I made this cheesecake for Thanksgiving. I always make a shortbread crust, as I prefer it to a graham crust. I would give this five stars if it had more filling. Next time I will double the filling so I have a higher cheesecake. Mine was only about an inch thick in a 10 inch pan. That being said, it was lucious. Not too sweet, and with the dense cheesecake texture that I enjoy. I do not like the cheesecake style that uses sour cream. It was very lemony, but fresh and nice, not like an artificial extract flavor. I didn't measure the lemon zest, I just used the zest from one whole lemon, so it could have been more than a teaspoon. My dad especially enjoyed it, as he prefers less sweet desserts. It reminded him of a German style cheesecake. And I also liked the baking method, although I couldn't resist adding a pan of water to the oven. This is the first cheesecake I've ever made that hasn't cracked on top. It was really beautiful. Double the filling, and it gets five starts!
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I made this cheesecake for Thanksgiving. I always make a shortbread crust, as I prefer it to...