This delightful cheesecake is creamy and not thick, with a hint of lemon and vanilla. For best results, do not substitute any ingredients with low-fat unless you've made it before and want to experiment.
Excellent flavour and texture, easy to make, i followed the recipe exactly, but twice had it collapse in the centre. Nevertheless it was uniform consistency throughout when cooled, so it must have trapped air, how do I avoid this I wonder. I would take a really delicious cheesecake, from four stars to five, if I could make it more presentable in appearance - 16 Oct 2010
I put cheesecake in oven and after it cooked for one hour had to go out and it was left it in the oven for two hours and was light brown on the outside.....I served it with raspberry coulis and was told it was the best dessert I had made. Very easy recipe and am making it for Christmas Lunch for us non pudding eaters and this time not leaving in the oven so long........ - 23 Dec 2012
Baked this one without the lemon juice, instead I placed a tablespoon of strawberry essence. Heated 2 tablespoons of gourmet strawberry jam in a pot and poured a swirl on top of cheesecake mixture in cake pan then dragged a chopstick in circular motion through mix... Voila!! I also added a milk arrowroot and chocolate ripple biscuit base . . . Very happy with results. - 13 May 2014