This recipe is a modified and simpler version of a lemon cheesecake recipe that I found on the back of a philly cream cheese packet a long LONG time ago. It's the simplest baked cheesecake recipe I know of and is absolutely delicious and almost 100% fail safe.
Something else. TIPS! Do make sure the mixture is not over beaten. Do bake the cheesecake in the lower half or centre of the oven and allow to cool in the oven for 1 hour with the door ajar before removing to allow it to cool completely and then refridgerate. Do not use a fan forced oven - if you don't have a choice then reduce the temperature to 150 degrees celcius - 08 Mar 2010
Altered ingredient amounts. I was so thrilled to find this recipe again I lost the original. I used to make this about 30 years ago it was a winner then and still is with family and friends. - 30 May 2011
- 30 May 2011