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Enjoy a serving of this indulgent cheesecake on special occasions.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
* 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 made this recipe as an Easter dessert. Everyone loved it. I drizzled raspberry preserves over the top and added some fresh raspberries and blackberries. It was so good. Recipe is a keeper - I will be making this again.
I have made many different recipes but none better than this one. My son loves cheesecake and anything lemon so when I found this recipe online I gave it a try for his birthday and was not disappointed. Even though the batter was thick it baked up very smooth, creamy and not dense as I thought it might.I changed the sugar in the crust to cinnamon and sugar and added ground walnuts. I was pleased with the end result. If you like cheesecake with a hint of lemon and many recipes call for either lemon juice or zest anyway, you will certainly enjoy this recipe.