Reviewed: Sep. 21, 2009

Great recipe. I read the reviews and didn't have lemon extract so I used the juice of 2 whole lemons and it came out with just the right amount of lemon flavor. Any less and I can see that the lemon flavor would get lost. Texture was great. We all loved it.

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Michelle Mullin

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Reviewed: Sep. 11, 2009

rave reviews from everyone who tried it. Catered to an event for 200 people and they couldn't get enough of it, the guests even came round back to the kitchen to eat up the cut off sides of the cake! Topping is pretty flexible, I usually half it. And as recommended by the other reviews, add more lemon juice to the cake. This recipe is definitely a keeper

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Melly Boo

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Reviewed: Jul. 5, 2009

Could use a bit more lemon but very good.

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MRS_TOMMIE

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Reviewed: Jun. 13, 2009

This is lemon heaven! I used two tbsp of lemon juice, subbed lemon extract for vanilla, and used walnuts in the crust. Delicious!!!! Definitely a keeper to make again.

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Apr. 8, 2009

This was exactly what I had in mind when I was looking for the perfect cheesecake. I like a strong lemon flavor so I doubled the grated lemon. Definitely a keeper.

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Susan

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Reviewed: Feb. 22, 2009

i used ricotta instead of cream. i suggest less vanilla and much more lemon peel and more jiuce. less sugar and use a digestive base. i also topped mine with roasted almond slices.

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andrew

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Reviewed: Dec. 7, 2008

After I read all the reviews I decided to write my own. One of my girl friends had a wedding shower, and I (age 15) was asked to make a lemon cheesecake. After I decided to do this one, I changed a few things up and everyone loved it! I had people ask me for the recipe. Here are my revisions: The Filling, 2 Tbsp. of lemon juice not 1Tbsp, no lemon peel (I didn’t have any lemons) and 1 tsp. of lemon extract instead of vanilla. For the Topping, 1 tsp lemon extract/no vanilla. I also bake all my cheesecakes with a pan of hot water underneath so they don't crack.

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Terri A.

Cooking Level: Intermediate

Living In: Whitewright, Texas, USA

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Reviewed: Nov. 29, 2008

This is a very good base for a real lemon cheesecake. Use the following ingredients in place of the corresponding ingredient in the original recipe: 2 TBL Lemon Juice 1 1/2 TBL Grated Lemon Peel 1 TBL Vanilla Extract 1 1/4 TBL Lemon Extract (Not in original recipe) Bake 425, for 15 min., lower oven temp to 350, bake 60 min. Turn oven off and crack oven door, leave cake in oven 30 min. Cool on rack, then overnight in refrigerator. Omit the topping, it doesn't need it.

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JACK19

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 18, 2008

I didn't have any trouble w/ baking time, but I also used a hot water bath; baked 50 mins prior to the topping and about 10 mins after. It was very moist & creamy. I used about 1/3 cup of juice (I used lime in mine instead of lemon) and the flavor was definitely noticeable. It was a hit at our bake sale at work.

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Tarac

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Reviewed: May 5, 2008

The texture was very nice, and the baking time was accurate. My only complaint was that my guests couldn't tell that it was a lemon cheesecake. There just wasn't enough lemon taste so I was quite disappointed. I plan to try it again, but I will use some lemon extract next time.

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Jill

Cooking Level: Expert

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Reviewed: Mar. 25, 2008

This was very good, but mine was real, real creamy to the point of making me wonder if it was done. I loved the topping. It definetly gets more lemony after sitting for a day or two.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 15, 2008

50 minutes with water bath still cracked top... but with sour cream topping your guests would never know! The best cheesecake! I mixed a tbl spoon of raspberry preserve with 1/4 cup of batter and swirled throughout cheesecake. I also substituted lemon extract for vanilla and doubled the amount in the cheesecake!

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conejo74

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Reviewed: Jan. 28, 2008

Many thanks for the receipe. After reading the comments I changed my time to 45 minutes and then added the topping and put back in the oven for 5 minutes. My only change was I added 3 Tablespoons (one lemon) of juice rather than suggested. I used almonds as my choice of nuts in crust. Easy to make and it turned out wonderful. Thank you.

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Cougarlady

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

The only reason we rated this a 4 vs. a 5 was due to having to add extra lemon peel and juice to get enough lemon flavor to the dessert. We also added a teaspoon of lemon extract to the cake and topping and substituted 6 oz of lemon yogurt for the same amount of sour cream. Baking time was just fine, due to putting the cake in a boiling water bath to assist in keeping the cake creamy, rather than dry like some cheesecakes can be. Before baking, always check the temperature of your oven. They can run hot or cold without the correct calibration. All in all, a keeper!

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FEEDMENOW

Cooking Level: Professional

Living In: San Diego, California, USA

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Reviewed: Jan. 3, 2008

Baking time is WAY off. I cooked 55 minutes and it was about 15min overdone which was very disappointing. I added extra lemon to both the cheesecake and the topping. I used almonds in the crust and it turned out great. Overall a delicious treat.

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mybabiesmomma

Cooking Level: Intermediate

Home Town: Mapleton, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Jan. 1, 2008

This was my first time making a cheesecake and it was delicious and turned out perfectly! I used almonds in the crust.

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WAMommyof4

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 10, 2007

This is a really good cheesecake for summer, when you still want cheesecake, but a lighter taste. Easy to make, turned out perfect the first time, and actually gets better a couple of days after baking.

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Silke

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Reviewed: Apr. 18, 2007

This cheesecake is great! The only thing that made it a 4 star instead of a 5 star for me was that the baking time was way off, at 45 minutes it was already a little overdone, making the edges a bit dry. I also doubled the lemon and still wished that it could have been a stronger flavor. But overall, a good cake. I will make it again.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Apr. 11, 2007

I have never made a cheese cake before and my husband wanted one for his birthday, so I decided now was the time to brave the unventured and make him one. He really loved the cake! The cheese cake was wonderful and it really makes your taste buds sing. I zested the lemon and used the juices from the fresh lemons for the recipe. The nuts in the crust is a WONDERFUL idea and compliments the cheesecake without taking flavor away from it. I didn't realize spring form pans came in so many sizes and I ended up buying the 9inch pan without realizing the recipe called for a 10 inch pan until after I got home. I decided to try it anyway with the 9 inch pan and the cheese cake was still wonderful. The edges were a tad dry and I blame that on me not realizing spring form pans were not one specific size. This one is a keeper!!

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DEMESA

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Reviewed: Mar. 28, 2007

This is the most wonderful cheesecake I have ever made! Thank your for this priceless recipe! I just made another one this morning, the first one went so fast, and I will definitely make this for Easter. It was beautiful, like something out of a magazine!!

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nancyw

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Luscious Lemon Cheesecake

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