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Save 60 calories and 7g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and egg whites instead of whole eggs.
For easy cleanup, line pan with foil, with ends of foil extending over sides of pan. Use foil handles to remove cheesecake from pan before cutting to serve.
Run knife around sides of pan when cake is removed from the oven. This allows the sides and top to settle evenly.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I,honestly have to say, this is the best cheesecake i have had in my whole life.I even said, when i went to a resturaunt, ''this is the best thing in the world! Oh wait after this cheesecake.'' my mom made it on my birthday, and turned out to put something that was reduced fat instead of full fat. it was still good, and to this day i imagine how tasty it would be with the full fat
I used this recipe for my first cheesecake and was surprised on how east it was to make and was very delighted with how it came out. I used fat free cream cheese, added a little more lemon and had to bake it longer then suggested but it was one of the best cheesecakes I have ever had, it was so good that I am making it again today and can't wait for it to be ready to eat. Using fat free cream cheese didn't change the flavor of the cake, it was still awesome!!!!!
It is a very pleasant cheesecake, and the large size makes it great for a gathering. As others have written, we prefer more lemon flavor, so I did add the zest and just of an extra lemon. The prep time was quite a bit longer than 20 minutes. Thank you for this site! Any tips on keeping prep time to 20 minutes will be appreciated.