Hot ! I have to say that I'm so impressed with myself right now. This cheesecake is amazing. I followed the suggestions of other reviewers and used 2 T. lemon juice and 1 T. lemon extract in lieu of the vanilla. I used gingersnaps for the crust and omitted the nuts. I baked it at 450 for 10 minutes, turned oven down to 250 for 30 minutes and then turned oven off and left it in there for another 30 minutes (my cheesecakes never crack with this baking method). I put the sour cream topping on it and immediately chilled it for 4 hours. The sour cream topping is absolutely heavenly and a must, as far as I'm concerned. Anyone who says you don't need it obviously hasn't tried it. Is it really a question of need, after all? We don't actually NEED lemon cheesecake at all, so why not go the whole hog and add it? Make sure to add 1 T. lemon juice to the sour cream topping and use lemon extract instead of vanilla. One word of caution-the lemon flavor is still pretty mild. Anything stronger would overpower this already very rich dessert. If you're looking for a tart lemon cheesecake, this one probably isn't for you.
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Hot ! I have to say that I'm so impressed with myself right now. This cheesecake is amazing....