Reviewer:

Reviewed: Apr. 9, 2012

This is a delicious recipe so I felt confident that it could be modified to mostly sugar free. I substituted Splenda for the white sugar, but left the brown sugar in the crust. I also used sugar free jam. I came out great but I will probably add more lemon juice the next time I make it.

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Reviewer:

katsam94

Reviewed: Apr. 8, 2012

These were amazing! I used an entire 15 oz jar of raspberry jam and used 2 low fat cream cheese packages with two regular packages of cream cheese.

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Reviewer:

sky920

Reviewed: Jan. 31, 2012

These are simply delicious! I used a little bit more brown sugar in the crust to make it sweeter and I used strawberry jam instead of raspberry. It turned out sooo delicious. This is a permanent addition to my recipe box. Highly recommend!

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Reviewer:

SDEGRAW

Cooking Level: Intermediate

Reviewed: Jan. 24, 2012

These tasted wonderful and were a big hit! I gave it 4 stars because I was only able to take about half of the squares to a holiday party because the outer edge pieces looked terrible. I warmed and drizzled some of the raspberry jam over the top to dress them up and hide some imperfections.

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Reviewer:

abpat

Reviewed: Jan. 22, 2012

Oh my heavenly stars, this is wonderful!! I made a half recipe in an 8x8 glass baking dish. I prepared the pan with Bakers Joy and after cutting these into 16 squares (dipped a sharp knife into hot water and wiped clean before each cut), they came out without a fuss and looked beautiful. I used our favourite raspberry jam with seeds and that was just fine. The cooking time was true, 35 minutes. I topped each with a fresh raspberry. Gorgeous! We loved the unique taste of the crust and the refreshing burst of citrus from the fresh lemon juice and zest. Thank you so much for the recipe! Update: Just took a couple of bars out of the freezer. They've been in there for quite a while, and after defrosting they taste every bit as good as the day they were made!

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Reviewer:

Table for Two

Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

This dessert has a good flavor. I didn't rate it a 5 because I wasn't crazy about the way it looked when I cut it (which I did very carefully, with a warm knife that I was constantly rinsing.) Although the squares were set when I took them out of the oven, they weren't as firm as I would have liked after being chilled overnight. I was hoping they would have more of a true cheesecake firmness. If you look at the photos, you'll see that they don't look particularly wonderful when cut so I'm guessing that it wasn't just me. Since I was serving them for a party, that bothered me a little bit. Like I said, though, they were tasty. I made a lemon whipped cream topping to put on them and that helped the presentation some.

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Reviewer:

Laura

Reviewed: Dec. 18, 2011

We didn't care for this recipe. We like traditional graham cracker crust better, and thought the lemon made the cheesecake to tart. It did look pretty but didn't taste as well as expected based on other reviews.

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