Reviewed: Nov. 28, 2009

nice.

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BeckaMax

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Nov. 27, 2009

Just tried this recipe - wonderful! The evaporated milk did not beat to stiff peaks, despite chilling milk, bowl and beaters over night. I could only manage a large, soft foam. Next time I will attempt with a stainless steel bowl instead of the glass bowl that I used. Also I adjusted the base to be gluten free, using G.F. ginger nut biscuits, pecans and melted butter. Was a little disappointed as the G.F. biscuits do not perform as well as ordinary ones. But over all very happy with cheesecake filling and excited to finally have this particular recipe on file.

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Melissa

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Reviewed: Oct. 1, 2009

I first had this light cheesecake at a family reunion. I requested the recipe and made it a few times. Always pre-chill a glass bowl and beaters so the milk will thicken quickly. Be sure to soften the cream cheese before folding it into the jello and milk mixtures, or you may deflate the air while you're trying to smooth out any lumps.

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ESCAPETONH

Home Town: Madison, Wisconsin, USA

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Reviewed: Mar. 2, 2009

I gave it 4 stars because , I couldn't make it ( I am not allowed to ),however my mom made it .It was delicious YUMMY... P.S. Can you change the name from No Bake Lemon Cheesecake to Bake Lemon Cheesecake because it need's baking..

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thecitygirl

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Reviewed: Jan. 27, 2009

I tried this recipe. It turned out well in the taste however the filling was comparatively hard. I guess it’s because of the amount of gelatin. Since my family has a sweet tooth I had made a fresh strawberry sauce as a topping to go with this.

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Samia Asaad

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Reviewed: Jan. 5, 2009

I can't tell you what pleasant memories this cheesecake brought back to me. This is exactly how my mom made it, 30 some years ago. During a move, the recipe was lost and we haven't had it since. Thank you so very, very much for submitting this so that my family can enjoy it from now on. Best cheesecake ever!

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NanaMitzi

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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Reviewed: Jul. 12, 2008

I followed the given recipe pretty much as stated and the filling set up just fine. I did not achieve "stiff peaks" but whipped the milk in a clean bowl until the volume doubled (or more). I creamed the cheese & sugar in a separate bowl, mixed in the milk, and then slowly added the jello mixture. Since I was making this for a picnic, I opted for a 9 X 13 covered Pyrex instead of the springform pan. It worked great. For a topping, I mixed 1 cup boiling water with a package of raspberry Danish Dessert (Junket) and a package of frozen raspberries. Very yummy! Will definitely make again...

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Twizz

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Jenison, Michigan, USA

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Reviewed: Apr. 14, 2008

So I made a few changes and I'm not sure if it was my changes that made this dish edible-but-not-amazing, or if this was just an un-amazing to begin with. I used 2 packets [.9oz/each] of sugar-free Raspberry Jello (still just 1 c. water), low-fat cream cheese, and 12 oz Evaporated milk. The evap. milk got stiff peaks quickly (kept can in freezer for 60 minutes along with bowl) but the peaks also fell quickly. By using 12 oz. evap. milk, I essentially DOUBLED the entire recipe and could have filled 2 ready made graham cracker crusts. I topped it with thawed mixed berries with a teeny bit of Splenda added. The texture of the "cake" was odd though it definitely held its shape, and the favorite parts were the crust (store bought) and the berries on top. Edible but not fantastic due to the texture. But my husband liked it just fine, "after the initial shock of first bite." And I'm about to have my second piece. I would eat this at home but would never bring it to a potluck or make it for company (like I did).

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empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Mar. 14, 2008

This cheesecake turned out very smooth, creamy and lemony! Excellent!

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Kimberly

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Feb. 10, 2008

I HAVE THE ANSWER!!! For those of you who couldn't get the chilled regular (not low fat or fat free milk)evaporated milk to form stiff peaks. Mix the milk with your cold beaters. Do not whip up the cream cheese mix first. The cream cheese leaves a residue on the beaters that prevents the milk from forming stiff peaks. Besides the cream cheese mix works just fine with a spoon or wire whisk. Peaks should take no longer than 2 or 3 min on high speed beaters, at the most. If you touch the surface with your finger or a spoon and when you pull away it forms a peak...voila you are done. It's not rocket science people, and the finished product is ab fab. For those of you looking for an easy way to soften your cream cheese....while it is still in the foil package...place it on the burner on the stove top that your oven vents through. While your crust is baking the cream cheese is now soft and creamy enough to not need beaters.

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liesh

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Reviewed: Nov. 23, 2007

I'm not giving this a '3' rating because I changed some of the ingredients. As others suggested I used whipped topping instead of whipping up heavy cream myself. I don't know if this is what caused it, but my pie never set. I ended up having to put it in the freezer for a bit so that it was hard enough to keep its shape when cut. I did add some lemon juice, because it seemed to need it. Used an 8 inch pie crust instead of making my own. This was pretty tasty, but I probably won't make it again because it runs such a high risk of not turning out right, even when directions are followed to a 't'.

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Jules

Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA

Living In: East Greenbush, New York, USA

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Reviewed: Sep. 16, 2007

very easy recipe ... u really don't HAVE to add extra lemon juice to get the extra kick! didn't add sugar to the crackers (i used digestive biscuits) and instead of 1 cup sugar, i used 3/4 cup and it was sweet enuff. i did chill the evaporated milk, bowl and beaters and on whisking i had stiff peaks within 3 min. all in all perfect, light cheesecake ....

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Humy

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Reviewed: Aug. 1, 2007

This was okay. It never did set up perfectly, even over night. I think this was do to the evaporated milk. I got it to form peaks by chilling it AND the bowl I whipped it in but it deflated very quickly. I suggest using whipped topping instead as other people have suggested. Also, I would then decrease the amount of sugar in the recipe to counterbalance the sweetness of the whipped topping.

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Jun. 2, 2006

i made this for my dad and his girlfriend for looking after my daughter for a few days. he said it was fantastic and said i can make it any time for him. my dads quite picky with sweet things! i read the reviews and made a couple of changes based on others' suggestions though. i used heavy cream rather than evaporated milk as i was worried about it not peaking, you cant buy lemon gelatine in the uk so i used leaf gelatine and jif lemon (fresh squeezed bottled lemon). also you cant buy graham crackers here so i used swetmeal digestive biscuits which are pretty much the same thing. it set straight away and impressed greatly. my dad said it tasted better than the one in the shops!!!

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Apr. 26, 2006

After reading all of the previous reviews, I decide to follow some of the suggestions. I replaced the evaporated milk with cream and I added lemon juice as we don't have lemon flavoured gelatine in Holland. I also substituted the sugar for sweetener as I need to make the cake diabetic friendly. I tested it out on my work mates who all thought it tasted very nice and was very light. No one complained about the sweetness, although I think I need to add a little more lemon juice as the flavour more cheese than lemon. Given the rave reviews, I'll be making it this weekend as a birthday cake for a friend who loves lemon cheesecake!

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RECHJM

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Feb. 19, 2006

I had been looking for this recipe for a very long time, it reminds me of my mothers from about 40 years ago... Fantastic and a hit with my wife and our guests!

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Gord

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Feb. 6, 2006

This was fabulous! After reading others' comments, I chilled the milk in the fridge for several hours, and the bowl and beaters for about 20 minutes, and used (accidentally) a 12 oz. can of evap. milk. My milk beat up to stiff peaks in a minute or two. I also used strawberry instead of lemon, and served with a few mashed strawberries on top. YUM, and so easy!

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rexmom

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

Living In: Rexburg, Idaho, USA

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Reviewed: Nov. 30, 2005

This recipe was awesome!!! The only thing I did different is I added 3 tsps. of pure lemon juice to the recipe and that kicked it off!!!!!!!!! My cheesecakes were the first things to go from the table on Thanksgiving

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MIKKI30

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buena Park, California, USA

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Reviewed: Oct. 7, 2005

I just made this tonight, and it turned out great. You definately have to chill the evaporated milk in the can, as well as the bowl and beaters, but I got stiff peaks after about 5 minutes. I didn't have any lemon jello so I used strawberry. It is really yummy. I also used a chocolate cookie crust. It isn't really a cheesecake, but it is a wonderful light and fluffy dessert. Will definately make again.

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midnightdawn081280

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Reviewed: Oct. 4, 2005

I used to make this all the time then lost the recipe. After reading the reviews try chilling the evaporated milk. I kept a can in the fridge just for this dessert. Thanks for posting it.

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WNCGATOR

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No Bake Lemon Cheesecake

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