Reviewed: Oct. 29, 2009

I tried this and for some reason (even after letting it set up in the fridge over night) it never set up right. It was soupy, and I the lemon juice made it taste almost like lemon mirengue pie with cherries on top O.o I think I stick to my oven bake version.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dafairygirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2009

This is a very good recipe I really liked it!! Try-It Out Kids Love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FELICIAH

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2009

Made this the otherday. Pretty good. I found the sweeetend condensed milk to give it a very sweet... almost overpowering (over the cream cheese) taste. This is a good easy, quick cheesecake (I was glad to see how well it set up) in the refridgerator) but if you are looking for a more baked cheesecake taste than you should try a different reciepe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sola.deo.gloria

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2009

This is very good- but like the other posters pointed out, there is too much lemon juice. I added 2/3 of what was called for and it was still too lemony/sour. Next time I'll just do half.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

buarising

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

A good, old recipe. I do think that next time I'll cut the lemon juice back to 1/4 cup, that might let it firm up a bit more. I'll also use a different fruit topping (never been fond of cherries, but that's just me, and didn't play a part in my rating). And to the reviewer that said 14 ounces of condensed milk was too much, and to use a small can, 14 ounces IS the small can; condensed milk is packaged by weight, not volume.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Burnt Toast

Home Town: Saint Louis, Missouri, USA

Living In: Affton, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2009

This recipe has also been in my family for years....My mom always told me to put the cheese pie in the oven for 15-20min. at 350. And you will have a perfect slice every time. I promise:) It doesn't even matter if you like 1/3 of a cup lemon juice or 1/2 of a cup. Low fat cream cheese or fat free sweetned cond. milk it will set perfectly if you pop it in the oven for a few.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

~ ~ ~Shea~ ~ ~

Cooking Level: Expert

Home Town: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2009

it was ok...not what i necessarily was looking for, but in a pinch it will work

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DRPUTZ

Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2009

My Grandma Helen used to make this all the time and everyone loved it! She used to call it "Cherry O'Cream Cheese Pie". Now, I get to make it. First she would take the graham craker crust and let it bake in the oven at 350 for 8-10 minutes and then let it cool. For those of you having trouble with it setting, her recipe card calls for 1/3 cup of lemon juice, not 1/2 cup. Let the cream cheese soften to room temp and whip it until fluffy then gradually add the milk and beat until well blended. Then add the vanilla and lemon juice. Chill it for at least 3 hours. Then she would add the cherry pie filling on top. I'm sure then it'll come out just like hers did. And like Grandma's always do, she'd add whipped cream on top! Those were the days..........

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2009

Tried to make this and it never set right. Filling was runny and taste was too sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

angelica

Cooking Level: Intermediate

Home Town: Galveston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2009

Super tasty. I don't even waste time with the cherries.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patricia

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 3, 2009

I have been using this recipe for years. I believe it is on the philadelphia cream cheese 8 oz. package. (At least it used to be.) I love the lemon flavor. I have a real sweet tooth. Yummmmmmmm

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Julie Williams

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Citrus Heights, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2008

Average pie. Definitely not as good a cheesecake but is a nice quick dessert in a pinch.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2008

I think the problem with the bad feedback on this is because it says 14 ounces of condensed sweetened milk and it should read 8 ounces. One small can to each 8 ounce block of cheese. I used 3 cheese to 2 milk and beat it until it was fluffy and it was delicious. The extra cheese helps to take away the excessive sweetness. I backed off a little on the lemon juice too. About 2/3 of what it calls for even though I added the extra cheese. Also, the cheese should stay cool to get a fluffier pie. I took it to a dinner last night and it was a big hit.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

laura51

Cooking Level: Intermediate

Home Town: Bridgeport, Washington, USA

Living In: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2008

This recipe, if you follow to a T, is NOT good. HOWEVER, I Fixed it! I just added another package of cream cheese to this recipe and made 2 pies instead of one. I don't think I will use sweetened condensed milk next time either. With 2 packages of cream cheese it was light and fluffy, and set up beautifully!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Erin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2008

This is one of the first things I learned to make as a kid. This time I altered it a little. I was pressed for time and my co-workers wanted me to make a key lime cheese cake. So instead of using lemon juice I used key lime juice. It came out great. In the words of my co-worker it was slap-yo-mama good. :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Daisy

Cooking Level: Expert

Home Town: Leesburg, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2008

We loved this pie! I used fresh sliced strawberries piled on top and it was wonderful. Mine didn't set as firm as I'd like but I may have rushed it a bit. Also I didn't compile it in the order it said and I may have beat it too long. I only used 1/4 C of lemon juice. I may try just using 2-3 T of concentrated lemon juice next time. I will try layering this in parfait glasses with the strawberries for summer. Very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MSEATON

Home Town: Finley, Washington, USA

Living In: Kodiak, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

It wasn't bad, but I thought it had way too much of a lemon flavor. If I use this recipe again I won't use so much lemon juice!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Andrea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2007

I made this recipe exactly as the directions said, and it was way too lemony for my family. It set up perfectly- just not a good taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Fostermom1021

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2007

Even though this is the exact same recipe as the other Cherry Cheesecake recipes, it is AWESOME! My 15 yr old son helped me whip this up. A very simple recipe that uses just a few ingredients and it is so very delicious! A definite keeper! Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KATKOMP

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2006

I had the same problem with other reviewers that the pie did not set firmly even after overnight in the fridge. I ended up putting it into the freezer so that I can cut it nicely into wedges.

Was this review helpful? [ YES ]
2 users found this review helpful