These were pretty yummy, although I did make a few changes in execution. I left the ingredients as is, save for fruit topping, and doubled the filling to make mini cheesecakes in a muffin pan. I used the recipe for the crust and am sort of on the fence about it. I thought the shrotbread flavor really suited the lemon in the cheesecake, but there was just too much of a butter flavor for me. It really seemed to overpower the cheesecake flavor. I topped with some strawberry sauce over fresh blueberries, and all in all it's pretty good. I loved the lemon in the filling and enjoy the lightness of it. I do like my cheesecake to be a little thicker, and richer, though, so I'm not sure this will be my go-to recipe. EDITED TO ADD: I wanted to add that the lemon is really very good in this recipe, at least use some of it on your first attempt. Also, I genuinely think it's a mistake to taste this cheesecake, or really any cheesecake the same day you bake it. It hasn't had time to set properly and the flavors won't really meld and intensify until a full day of cooling. On the first day (after hours of cooling), I thought these were pretty good. After two days in the fridge, these were terrific.
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These were pretty yummy, although I did make a few changes in execution. I left the...