Recipe by RSHARRL
"An easy, crust-free cheesecake that is topped by store-bought lemon curd. Lemon curd can be found in the 'jams and jellies' aisle of the grocery store."
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2 (8 ounce) packages
cream cheese, softened
1 (10 ounce) jar
I'm not gonna punish this recipe for poor results because I did change things. I just want to let others know before they may waste ingredients trying to do what I did. I was going for a lower fat, healthier recipe and subbed neufchatel cheese (low fat cream cheese) and splenda. The result was awful. Also used low fat sour cream in the topping with splenda and that turned out ok. I used "Barefoot Contessa's" lemon curd and it was just awful. I will never purchase that brand again. Anyways...all I'm saying is that this is just one of those recipes that does not adapt well to low fat ingredients. A lot of pricey ingredients to waste on this experiment - just trying to save others from the same results.
This is good, but if you serve this to anyone with a wheat or gluten allergy, you must cheack the ingredients on the lemon topping, as many of them use a food starch, modified food starch, or wheat starch, which takes it out of the gluten free group.
One taste to review, another to "make sure," it's not what we were hoping for. I agree with "tulips*n*truffles" review. The texture is not creamy but thick and eggy, almost grainy. The flavor is a very unpleasant fake lemon from the lemon extract. This could have benefited with just the vanilla extract alone (or even vanilla and real, fresh lemon juice) and two less eggs - one egg per package of cream cheese is always a good rule of thumb. Moreover, there was too much of the sour cream topping for the amount of filling. Very disappointing, since I had covered it with a homemade Meyer lemon curd which had really turned out beautifully.
Delicious. My entire family loved it. I added a graham cracker crust because I love the contrast with the sweet crust and the lemon. Next time I think that I will add lemon just to the sour cream mixture and fresh lemon juice to the cream cheese mixture.
My aunt and three cousins have Celiac Disease. Since I am usually the dessert maker for family functions I made this so they have a dessert they can eat too among the pies, cakes, and cookies they can't. They love it, and are so happy every time I make it. It's become a regular now that everyone enjoys.
I'm one of those people who sees a poor review on a recipe and believes the cook must have done something wrong. :-( This time, however, I'm certain I followed the recipe to a "T" - and it is just not good! The texture of the cheesecake is just awful, and there's no real flavor - at all. Not rich or creamy or anything! I'll make this again only to see what I did wrong - but after this first attempt...ugh. Just not good! Sorry!
Delicious!--with just a few changes:
Change to 3 pkg crm cheese & 3 eggs. Add juice and zest from one lemon--save some zest for on top. Add Graham cracker crust--brush on egg white and bake 5 min before filling.
I modified slightly by adding 1 additional pkg cream cheese and using 3 eggs. Fabulous!! I'll make this often. I made my own lemon curd (recipes on allrecipes.com, of course) which is easy and quick. Wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 268
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