Reviewed: Apr. 24, 2012

Made this as stated with two exceptions- I used light cream cheese and omitted the lemon (for no other reason than I didn't feel like having a lemon flavor that day!). I didn't find the filling sweet enough at all! It was quite sour and disappointing. And, as other reviewers stated, the filling is thin. I would have doubled it as suggested, but didn't have enough cream cheese on hand. The crust was delicious but a little bit crumbly, even after 24hrs in the fridge. I will, however, make this again because it was SO easy, and believe it can be delicious by implementing a few easy changes-- next time I will double the filling and increase the sugar by one and a half times, and make sure to use regular full fat cream cheese. For the crust I think I'll decrease the flour a bit- to 3/4c- and hopefully it will stick together better.

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Reviewer:

joanne

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Apr. 22, 2012

I like the recipe and I use it often. I tripled it and made it into a lovely cheesecake with a graham cracker crust.

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Reviewer:

Amanda Lusky

Reviewed: Mar. 18, 2012

i really enjoyed them! i didn't have any lemon juice so i used lemon extract. it added a very interesting lemon twist. great recipe! keeper for sure!

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Reviewer:

jrose

Reviewed: Mar. 4, 2012

The recipie has no break between the crust ingredients and cake ingredients, and so I mixed the flour into the cake(i made a differant crust)...it did not work. I am giving this 3 stars because I think it would have tasted good-had I not added the flour. Thanks!

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Reviewer:

eilatan26

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Reviewed: Mar. 3, 2012

I made these when we had unexpected company and the cupboards were almost bare. Delicious! I didn't have the walnuts, but it still turned out wonderfully.

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Reviewer:

Sukhailah

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

Reviewed: Mar. 2, 2012

I'm sorry to say I found these pretty bland. I didn't deviate from the recipe either. The crust was ok but needs some "oomph" and it really felt unnoticeable because of the blandness of the cheesecake.

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Reviewer:

Michelle Curtis

Reviewed: Dec. 30, 2011

I found this recipe so so. Only thing I changed was since I don't like nuts of any sort I substituted the walnuts for oats. The Lemon flavor was too strong for me to be a "subtle" taste in the cheesecake that I was hoping for. Might as well call them Lemon Cheesecake Bars or decrease the lemon juice by half at the least. I saw all the recommendations to double the filling or else it would be thin so I promptly IGNORED those suggestions and made it as is because I'm not trying to gain weight. Thinner was better for ME personally. But am warning others, the filling for this isn't much more than half an inch thick. And that was me making it in an 8 inch round cake pan. I'm giving it three stars for good texture and decent taste, was nice and creamy, but not sure if I'll be making this again personally. However, if YOU want a plainer really quick (in preparation) dessert, go for it.

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Reviewer:

Jen914

Cooking Level: Intermediate

Reviewed: Nov. 9, 2011

Simplicity is the real value of this recipe. I find it better to beat the cream cheese alone. That eliminates most of the lumps. Then add the remaining ingredients. Also, let the cream cheese set out until it comes to rooms temperature.

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Reviewer:

thepoetnmotion

Cooking Level: Intermediate

Reviewed: Oct. 14, 2011

Doubled filling (this is almost the america's test kitchen filling sub'ing milk for sour cream). Used the top rated graham cracker crust and doubled volume for a 9x13. Baked at 350 for 40 minutes. Swirled homemade strawberry topping on top. Received a number of compliments even though it wasn't made known I had made it. People went out of their way to find out who had made it. Thanks!

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Sep. 4, 2011

Yummy! I've made cheesecake before...Cheesecake in a Springform pan; cheesecake 'cupcakes' but so far this is the best kind of cheesecake I've ever made. :D Like others suggested, I doubled the filling, then baked for 30 mins, and turned it off and let it cool in oven for 1.5hours, refrigerated when fully cooled and it was delish! Perfectly browned around the edges with minimal cracks. :D Note: I substituted the 1/3c walnuts with a handful of almonds & a pack of Lornadoones (Shortbread cookie). I also omitted the lemon.

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