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Lemon Cheesecake

Lemon Cheesecake recipe
photo by:kraft
When a buttery graham cracker crust is the base, cheesecake has a lot to live up to. Lucky for lemon, it’s up to the task.
time
prep:
20 min
total:
6 hr
servings
total:
16 servings
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posted:
8/12/2008
very good summer treat. Maks a lot so next time I'll cut the recipe in half.
posted:
7/28/2008
I will be trying this very soon. I love baking.
posted:
7/3/2008
Easy and yummy!
posted:
6/30/2008
Nice light taste. And for anyone worried about others not liking the lemons. Its not a heavy tast of lemon. I loved it. It was easy and was my first cheesecake I every made. Did last long, family ate it all up!
posted:
6/27/2008
This recipe is sooo YUMMY! I will definetly make it again. I might 1/2 everything...it makes a lot of cheesecake. The original recipe is great for covered dish dinners or dinner partys!
posted:
5/6/2008
My first cheesecake and it was so easy! Everyone loved it and I liked that the lemon wasn't overpowering. Will make again and again!
posted:
4/8/2008
Made it for a ladies coffee group and they loved it. I have made cheesecake before, but until recently never in a 13 x 9 pan which is very easy. I previously made the New York style Strawberry Swirl (from the Easter newsletter) and a friend who tried both said the Lemon was best; but both were good
posted:
4/3/2008
This was my first attempt at a cheesecake- I cut the calories in half by making some healthier substitutions- In the end, all I would do different is maybe use a little less lemon juice- The longer the cake sat, the more lemony it became.
posted:
4/2/2008
Wonderful, I will definitely make this again. It was very easy to make. Good taste and texture. A big hit.
posted:
3/24/2008
Loved this cheesecake. Outstanding texture and taste. I used the 1/3 less fat and light sour cream with whole eggs. Thank you for sharing this recipe with us. Barb T.
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