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PHILADELPHIA® 3-STEP® Luscious Lemon Cheesecake

PHILADELPHIA® 3-STEP® Luscious Lemon Cheesecake recipe
photo by:kraft
Easy as 1-2-3, this is a 10 on the delicious scale. Fresh lemon juice and lemon zest make for one luscious three-step cheesecake.
time
prep:
10 min
total:
3 hr 50 min
servings
total:
8 servings
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posted:
12/7/2007
I made this cheescake for my family and they loved it.
posted:
4/29/2007
I substitute this recipe for my favorite plain cheesecake recipe by using store-bought lemon-peel from the spice aisle to give slightly less lemon flavor. It gives a hint of background flavor, making it a fresh-tasting spin on classic cheesecake!
posted:
2/18/2006
I used splenda sugar substitute for the sugar and left out the pie crust and it was excellent and low sugar.
posted:
6/21/2005
made it for father'sday dessert. Everyone loved it. I did sub egges for eggbeaters and creamcheese for 1/3less fat. Am not sure howw much fat or cal. I cut but as I said everyone loved it ., was even more tasty the next day. MCM
posted:
6/14/2005
I used a bit more fresh lemon juice. It was great
posted:
4/19/2005
Delicious.......our entire family enjoyed this one.
posted:
4/3/2005
Try this!! It is one of my favorite cheesecakes! It also is the simplest I have found. Serve it with fresh fruit or store-bought cherry pie filling. I like cheese cake really cold and firm-- so I freeze it for a little while. You can also use reduced fat cream cheese. It tastes just as good.
posted:
3/9/2005
I've made this a number of times and have always got compliments from family and friend
posted:
1/2/2005
this is by far my husbands fav. recipe i've made so far from kraft
posted:
12/30/2004
My husband is diabetic so I use splenda in place of sugar. He loves it, I usually add berries on top before I serve it. I have made this many many times.
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