Reviewed: Nov. 12, 2009

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.

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Mrs.JessieP

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 19, 2009

no lemon curd and it was delicious!!

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STENNIS

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Reviewed: Jan. 26, 2009

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.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Apr. 9, 2008

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!

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Tulips*n*Truffles

Cooking Level: Expert

Living In: Cedar Falls, Iowa, USA

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Reviewed: Aug. 17, 2007

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.

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ANDIE2

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Reviewed: Aug. 13, 2007

Simply awesome -- had my doubts about the "no crust" part, but I was pleasantly surprised and so were the rest of the people at dinner. Simple, no fuss and tastes great -- a definate keeper.

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Poochynooch

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Reviewed: May 26, 2007

Fabulous! I used it as a topping for a cheesecake and my da ONLY tasted the top and said, "Wow! This is delicious!" Lovely consistency and perfect sour-sweet combo...

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phatfish

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Reviewed: May 12, 2007

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!

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Susan

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Reviewed: Feb. 25, 2007

Great recipe! I have just added zest and juice of 1 lemon.

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anama

Cooking Level: Expert

Living In: Malaga, Andalucia, Spain

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Reviewed: Jun. 1, 2006

Wonderful we all loved this cheesecake,very creamy lemony and sweet.Thanks for sharing this super recipe.

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Reviewer:

ELLEN666

Cooking Level: Intermediate

Home Town: Croydon, Greater London, England, U.K.

Living In: Penge, Greater London, England, U.K.

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Reviewed: Apr. 14, 2006

If you like lemon...this is for you. I did however put it in a graham cracker crust and it turned out great!

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JACKNJEWEL

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Reviewed: Mar. 12, 2005

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.

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