This is a delicious recipe that is perfect for a special dessert that won't take you forever to make. Serve plain or decorate with fruit.
Quick, easy, yummy cheesecake. It makes just the right amount to avoid over indulging. I made them without the lemon rind and just used the lemon juice and used macadamia shortbread as the base and they tasted great. Lemon could be exchanged for a different fruit easily enough. I'll be making this again, ty! - 15 Aug 2011
AMAZING!!. I can't believe it isn't harder. I used a silicon tray so I didn't have to grease them (at kmart for $5) and they just popped out . I also used a water bath and let them cool in the oven to avoid cracking. They were a nice lemon cheesecake but IMHO the lemon rind should be doubled or even tripled to 1 to 1 1/2 lemons worth of rind, which is what I did after trying them a few times and they were even better . Then I tried it with out the lemon rind while also reducing the lemon juice to 1tsp and increasing the vanilla to 2tsp for an INCREDIBLE vanilla cheesecake. I'm in the process of making a Jameson cheesecake, will update (if I can) Jameson cheesecake didn't really turn out. - 14 Aug 2013