Reviewed: Feb. 14, 2010

Made this with a premade pie shell crust and halved the recipe, it was a perfect amount. However it didn't come out like my mom's which is almost exactly the same recipe so I don't know what happened. It wasn't really cheesy or lemony enough. Maybe I overwhipped the evaporated milk or didn't use exactly half the jello pack, who knows. Was a bit runny as well. Served with frozen berries boiled with sugar, water and cornstarch.

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6 users found this review helpful

Reviewer:

Jenny B

Cooking Level: Expert

Reviewed: Jul. 15, 2007

Excellent recipe as is. I usually make all the changes recommended by others but not this one. It was very tasty, received lots of compliments and looked wonderful in a glass pan. Thank you.

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7 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Mar. 3, 2006

This cheesecake didn't turn out moist and creamy for me. It had a spongy texture, and the taste was just okay.

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5 users found this review helpful

Reviewer:

katlyn

Reviewed: Dec. 19, 2005

Everyone begs me to make this cheesecake. I'm now known as the Cheesecake Goddess!

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5 users found this review helpful

Reviewer:

Vestakia

Cooking Level: Expert

Living In: Necedah, Wisconsin, USA

Reviewed: Sep. 20, 2004

wow, very good people just loved it. I too made this for a baby shower and it was devoured. When I first made it I thought I screwed up because it was so runny but after it chilled it was great.

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4 users found this review helpful

Reviewer:

RYANJENN

Cooking Level: Intermediate

Living In: Lachute, Quebec, Canada

Reviewed: Jun. 8, 2003

It was very good!! I changed teh recipe a bit because I didn't have lemon gelitan or evaporated mil. What I did was replace the evaporated milk with a little bit of normalmilk and just cut the amount of lemon juice in half so it wouldn't be sour,but just enough to give it a hint of lemon. It turned out great though!

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9 users found this review helpful

Reviewer:

SUGARSWEET129

Reviewed: Oct. 13, 2002

I have used this recipe for many years. It is a favorite because it has less calories than any regular cheesecake. This is a big hit for baby and wedding showers,too.

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6 users found this review helpful

Reviewer:

IMES

Reviewed: May 20, 2002

I followed the recipe completely and it was great. I made it 2 days in advance because I was concerned that it might be runny but it wasn't. I served it at a baby shower and every one loved it. I put cherries in a dish on the side and let everyone decide if they wanted them or not.

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11 users found this review helpful

Reviewer:

DEBS32

Reviewed: Apr. 1, 2002

This is a great recipe for groups. I am a camp cook and it's just what I was looking for for a cheese cake like dessert. I messed up and didn't read the recipe thoroughly so whip the evaporated milk, but it turned out good anyway. Also I don't think it needs the lemon juice.

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5 users found this review helpful

Reviewer:

Bighorn Cook

Reviewed: Dec. 20, 2001

I didn't want to go through the hassle of making a crust, so I just made the pie and filled up a 11x7 inch pan. I substituted orange jello for lemon, since our family's not a lemon fan. This pie was very sweet and delicious! However, it wasn't the cheesecake texture I expected, since it was more like a very creamy-version of jello. It was still yummy whatsoever and makes a great dessert! As you can see, it's a very versatile recipe - I plan to use strawberry kiwi jello next time!

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5 users found this review helpful