Total TimePrep: 30 min. Bake: 50 min. + chilling
Yum, Yum! A rich and creamy cheesecake. I added the zest along with the lemon juice.
This is really good.
Good, but too rich for me. I might make again.
This is by far the best cheesecake I have made. Love it.
Delicious!!! And not as difficult as I thought it would be.
To die for - absolutely delicious!! Can't rave about it enough. I've made a lot of cheesecake recipes using a water bath and they have all turned out great. For anyone having trouble, the large heavy duty foil is a MUST for success. Double it like the recipe says and wrap the bottom and all the way up the sides. Joining smaller pieces of regular foil will most likely leak.
Easy to make but taste absolutely good. Try, you Will never regret. Thanks Taste Of Home.
Whenever you use a water bath to bake a cheesecake, you need to wrap the bottom of the springform pan with foil; the recipe failed to mention that.
I first had Mascarpone cheesecake at a restaurant called Genghis Grill and it was amazing. In an effort to match that greatness I tried this recipe and to my delight this was better. Much better. It is far and away the best I have ever had.One tip: if you are making the filling while the crust bakes, consider adding the lemon juice at the last moment. Mine set a bit too long and nearly curdled the filling, giving the final product a less than silky consistency. No changes needed to this recipe. It is perfection!
Filling is yummy but I will never ever put this in a water bath again. I never done this with a cheesecake before and it was a complete disaster! The whole bottom later of the cheesecake is soaked.