Reviewed: Sep. 9, 2009

It is a very good cheesecake - thick and creamy, but it wasn't anything spectacular for me. My husband rated it a 4-star. I baked it for the 25min, but then left in my oven as the oven cooled for about 30min and it came out perfectly cooked.

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kristina

Cooking Level: Intermediate

Living In: Marion, Indiana, USA

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Reviewed: Sep. 5, 2009

This recipe is super easy! If I forget to use tricks to eliminate cracking, I cover the cheesecake with chocolate syrup drizzles, carmel syrup, and snikers candy bar chunks. Yummy and pretty! Sometimes I substitute lemon juice for the lemon zest.

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Marianne

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Reviewed: Aug. 2, 2009

very easy and good

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isabella217t

Cooking Level: Intermediate

Home Town: Redford, Michigan, USA

Living In: Tempe, Arizona, USA

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Reviewed: Apr. 19, 2009

never fails to impress. i cut down the sugar to 1/2 a cup. if not it'll be too sickeningly sweet.

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THYGREATNESS

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Reviewed: Apr. 11, 2009

I've been making this cheesecake for 3 years now. It always gets rave reviews and my husband's family looks forward to it at every holiday dinner. I made 1 small change though. I thought the lemon flavor was really overwhelming so I have used almond extract in place of the lemon.

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K.Pace

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Reviewed: Feb. 27, 2009

**This was fantastic! I cut the amount of sugar to 1/2cup which was perfect. I added a tiny bit of almond extract and the 2tsps of vanilla. This is a wonderful simple and versatile cheesecake; you can drizzle chocolate or caramel sauce or even fruit.

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Coco

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

omg just finished a big slice of this extra yummy cheesecake

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mommieof3

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Reviewed: Dec. 27, 2008

really very tasty! I ended up using a little bit of lime zest. It went over well. good enough for company.

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JEANNIE3WISHZ

Cooking Level: Intermediate

Home Town: Ayer, Massachusetts, USA

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Reviewed: Dec. 25, 2008

I didn't use any zest, but this is the best tasting, easy cheesecake I've seen. It is so smooth and creamy, and just as tasty as NY style without the huge quantity and expense. Perfect for our family.

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Kris

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

Everyone seemed to like the cheesecake. Next time I will not add the lemon. Also, I blended the mixture for at least 10 minutes as other reviewers had suggested. The recipe still didn't come out as dense as what cheesecake normally does. Maybe that's why it's called "creamy" cheesecake. I topped mine with some blueberry topping. It reminded me of a blueberry cream pie.

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tlane

Cooking Level: Intermediate

Living In: Blairsville, Georgia, USA

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Reviewed: Nov. 17, 2008

I thought it was great. It was smooth and thick. I did substitute 1/4 teaspoon of eggnog flavoring for the lemon zest. Baked with a pan of hot water below rack. When cooking time was up, turned off oven and let it cool down with cheesecake inside. Only had one tiny crack. Serve w/o fruit on top.

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ETD_mom

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Overland, Missouri, USA

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Reviewed: Jul. 31, 2008

This recipe is practically foolproof and it's great for first time cheesecake bakers!

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AMY848

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Reviewed: Mar. 31, 2008

Good. Basic. Well, I've never liked cheescake, but my family(cheesecake lovers) weren't wowed either.

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Feb. 18, 2008

WOW. I can't believe how easy this was and how few ingredients! I made this for Valentine's Day dessert and it was really, really tasty. It can be made a bit lighter too with low fat cream cheese and a reduced fat crust.

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moon8305

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Reviewed: Nov. 26, 2007

i love this cheese cake it is a family fav but i add a little more lemon zest....

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JULIET429

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Huger, South Carolina, USA

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Reviewed: Jul. 5, 2007

I substituted Splenda for the sugar to keep this on the healthy, low-carb side. It turned out to be just as light and creamy, and my family said they preferred this over heavier cheesecakes.

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Christine M.

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 9, 2007

5 stars for ease, 5 stars for taste, 5 stars for ability to customize to your taste! I made one lemon, the other I added about 1 tsp of raspberry flavoring, added about 1/4 cup cocoa and garnished with raspberry jam that had been warmed in microwave. Drizzle a little of melted chocolate chips over that and wha la! It went over so well, and it took so little time! Thanks so much for such a easy, tasty, versitile recipe !!!

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charjun

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Reviewed: Jan. 28, 2007

We made this cheesecake for Sunday dessert! Easy and very creamy! I added 1/4 cup of canned peach juice in the light syrup and cut the vanilla down to 1 teaspooon! Great flavor! When it was finished cooking, I added peach slices and added 2 tablespoons of spiced rum to the peach juice and drizzled it over the top. Awesome dessert!

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Steve

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jan. 11, 2007

I loved this recipe! I used frozen cream cheese and it worked wonderfully. I also used a premade crust that you buy in the store. Super easy!

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vivian n.

Cooking Level: Intermediate

Home Town: Ferron, Utah, USA

Living In: Dunbar, Wisconsin, USA

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Reviewed: Jan. 9, 2007

This cheesecake has the most amazing texture! So creamy! I reduced the sugar to 1/2 cup and baked it in a 10-inch graham cracker crust for the same amount of time. It still worked fine for me.

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