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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.

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laura51

	Cooking Level: Intermediate Home Town: Bridgeport, Washington, USA
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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!

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Erin


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Reviewed: May 19, 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. :)

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Daisy

	Cooking Level: Expert Home Town: Leesburg, Virginia, USA
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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!

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MSEATON

	Home Town: Finley, Washington, USA Living In: Kodiak, Alaska, USA
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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!

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Andrea


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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.

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Fostermom1021

	Cooking Level: Expert
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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!

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KATKOMP

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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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.

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Nana Sidek

	Cooking Level: Expert Home Town: Singapore, Central Region, Singapore Living In: Jurong West, West Region, Singapore
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Reviewed: Jan. 16, 2005

This is so quick and easy to make. I always make two pies and use 1/2 can of cherries on each. Spread the cherries in the middle of the top and leave about 1" around the edge uncovered with cherries. Makes a very pretty presentation. This has been my son's favorite pie since he was a small child (he's nearing 40) so I always call him to come pick up the extra pie. What a sneaky way to get a boy to visit his mom.

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HEYNOW1

	Cooking Level: Expert Home Town: Lawton, Oklahoma, USA Living In: Houston, Texas, USA
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Reviewed: Jan. 16, 2005

Hi, looking all over for a "Good" pie, I tried this one because of its good reviews. I followed the directions step by step, took the list to the store to get exact items listed. It was delicious, but it never set right....too watery, not firm like a excellent cheesecake pie should be.

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MONTERREY


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Reviewed: Jul. 25, 2004

DO NOT use low fat substitutes, this pie will not set unless you use the ingredients as listed! Easiest pie ever. Amazing taste, too.

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DAPHNICA


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Reviewed: Dec. 29, 2003

This is a wonderful and simple recipe. However, for a firmer filling, reduce lemon juice to 1/3 cup and beat the cream cheese while still firm (do not soften). This is the way I have prepared this recipe for years and it turns out beautifully and delicious every time.

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Reviewer:

Teresa Simpson

	Cooking Level: Beginning Living In: Memphis, Tennessee, USA
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Reviewed: Nov. 3, 2003

My family has been making this recipe for about ten years. It is such a favorite that the kids request cherry cheesecake pie instead of birthday cake on their birthdays! We have never had a problem with the pie setting, it usually is firm enough to serve within an hour, two at most. Do not try this recipe with any low-fat substitutions, it doesn't set properly.

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Shirelle

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Fort Worth, Texas, USA
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Reviewed: Mar. 6, 2003

My husband's favorite dessert is cherry cheesecake. I had never made one before so I chose this recipe because it was quick and easy. It was so embarrassing, I am just glad that I didn't prepare it for guests. The pie never did set up - it was runny and awful!!

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GDIRETON


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Reviewed: Aug. 29, 2002

This is the most delicious cheesecake recipe - I've been using it for 35 yrs- if it doesn't set properly one might not have actually used "sweet&condensed milk", but something different!

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Reviewer:

JUTIH


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