Original recipe yields 16 servings
Very good. Loved the lemony flavor. I added tsp. of lemon zest and juice from one lemon. I also used traditional graham cracker crust.
I made this cheesecake for Easter and everyone loved it! The lemon was just the right touch to make it a really wonderful, "Springy" dessert! I didn't have to change a thing, in the recipe.
This is a great cheesecake! The batter comes out very thick (unusual for a cheesecake) and I was nervous, but it baked up beautifully (used a water bath). I did not make the topping (no one se...
This cheesecake is FANTASTIC! I don't top it with the Cool Whip, though. I serve it with either frozen raspberries or frozen strawberries in syrup. Everyone really enjoys this! :)
Absolutely divine! I made this a few years ago at Easter and came back to this recipe last week. My family loved this when I served it at a BBQ, but after it sat two days in the refridgerator it...
Made this for a church supper and everyone loved it. It was light and very lemmony. Would recommend it. Don't change a thing.
I made this over the weekend for a party we were having and it was delicious!! I did make a few changes. I spread lemon pie filling over the top and put the cool whip around the edge. Instead ...
Very easy and very good. The only thing I did not care for was the texture the pudding gives the cheesecake. I thought it more of a ricotta cheese texture, but great flavor.