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Light and lemony, this creamy dessert is just the thing for a spring or summer’s day. —Bonnie Jost, Manitowoc, Wisconsin
Nutritional Facts 1 slice equals 396 calories, 29 g fat (18 g saturated fat), 150 mg cholesterol, 286 mg sodium, 27 g carbohydrate, trace fiber, 7 g protein.
Originally published as Lemon Dream Cheesecake in Taste of Home April/May 2011, p91
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Reviewed on May. 18, 2012 by Aeirianna
Absolutely love this cheesecake!!
Reviewed on Aug. 20, 2011 by celest26
This is the first cheesecake that I have ever made and it turned out great! I made this for a cookout after church. It sat inside of a cooler bag for 4 hours and was still perfect for the cookout. I followed the directions exactly and it turned out so good I almost didn't get a piece!!
Reviewed on Jul. 25, 2011 by turtledaisy
Very good cheesecake. I don't use the food coloring and I spread lemon curd on top after it has cooled and decorate with whipped cream. Delicious!
Reviewed on May. 31, 2011 by amb4366
This dessert was amazing! My husband loves cheesecake, so I made this lemony twist for his Graduation Celebration last month. I followed the directions, exactly, and it was perfect. (We served it with canned cherry pie filling on the side.)
Reviewed on May. 30, 2011 by thudspeth
Delicious! I used fresh squeezed lemon juice and low fat cream cheese. I would definitely make this again!
Reviewed on May. 24, 2011 by 1luckylady
I made this last week for work. Must tell you it was a huge hit.
Reviewed on May. 08, 2011 by sewfungramma
A great cheesecake! Next one will be made with lime, as I also love lime.
Reviewed on May. 04, 2011 by coachtom
Instead of using a springform, I used a premade Graham Craker crust. You definately need to bake in a waterbath. I made 1 without water and it was really heavy. The waterbath 1 turned out AWESOME. The order has already been placed for me to make 1 for Mothers day dinner with the inlaws. Thanks for sharing such a GREAT recipe.
Reviewed on May. 02, 2011 by gloromsaas
So light and refreshing with wonderful cheesecake taste. Only thing I changed was using low-fat cream cheese. We loved it.
Reviewed on May. 01, 2011 by Mariv
Best cheesecake I've ever made. Smooth texture was like the "Cheesecake Factory's" cheese cakes.
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