Very nice cheesecake, it was light and creamy, but not to fluffy. You knew it was a cheesecake-but not quite as dense as a New York style. We preferred vanilla over lemon. I scraped the seeds from one smallish vanilla bean and added about 2 teaspoons vanilla to my "batter". For the topping I used whole fat greek yogert with vanilla and about 2 tablespoons agave nectar. The cake didn't crack and looked beautiful! BTW ,I have an 8-inch springform pan and my cake took about 65 minutes to set at 300 degrees. We topped our cheesecake with strawberries in sauce.
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Very nice cheesecake, it was light and creamy, but not to fluffy. You knew it was a...