PHILADELPHIA 3-STEP Lemon Cheesecake Bars Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 19, 2011
The flavor was good. I did not have lemon zest but I did add 1/2 tsp of pure lemon extract and I'm happy I did. Our crust fell apart which was also fine but I'm not sure we let our cream cheese get warm enough because the finish product was a little lumpy and a bit too cream cheese tasting. Not the best but not the worse I've made. It was easy and quick.
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Cooking Level: Expert

Home Town: Boise, Idaho, USA
Living In: Nampa, Idaho, USA

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Reviewed: Nov. 25, 2010
I would advise to double this recipe, it was that good!!! My boys had it gone in no time and wanted more!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Reviewed: Oct. 21, 2010
VERY EASY!! And very good, but I did make changes. I made them in a cupcake tin, and instead of coconut macaroons I used graham crackers, and unlike traditional graham cracker crusts I left out the sugar because it can make the crust a little gritty in texture. I also used reduced fat cream cheese, and since I don't have anything fine enough to remove zest I just used the juice from a large lemon. They turned out GREAT and they're still warm. The only problem I found is that they crack very easily and if I was to serve them at any sort of even I would make a strawberry topping to hide the cracks.
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Cooking Level: Intermediate

Home Town: Longview, Washington, USA
Living In: Rogers, Arkansas, USA

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Reviewed: Aug. 18, 2010
SO GOOD!
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Cooking Level: Intermediate

Living In: Redmond, Washington, USA


 
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