Reviewed: Apr. 6, 2010

The cheesecake itself is awesome! The topping, not so much. I followed the recipe exactly, but the apricot topping never set up, so when I took it to my sister's for Easter, I got glaze everywhere! Even a slight tip of the cake plate sent the glaze running, which made a mess in my car and on my clothes. Next time, I'll bake the cheesecake as directed, but top it with a little fresh fruit compote right before serving.

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Reviewer:

cecefltrn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: May 11, 2009

This recipe was a hit. It was light and had a wonderful flavor I made a strawberry glaze with fresh strawberries and used more graham crackers to cover the bottom of the cake. I will make it again.

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Reviewer:

alexis

Cooking Level: Expert

Living In: Elmont, New York, USA

Reviewed: Apr. 11, 2009

I used 1 tsp. bottled lemon juice and tasted no lemon flavor at all. Either you absolutely must use fresh, or you must use more than 1 tsp., or it needs a boost with some lemon extract. Otherwise, the cheesecake was great!

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Reviewer:

Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA

Living In: Davis, California, USA

Reviewed: Apr. 9, 2009

I did something wrong. The consistency was not right. I followed the recipe to a "T". That is the reason for my 4 stars. I enjoyed the lemon in the cheesecake. I will be doing that more often. I feel that the apricot was too much. Cut back on the amount. Strawberries and blueberries a must.

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Reviewer:

MochaMe

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Twin Lakes, Wisconsin, USA

Reviewed: Mar. 27, 2009

Easy and impressive! I actually cut the recipe down to three servings, and used a muffin pan for individual servings (which made six muffin cup sizes. I used a little more graham crackers for more of a crust. The cooking time was much shorter. Took them out just as the tops started to crack. I also made a little extra apricot topping and dripped it over the edges. They were very refreshing and pleasing in appearance.

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Reviewer:

Cheriewatson

Cooking Level: Intermediate

Reviewed: Aug. 29, 2006

I brought this to work and had a lot of good responses. I ended up using about 1.5 Tbls of lemon juice (about 1/2 a lemon) and enough blueberries to cover the top of the cake instead of the strawberries. I thought the changes worked out great, I might just use 1 Tbls of lemon juice next time though.

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Reviewer:

AmLost2

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Reviewed: Jul. 31, 2006

Impressed the in-laws and was a hit at a birthday party! I squeezed the lemon juice out of a lemon and a half to give it a little more flavor- It was amazing!

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Reviewer:

KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

Reviewed: May 14, 2006

Too much cream cheese make cake too big for pan. Rising troubles. Use less cheese cream for happy.

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Reviewer:

Princess Jasmine Gelato

Reviewed: May 1, 2006

Fantastic cheese cake! I did have to bake it about 1/2 hour longer than stated. The family loved it and we will definitely be seeing this again on our table!

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Reviewer:

DANABURGESS

Reviewed: Apr. 16, 2006

Excellent!! Fresh strawberries were not very nice at all so I just skipped them and did the apricot glaze. It was absolutely gorgeous. I baked it in a bain marie (water bath) and I think I'll skip that next time, as the center wasn't quite set enough and when it was cut it was a bit messy to serve. This will be my standard recipe from now on though..it was terrific.

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