular cupcake pans? (i.e. how long to bake and cool, etc.)

Thanks,
Kattie

By: Heather

Heather — Wed, 07 Apr 2010 01:08:44 +0000

Hi, I LOVE your website and your amazing pictures! I was wondering if there are any modifications to making this in a 9″ spring form pan?

thanks!

By: zoe

zoe — Thu, 14 Jan 2010 04:17:01 +0000

Hi Adrienne,

The cake will still taste great, it may just have a slightly different texture and it may crack. The water bath just helps to keep a slow steady temperature so that the eggs bake evenly and come out nice and smooth. Without it the eggs may want to souffle a little.

Thanks, Zoë

By: Adrienne

Adrienne — Wed, 13 Jan 2010 22:29:00 +0000

Is it possible to make this recipe without the waterbath? Will it still taste good?