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

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?

By: zoe

zoe — Fri, 03 Jul 2009 20:47:28 +0000

Hi Sneezles,

Thanks for pointing out that omission from the recipe. I’ll add the lime to the directions.

BTW you did exactly what I do!

Enjoy, Zoë

By: sneezles

sneezles — Fri, 03 Jul 2009 15:22:23 +0000

I have this cheesecake in the oven but wanted to mention that I don’t see where in your directions the lime juice is to be added. I did add it after the condensed milk since I was following your directions. Was it suppose to be added with the cream cheese at the beginning? Since this sentence makes me think it would:

“Cream together the cream cheese so that there are no lumps, you will want to scrape down the side of the bowl several times. (If your cream cheese is not at room temperature when you start then let it mix alone for several minutes to really smooth it out.)”

By: Key Lime Cheesecake | A Dash of Sass

Key Lime Cheesecake | A Dash of Sass — Tue, 23 Jun 2009 15:21:00 +0000

[...] the ultimate sin of starting to make a recipe before reading it all the way through. Zoe’s original recipe was for a regular-sized 9 inch cheesecake. Because I think everything tastes better when [...]

By: zoe

zoe — Sat, 23 May 2009 03:31:17 +0000

Hi Diane,

You can use anything that will hold the water and is deep enough for you to cover the pan with foil, without it touching the top of the cheesecake.

Enjoy, Zoë

By: Diane

Diane — Fri, 22 May 2009 20:34:23 +0000

Hi Zoe,
I love the pictures and the directions seem easy enough to follow. But if I don’t have a broiler pan, can I use a longer baking dish for the water bath and set the cheesecake in that?

By: zoe

zoe — Thu, 21 May 2009 22:39:16 +0000

Hi Laurie,

It was probably just over baked by a few minutes. It sounds like you did everything just right! Next time remove it when the sides seem well set but the center looks like jello.

Thankfully a cracked cheesecake tastes as good as one without!

Thanks, Zoë

By: Laurie

Laurie — Thu, 21 May 2009 20:58:23 +0000

Thanks for this wonderful recipe, Zoe! Your photos were so helpful. I enjoyed making the cheesecake – my first ever.
I have one question: after baking until set, my cheesecake cracked. I had let it cool on the broiler pan, uncovered, on my counter. Was I supposed to let it cool on the broiler pan while still IN the oven, with the oven turned off? (I did run a knife around the edge.)