Reviewed: Sep. 24, 2009

Disappointing. I didn't care for the texture.

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M4PERKINS

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Reviewed: Sep. 9, 2009

gorgeous cake, very creamy

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Clark`s kitchen

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Reviewed: Aug. 25, 2009

Light and fluffy yet rich and decadent, this soufflé was a huge hit at my family's Christmas party last year. I've never made a soufflé before this and found the idea of it somewhat intimidating. Luckily, it was pretty easy and came out beautifully! If I could give it an extra star, I would!

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ptulip623

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Reviewed: Jul. 7, 2009

Absolutely WONDERFUL. It was very light and airy, I used more lemon than the recipe called for (about twice as much) and it came out just fine. I read a review that said someone's boyfriend literally licked the plate... well so did mine :) everyone loved it, it's a little involved, but definitely worth it!

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mia

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Reviewed: May 29, 2009

Everyone thought this was great, we actually used blackberries instead of blueberries. I also had a hard time cutting it, but overall I would make this again.

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Sarah Davenport

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Reviewed: Apr. 13, 2009

Delicious! Like another reviewer, I also had too much filling for my pan so I may use a larger pan next time. And like another reviewer, it was difficult to cut so I'll probably freeze it before cutting next time. My husband is gluten-intolerant so I used gluten-free graham cracker-type crumbs instead of the regular variety.

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Peggy

Cooking Level: Expert

Home Town: Nome, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Apr. 8, 2009

This was amazing!! I loved the fluffy, airy texture! I did use raspberries instead of blueberries (personal preference) and it was to die for! My only problem was that I ended up with too much filling for my spring form pan...so I just put the extra in custard cups and baked it seperatly. This recipe was well worth the effort and I will make agian and again!

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TheWinterWife

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

the perfect consistency (for me!)--not as dense as a crumbly cheesecake nor as soft as those mousse-y ones. i halved the recipe, and the filling fit a 9-inch store-bought graham cracker crust perfectly. also omitted the topping for a super easy and delicious dessert. otherwise followed the recipe and the lemon flavor was wonderful!

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skylark

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Reviewed: Dec. 4, 2008

I really think this recipe is outstanding! My boyfriend LITERALLY licked his plate clean! The texture is fluffy and light, with just the right amount of lemon flavor. I used raspberries instead of blueberries (just a personal preference), and used a different crust recipe just because it's my favorite and I like to have crust on the sides AND bottom: 2 cups graham crackers, ¼ cup pecans, ½ tsp cinnamon ½ cup butter (melted). You also don't have to pre-cook this crust so I found it to be a time-saver. Next time I might try to put a thin layer of the liquid raspberry sauce on top of the crust (under the filling) so it can seep into the crust during baking for some extra raspberry flavor.

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KaRee

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Reviewed: Nov. 29, 2008

Great recipe! Lighter than a regular cheesecake, but with the same delicious flavor. I made the recipe exactly as written....everyone loved it!

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Julie De

Cooking Level: Expert

Living In: Bozeman, Montana, USA

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Reviewed: Jun. 7, 2008

I used strawberries instead, just a preference. Much different textutre than dense cheesecakes that I'm used to. Great lemon flavor.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Jun. 7, 2008

Was very good but difficult to cut. Might be better in a 9 X 13 pan

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Patti S

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Reviewed: Mar. 29, 2008

This is a great recipe. This was my first attempt at making a cheesecake, so I followed the directions exactly and it turned out perfectly. Although it took a bit of work, the cake was absolutely scrumptious and so worth the effort. I'll definitely make this again.

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Fiokla

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Reviewed: Feb. 2, 2008

I made this three different times in the past month for parties. All three times it was gone in seconds. It's very light and refreshing. I didn't change the recipe except for the last time I used raspberry topping and it seemed to complement the lemon better. It's really worth the extra effort to make!!!

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Julie

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Reviewed: Jan. 21, 2008

Very good! But very time consuming and a lot of work. I don't think I would make it exactly like this again, because I can make a simpler recipe and still have a delicious homemade lemon cheesecake!

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BLUEORANGES

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Reviewed: Oct. 15, 2007

Loved this cheesecake! had no problems with it at all, and it was my first cheesecake! I did do raspberries instead of blueberries, but i'm sure it tastes just as good with either. thanks for the awesome recipe!!

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