Reviewed: Jul. 18, 2009

I usually prefer my cheesecakes crustless but this one was delicious! Great blend of textures and flavours, although I did omit the lemon (not a fan). Really enjoyed the fresh blueberry topping as opposed to the canned version. You can taste the difference. Followed other commenter's advice to cut down on the sugar and am really glad I did! Turned out great. **Tip: If you don't want your cheesecake to crack, bake it with the oven door ajar an inch :)

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Reviewer:

Dorota

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Reviewed: Aug. 14, 2008

didn't make the crust..just bought one. the filling was very sweet..i'll probably use a little less sugar next time..but it was good. thanks for sharing the recipe.

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Emily

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Reviewed: Jul. 25, 2008

I made this dessert for a famliy bbq and got rave reviews. Even my brother who said he didn't like cheesecake said it was good. Like a previous review, mine also split when cooked the minimum time but the blueberry mixture easily hid the crack.

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Jul. 14, 2008

All in all this is a tasty dessert. My only problem is that the crust is very hard and difficult to cut. Perhaps the crust should not bake quite as long. Maybe I pressed it into the baking dish too firmly. I'm not sure that would have made a difference. Also, my cheesecake was completely baked and cracking at the minimum baking time. I also added several extra handfuls of blueberries. I added enough water to moisten the sugar before making the blueberry topping. Next time I may add a touch of lemon juice to the topping as it's incredibly sweet.

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