Comments on: Lemon Cheesecake Recipe

By: CC

CC — Wed, 20 Mar 2024 23:55:13 +0000

The cheesecake had a slight lemon flavor on its own and not quite as dense as normal cheesecake, but it was a nice change. If you make the lemon curd to top it with, it’s cheesecake meets lemon meringue pie. Yum! The lemon curd overpowers the creaminess of the cheesecake imo, but I love all things lemon and enjoyed this new type of cheesecake.

By: Sue

Sue — Sun, 10 Mar 2024 23:04:40 +0000

I made this yesterday and had it today with family. Absolutely delicious!!!! I followed the recipe as is and it turned out beautifully. The lemon curd is a must!!!! I will definitely be making this again. Thank you, Sally!!!

By: Christine

Christine — Wed, 21 Feb 2024 00:58:14 +0000

I don’t write reviews, ever, good or bad. I don’t have time and I just don’t like to. This recipe is SO amazing that I had to stop and give this 5*s. It is the perfect texture, the perfect amount of lemon flavor, and the perfect amount of richness. It’s one of the best cheesecakes I’ve tried. My family won’t stop raving about it. If you like lemon and cheesecake this is a must, if you don’t like those things, this recipe will probably change your mind!

By: Micah

Micah — Sun, 18 Feb 2024 15:33:49 +0000

OMG this is delicious, I’ve made this twice so far and have gotten rave reviews.
Thank-you!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 14 Feb 2024 15:11:12 +0000

In reply to Chris. Hi Chris, for best taste and texture, we highly recommend sticking with full-fat ingredients.

By: Chris

Chris — Wed, 14 Feb 2024 15:09:09 +0000

Can I use low fat cream cheese and low fat sour cream

By: Izzy

Izzy — Sun, 11 Feb 2024 14:18:31 +0000

Great recipe!
I‘m from Australia so here are my notes regarding the Graham crackers and cream cheese: I didn’t find any Graham crackers and used the Australian „Arnotts Buscuits“ variety „Nice“. They come with a sugar coating so I didn’t use any additional sugar for the crust.
As far as the cream cheese goes, the ordinary store brand one doesn’t come with much liquid on top so I used it straight from the container without draining.
The consistency of the cake was perfect.
I had to use a 7 1/4 inch baking dish, the baking time was the same (70min). It browned slightly – I covered with Aluminium foil after 40min.
I made a lemon-lime version, so wherever it said lemon (juice or zest) I used half lemon and half lime. I loved the colours! I also added a whole lemon and a whole lime worth of zest to the filling.
The water bath technique was new to me and worked like a charm.

A great recipe, definitely a keeper.

By: Laura

Laura — Fri, 09 Feb 2024 21:00:19 +0000

In reply to Bree. Can I use a 10 inch pan