Lemon Cheesecake

"Great recipe. I wish I read reviews first because I think it would of been better if I added in lemon rind. I wanted more of a lemon taste but it was still delicious. I did use two regular eggs and..." See more baked mine with a tray of hot hot water on the shelf below it in the oven. Mine baked in 45 min. No cracks and it looked beautiful topped with dollops of cool whip and fresh lemon slices. Will make again."

"I have made this cheesecake four times since finding the recipe last month, and am constantly getting asked for the recipe - a guy at work paid me $10 to make him one! I added 1 tsp. of vanilla and a..." See more pinch of salt, plus the zest from the lemon. I use 1 package fat-free cream cheese, and 1 low-fat, then garnish the top with cool-whip dollops and fresh lemon slices."

"Unbelievable! This cheesecake is SO good. It reminds me of the lemon cheesecake I used to always get at The Cheesecake Factory until the discontinued it. I made only minor changes to the recipe: I ..." See moreadded the zest of one lemon, used crushed Nilla Wafers for the crust instead of graham crackers because I prefer the flavor, and I used two eggs instead of the egg substitute. I baked it using the water bath technique described in one of the allrecipes.com articles. This is phenomenal cheesecake. I can't wait to make it again. You really can't go wrong with this. Thank you!"