Reviewed: May 10, 2011

This is one of the best cheesecakes I have ever made. It is easy and it isn't over the top. I followed the exact directions on everything but the topping. I didn't have enough fresh blueberries so I grabbed out the rest of a package of mixed fruit and threw it in. Delicious! I will definitely make this one again.

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Reviewer:

Catkramer

Reviewed: Mar. 9, 2011

Beautiful dessert that came together in minutes. I liked the shortbread crust, which was a nice change from the standard graham cracker crust - I used white rather than brown sugar and it was tender and easy to cut and serve. The filling is pleasantly sweet and nicely laced with the lemon zest. As for the topping, I found I needed to add a little water to get it a little saucier. Those who find most desserts too big for their needs, or for those who would simply like smaller sized desserts just so they can bake more often, may find it interesting to note that I easily scaled this down to three servings and prepared it in a 6" square baking pan. In this smaller version, the crust needed just 9 minutes to bake, and the filling only 20 minutes. This will yield four very generous servings, or 6 more "reasonable" sized servings.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 25, 2010

I didn't have enough blueberries to do a full recipe so I cut it in half and used a pre-made pie crust. I like homemade crusts better, and since I didn't use the crust in this recipe so I only rated it a 4. However, the part of the recipe I made was amazing and I can't wait to try it with the crust next time.

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Reviewer:

hartsellem

Cooking Level: Intermediate

Home Town: Lancaster, Ohio, USA

Living In: Pickerington, Ohio, USA

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

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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Reviewer:

Emily

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

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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