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Everyone will know spring is here when you serve these yummy, yellow cheesecake squares. Cool and refreshing, this dessert cuts easily and keeps for several days in the refrigerator. —Patty Auxier, Royalton, Kentucky
This recipe is:
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Nutritional Facts 1 piece with 3 tablespoons sauce equals 585 calories, 37 g fat (22 g saturated fat), 191 mg cholesterol, 442 mg sodium, 54 g carbohydrate, trace fiber, 10 g protein.
Originally published as Lemon Cheesecake Dessert in Taste of Home April/May 2008, p41
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Reviewed on Nov. 18, 2011 by xiaohyian
This cheesecake is really good, but it's better with the sauce poured on the top, then refrigerated. The sauce then becomes a thin layer of clear yellow, which looks good, and it also distributes the taste of the cake and sauce evenly.
This is a great recipe, but it's better with the sauce spread over the cheesecake. Spread before refrigerating the cheesecake, and it creates a thin sheet of clear yellow. It's beautiful and the taste is well distributed!
Reviewed on Apr. 28, 2011 by jadedraven
This is delicious and easy...i have made this recipe multiple times. I have made the lemon sauce and it is good, however I prefer to serve it with blueberry topping...
Reviewed on Nov. 23, 2009 by connor04
I served this at my sister's baby shower and then at a church potluck. Everyone loved it! It was simple to make and yummy to eat.
Reviewed on Jun. 02, 2009 by irie1029
This cheesecake dessert was delicious - served with the lemon sauce & a blueberry sauce supreme
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