Lemon Cheesecake

My 12 year old granddaughter made this recipe for my birthday. She added fresh Strawberries, h saved on top and placed it all in 8×13 glass baking pan. Delicious!

Used a ready-made shortbread crust – outstanding! Followed the suggestions of other reviewers and used two whole eggs and the zest of one lemon. A subtle, but obvious, lemon flavor. Topped with a dollop of whipped cream and lemon slice – beautiful and delicious. A lovely dessert for our Easter dinner.

I read the reviews before I started so switched to vanilla wafer crust and added zest to the filling. I used the moist oven tip but still got a slight crack. Done in 45 minutes

Thanks for sharing this nice and refreshing recipe with us. I made it multiple times by now and started getting creative as well by substituting the egg substitute with woodruff flavored gelatine powder and mixed raspberries into the cream cheese. The lemon juice adds a nice tart flavor to it. Today I had no berries and just sprinkled it with shredded dark chocolate. No matter what- this is a wonderful recipe. Thank you again for sharing

I added lemon rind and used cherry yogurt because I didn’t have any lemon. Super easy and very good.

Not enough lemon. I used the juice of 2 lemons to give it flavour and used lemon Ronda as well.

Absolutely fantastic – I had to go 75 minutes instead of the recommended 50-60 minutes. This was perfect. So delicious. Everyone has been raving about it.

Very easy, and very delicious! Like other reviewers, I used 2 whole eggs rather than egg substitute and added some lemon zest to enhance the lemony goodness. I also topped with sour cream sweetened with a little sugar and added vanilla. It was a huge hit!

Quick and easy recipe. I made it with Splenda for my diabetic husband, and it was a hit!

Yum! This cheesecake is very refreshing! I will be making this again soon. I did make a few changes.. here goes: I used plain Greek yogurt (nonfat), instead of lemon yogurt I added the zest of 1 lemon I added an extra drop (or two) lemon juice ; ) I used 2 eggs, instead of egg substitute I baked the cheesecake at 300 for 45 min, turned the oven off, and kept the oven closed for another 60min. After it was baked, I topped the cheesecake with a strawberry & brandied apricot jam. The flavors paired very well together! (I also made the crust myself using some thin cookies I had in my pantry) My cheesecake had no cracks . Plus, both flavor and texture were perfect.

This is an easy recipe that makes a great cheesecake. I followed the recipe exactly except for substituting two eggs for the egg substitute. The result is a delicious dessert that I will making often.

This recipe with is better with a few changes. I wanted to cook it in my Instant Pot, so I exchanged the pie crust with 3/4 cup of graham cracker crumbs to which I added 2Tbs melted butter and 1Tbs sugar. Mix that and put it in the bottom of a greased 6″ springform pan. The ingredients to change are to replace the egg substitute with 2 large eggs plus one yolk, and substitute the lemon yogurt with 1/4 cup heavy cream. Also, 1/2 tsp of lemon zest adds significantly to the taste. The eggs and cream cheese should be room temperature. Mix all ingredients in a food processor. The eggs should be added last, one at a time, and beat in a very short time. Pour the filling over the graham crackers, cover the pan with a paper towel and secure with foil, or cover it with a silicon pot cover. Set pressure for 40 minutes with NPR. Viola!

Absolutely Delicious!! I used lemon greek yogurt, 3 tbs of lemon juice, and lemon zest. It was super. Absolutely perfect.

I halved the recipe because I only had 1 package of cream cheese. I used a premade shortbread crust as my son does not like graham cracker crusts. I used 1 large egg for the egg substitute, kept the flour amount the same, added some vanilla and lemon zest. The cheesecake baked in 30 minutes, I served with blueberry sauce, really fresh and tasty, I could have eaten the whole thing by myself 🙂

Ran out of lemon juice and actually added some Crystal Light Lemonade powder to the batter. Came out great. Lol. It did crack in the oven. Will probably use a water bath next time and lower the temp a little.

I made this with the suggested changes of using the water bath cooking method and adding lemon zest. I also used two eggs instead of the egg white. It was very good and I would definitely make it again.

This didn’t turn out so well for me because I couldn’t find any nonfat lemon yogurt so I substituted Greek lemon yogurt and it had a different taste and texture which of course affected the cheesecake. I think next time I might just use vanilla yogurt since there is lemon juice and it would still have that lemon flavor.

It was ok just not enough lemon flavor for me. I did add lemon rind also and still it just wasn’t that strong bold lemon flavor I was looking for. So the next time I made it I added a lemon pie filling on top and a meringue on top of that to make it a lemon meringue cheesecake. It was absolutely delicious. Everyone compared it to the cheesecake factory’s.

I have made this cheese cake since i found this recipe And it works perfectly everytime. I strongly recomended to try it because you won’t regreted. I think that the yogurt gives it that especial thing that makes it delicious. Can’t wait to try it again.

Have made this a few times already. Love how versatile the recipe is. You can change out the citrus juice and yogurt to come up with other flavors. Thank you for sharing!

Its cool