Creamy Lemon Cheesecake
Total TimePrep: 35 min. Bake: 50 min. + chilling
I'm making it right now. After the 45 min, I took out, but it was way to jiggly. Dud this happen to anyone else? I'm putting it back in for 20 more min.
I love this cheesecake recipe.
Absolutely delicious. So fresh and lemony. I used regular cream cheese and ginger snaps for the crust. I made it a few days ahead and it was just outstanding.
I used full fat cream cheese & one of those store-bought shortbread crusts in the aluminum tins. Still turned out awesome. Same cooking time. I discovered (by careless accident) that it also turns out great if you forget the eggs. The cake was a hit with the family.
MADE THIS RECIPE LAST WEEKEND AND LIKE MOST CHEESECAKES IT GETS BETTER WITH AGE. I DIDN'T DO THE LITE VERSION LOVE MY CREAM CHEESE TOO MUCH. WHAT I DID DIFFERENTY WAS I DIDN'T WRAP FOIL AROUND THE PAN AND I PLACED A BAKING PAN WITH HOT WATER IN IT ON THE SECOND RACK IN MY OVEN. LEARNED FROM EXPERIANCE CRUST GOES SOGGY THE OTHER WAY. OTHER THEN THAT A FANTASTIC RECIPE. DEPENDING ON YOUR OVEN COOKING TIME MAY VARY. THANKS! ANNE
Mjummm, it sounds delicious!!! I love lemon and creamcheese and now thery're combined on a delicious way! Thanks for sharing your lovely recvipe! Byerbye. :-) :-) :-)
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Very good refreshing recipe. Next time I will omit the lemon zest from the filling. A little too much lemon. Otherwise very good. Also takes longer to make than recipe states.
I think this is my favorite cheesecake ever. Be sure and make it ahead of time. My husband and I think it is even better the second day.