Reviewed: Apr. 29, 2013

Tastes pretty good, but for some reason, it was still liquidy after 5 hours. But after two days, it stayed in shape.

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Cooking Level: Intermediate

Reviewed: Apr. 20, 2013

Super easy to make, and delicious!! My husband said this was the best cheese cake he's ever had. I've also used blueberry pie filling and it was amazing. Strawberry rhubarb filling will be next!

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niome22

Reviewed: Feb. 18, 2013

I followed the recipe exactly but it was not set after five hours so I continued chilling for two more hours. It tasted OK but the pie was so runny that I had to serve it in a bowl. Based on the reviews, this is hit or miss. I'm awfully glad I hadn't planned to serve this gloppy mess to guests. Next time, I'll stick to a real, baked cheesecake.

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Sam

Reviewed: Feb. 14, 2013

Made this with one minor adjustment and came out GREAT! Bake @ 375 for 30-35 minutes. Cool on wire rack, then refrigerate for a couple of hours. Top with cherries and serve. ABSOLUTELY DELICIOUS. A huge hit. Tasted great too - not too sweet - just perfect. It's going to be my signature dessert dish!

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teri

Reviewed: Feb. 6, 2013

Left it in refrigerator over night and it never firmed up. Too much lemon flavor.

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jamasimp

Reviewed: Feb. 5, 2013

This recipe has been in my family for years. It's been my favorite for as long as I can remember. I could eat one all by myself in one sitting if I didn't have any will power, and even though I have some, it's pretty difficult to stop! Sooooo good!

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grberk

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Metamora, Illinois, USA

Reviewed: Jan. 28, 2013

I made this following the instructions and it turned out very well.

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Diana

Cooking Level: Intermediate

Reviewed: Dec. 26, 2012

I made this exactly as directed. I was afraid that it was going to be runny, but it did firm up well enough for each slice to hold its shape. I fully expected hubby and son to complain because it wasn't the new york cheesecake style, but they LOVED it! My son asked for the recipe and ate two slices back to back. 3 people mowed through it in less than 24 hours! Definitely a keeper. Next time, I'm trying out shortbread crust instead of graham cracker. I bet it'd be good with a chocolate crust too!

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tessakib

Cooking Level: Expert

Home Town: Oxford, Michigan, USA

Living In: Owosso, Michigan, USA

Reviewed: Dec. 22, 2012

I made it exactly as written, but I find I like the baked cheesecake better. I was able to taste the condensed milk and it was just a little too sweet for my taste.

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Joan

Reviewed: Dec. 13, 2012

I made this exactly as directed and it never set. Very disappointed, my husband was so excited for this and it was for Thanksgiving. :( Next time I'm going to just make a NY style.

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