Reviewed: Dec. 11, 2006

This cheesecake was really dry until I added a GENEROUS layer (after baking and cooling) of a mixture of sour cream, lemon juice, and sugar--now I can honestly rate it 5 stars!!!! I'll make this one alot!!!!

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DEBBIE T.

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Reviewed: Jan. 3, 2006

Yummy! Made this for my in-laws last week and they're already asking me to make another one. I also used two eggs instead of the egg substitute. Thanks for the great recipe!

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Bunny

Home Town: Gilbert, Arizona, USA

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Reviewed: Jul. 27, 2005

WOW! Not only was this a snap to put together it tastes so sinful! It is so rich and flavorful. I used 2 eggs and only 6 oz of yogurt (Kroger brand is 6 oz) and it was fabulous! I am going to try different flavor yogurts next time. Defininatly a repeater!

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MrsRoc

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Reviewed: Apr. 12, 2004

this was a great cheesecake. I used Splenda instead of the sugar, and you couldn't even tell the difference, but definately healthier for you.

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Rebekah

Cooking Level: Beginning

Home Town: Winfield, Alabama, USA

Living In: Reno, Nevada, USA

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Reviewed: Mar. 22, 2002

I have made this cheesecake four times since finding the recipe last month, and am constantly getting asked for the recipe - a guy at work paid me $10 to make him one! I added 1 tsp. of vanilla and a pinch of salt, plus the zest from the lemon. I use 1 package fat-free cream cheese, and 1 low-fat, then garnish the top with cool-whip dollops and fresh lemon slices.

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