Reviewed: Apr. 18, 2006

This cheesecake was good. Very simple to make but I wish I would have read others reviews before I made it! Not as creamy and smooth as I would have liked, I should have beaten it for 10-15 mins like others suggested. I followed the recipe exactly- and it was not too sweet or overpowering with lemon flavor. Still not exactly what I am looking for, I am trying to find a recipe similar to the cheesecake they serve in Greece....SO creamy and light, it is fabulous, but I will continue my search!

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Reviewer:

ilovefood

Reviewed: Apr. 3, 2006

I did as several reviewers suggested and beat the mixture for 10 - 15 minutes, also baked it in a water bath. It was very good, but personally, I didn't see much of a flavor or texture difference between this and a no-bake cheesecake.

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Reviewer:

Tim964

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

Reviewed: Mar. 19, 2006

This was very good- but I'm looking for something creamier...my goal is to find a recipe that tastes like the Original Sara Lee cheesecake! I made this with 1/2 cup of sugar as suggested by others-might leave it at 3/4 next time. Beat for 10 minutes & omitted lemon. I put a pan of water on the bottom rack of oven, left the cheesecake in for 2 hours after cooking, & finished cooling on a rack before chilling. It really is very good- maybe I will add some sour cream to try to get it to the consistency I'm looking for.

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Reviewer:

MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Reviewed: Feb. 27, 2006

Turned out perfect! This was my first time making cheesecake. Used previous reviews tips. Reduced sugar to 1/2 cup, omitted lemon juice (didn't have any on hand)mixed about 10 mintues,used a water bath (used cheescake tips), baked 25 min, tuurned off oven left it in one hour, chilled in fridge overnight, spread strawberry filling over top and it was AWESOME! Everybody LOVED it!!

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Reviewer:

JULIEM1835

Cooking Level: Intermediate

Reviewed: Feb. 26, 2006

I registered as a member just to rate this recipe. It was wonderful. I love cheesecake and have never successfully made one, that is until now. I used a chocolate cookie crust, and added in about 1/3 cup of honey to replace the sugar. I whipped it for at least 10 minutes as suggested by another review, it was very rich and creamy. I also cooked it in a water bath. If you are looking for a simple cheese cake try this one, it's worth it.

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Reviewer:

Thggls

Reviewed: Feb. 15, 2006

Wow this was REALLY good! I used half a cup of sugar like others suggested and it was still sweet enough. I also used an oreo cookie crumb pie crust and topped it with whip cream and strawberries. Five stars for sure!!

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Reviewer:

Jenny M

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

Living In: Harleysville, Pennsylvania, USA

Reviewed: Jan. 24, 2006

this is certainly a creamy dessert, and soooo easy to prepare. I made my own graham cracker crust and used chocolate cream cheese. my daughter said it tasted like a pudding and not a cheesecake. I am not sure if it was the chocolate cream cheese or her "picky" taste. anyhow it was lovely, will make again for sure.

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Reviewer:

lilypads

Cooking Level: Expert

Home Town: Milton, Nova Scotia, Canada

Living In: Yorkton, Saskatchewan, Canada

Reviewed: Jan. 15, 2006

Simple ingredients and very easy to make, with a suprising result: It tastes so much nicer than the cheesecakes sold in cafes or bakeries. I omitted vanilla to focus on the mild flavor of lemon only. Should reduce the sugar though; 1/2 cup is sweet enough.

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Reviewer:

edamin

Reviewed: Dec. 28, 2005

This is my first go at cheesecake and it came out as promised, smooth and creamy. I used yuzu citron in place of the lemon and reduced sugar as suggested by others. Also used the pan of water in the oven per other comments and had no cracks. Will definitely make again.

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Reviewer:

Christie in Japan

Cooking Level: Intermediate

Home Town: Little Fort, British Columbia, Canada

Living In: Fukuoka, Fukuoka, Japan

Reviewed: Dec. 22, 2005

This is a very easy recipe, and it comes out very creamy and tasty. Just cut back on the sugar, otherwise it will be very sweet (I've been using half a cup of sugar instead of the recommended 3/4, and it's just perfect). I also skipped the lemon zest and everybody loved it!

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