Original recipe yields 16 servings
Very good. Loved the lemony flavor. I added tsp. of lemon zest and juice from one lemon. I also used traditional graham cracker crust.
I made this cheesecake for Easter and everyone loved it! The lemon was just the right touch to make it a really wonderful, "Springy" dessert! I didn't have to change a thing, in the recipe.
This is a great cheesecake! The batter comes out very thick (unusual for a cheesecake) and I was nervous, but it baked up beautifully (used a water bath). I did not make the topping (no one se...