Reviewed: Apr. 2, 2013

This makes an excellent cheesecake. I didn't follow the recipe exactly...I used 2 eggs rather than egg substitute, since I prefer using real eggs. Also, I added some lemon rind. Except for those two changes, I followed the recipe exactly and the result was a gorgeous cheesecake. The texture was nice and creamy without feeling heavy. It was nicely semi sweet, leaving flavour room for a topping of one's choice. We used a strawberry topping but most fruit could be used with this cheesecake recipe since lemon goes with almost anything. I will definitely be making this again! Thanks for this recipe.

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Reviewer:

Cuisine Adventure

Cooking Level: Expert

Home Town: Whitby, Ontario, Canada

Living In: Annapolis Valley, Nova Scotia, Canada

Reviewed: Jan. 31, 2013

I made this as a gluten & diabetic friendly dessert for a party. It was good, but the flavor was really subtle (I tried orange/ginger flavored yogurt, next I'll try grapefruit for more zing). My family has asked me to bring it to the next party, so I'd say it was a hit. I revised the recipe a little bit: 3 (6 oz) containers of siggi’s icelandic yogurt 3 (2 oz) packages of light cream cheese couple packs of truvia 1/2 cup egg substitute

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Reviewer:

loria

Reviewed: Jan. 18, 2013

Wow! This cheesecake is awesome!! My neighbor just gave me a bag of fresh lemons from his tree so this recipe was perfect timing! I made the graham cracker crust from this website (Graham Cracker Crust I). I didn't have any lemon yogurt so I used vanilla yogurt instead plus the 2 1/2 tbs of lemon juice (like the recipe states) and a zest of one lemon like some reviewers suggested, I skipped the flour completely and I used 2 eggs in place of egg substitute. I also made strawberry sauce for it. And WOW it was just perfect!!

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Reviewer:

NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Dec. 24, 2012

minus 1 star for the puzzling omission of lemon zest & including lemon yogurt & eggbeaters in the ingredients. i used plain greek yogurt & 2 real eggs ; zested 2 lemons (add some pith also to heighten the lemon taste) & fresh lemon juice . made some raspberry compote & voila, my bf's favorite kind of dessert was born! easy & very tasty & inexpensive

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Reviewer:

belindalnv

Cooking Level: Expert

Home Town: Rosemead, California, USA

Living In: Los Angeles, California, USA

Reviewed: Aug. 24, 2012

A nice, easy cheesecake recipe - I especially like the light texture. I didn't have lemon yoghurt, so added more lemon juice & about a tsp zest, plus two eggs, rather than egg replacement. It was really tangy & lemony! I would double the quantity for a homemade crust in a 9" pan for a higher cheesecake. Thanks for posting :)

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Reviewer:

blfm94

Cooking Level: Intermediate

Living In: Manila, National Capital Region, Philippines

Reviewed: Jul. 9, 2012

This was amazing!!! I couldn't find lemon yogurt, so I used plain and added an extra 3 tbsp of lemon juice and the zest from one lemon. I topped it with the blackberry lemon glaze, to which I added 3 tbsp of lemon juice (we like things very lemony) This was the perfect summer cheesecake. I will definitely be making it again. With the yogurt it's not as heavy, so you don't feel as bad eating it. LOL

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Reviewer:

Lekili_

Cooking Level: Expert

Home Town: Ancaster, Ontario, Canada

Living In: Kitchener, Ontario, Canada

Reviewed: Jun. 29, 2012

What can I say....Awesome!

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Reviewer:

Roxxx

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: Aug. 2, 2011

Excellent, creamy cheesecake. The lemon flavor is perfect! Just to enhance the lemon flavor and add some color, I topped this with a lemon curd drizzle. This is a nice fresh summertime dessert.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Nov. 9, 2010

Great recipe and nice and easy! Used 2 eggs rather than the substitute and also the zest of one lemon. Added a bit of vanilla extract as suggested by another review and it was excellent! Made it twice in one week and received awesome reviews!

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Reviewer:

KateP

Cooking Level: Expert

Home Town: Kamsack, Saskatchewan, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 16, 2010

If you are really into cheescake, and not the Jello kind, then this one won't do it for you. It's not very rich and you can easily tell that it's trying to be low fat. I also added extra lemon zest to give it more flavor, and it was still kind of flavorless. It's okay if you're not expecting much, but I don't do ho-hum desserts.

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