This is a delicious recipe for a basic egg-free cheesecake. It's even better if topped with a layer of tinned fruit in thick syrup before being chilled.
I made a few alterations and will make a few more next time. I found the base a bit sweet (but very yummy) so will add less or maybe even no sugar next time. I did the base in the food processor, ie added biscuits and cinnamon and whizzed til it was just crumbs, then added sugar and poured the melted butter in while it was running. Took about 30 sec! I added heaps more lemon juice to the filling and not a lot of sugar. I added it in really small amounts to taste. I added strawberries to serve- yum. It was a large sized cheesecake and served 8 adults and 4 kids with leftovers! Overall it took me about 5 minutes to prepare (plus refrigeration time) and it tasted delicious. - 14 Oct 2011
I have made this cheesecake twice now and it was a winner both times. No changes,no complaints, just a huge "thank you". MoyraG. - 30 Jan 2013
I have just finished making this cheesecake, it was so simple and quick, I had extra 250gms of cream cheese so adjusted the recipe accordingly. What I tasted on the spoon was delicious and it looks quite thick, so I don't think there will be any problems with setting. - 22 Jul 2014