Easy to make. Surprisingly similar to cheesecake. The bar size is pretty small, nothing like a typical cheesecake pie-sliced wedge you would get from making a springform pan. If you used low-fat or fat-free cream cheese, would it be better? My husband didn't care for it, but he is a picky eater. People said the milk should be ommitted, but mine turned out fine and it still had the right consistency. I like vanilla, so I added 1 Tbl - turned out good. I used low-fat cottage cheese to reduce the calories and baked mine in a 9 x 9 glass pan and turned off the oven at 50 minutes, then opened the oven door at the 60-minute mark, and then just took out and placed on the counter - - no need for the normal water bath stuff. BOTTOM LINE: If you really want true cheesecake, don't make this recipe. If you are looking for a way to use up your cottage cheese or to be surprised by what you can make with these ingredients, go for it!! If you are looking for lower calories, I'd probably go the route of fat-free or low-fat cream cheese instead of this. *** Update the day after: The taste really improved drastically about 15-20 hours later...it tasted more like cheesecake. I think I would cut down just a tiny, tiny, tiny bit on the lemon juice because that was more pronounced the next day. I served with Smuckers sugar-free blueberry syrup--yum! Day after deserved a bump from 3 stars to 4. I wouldn't make it for guests and hubby still doesn't like it, but I was happy I tried it!
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Easy to make. Surprisingly similar to cheesecake. The bar size is pretty small, nothing like...