Just had this at a birthday party and it was the hit of the party. Very light for a cheesecake and absolutely fantastic. Can't wait to make it.
Lemon Bar Cheesecake
Comments and Reviews 1-10 of 12
patmart Posted: 01/28/13
harrisnm Posted: 03/19/13
One of the best cheesecakes I've ever made, a big office hit. Wish I would have read the instructions well in advance as it took longer than any other cheesecake to make, but boy was it worth it!!
susanmurray Posted: 01/26/13
Excellent texture and intense lemon flavor. Must make ahead , but I thought it was easy. The only thing I might do differently is to not top with the remaining lemon curd, but instead serve a large spoonful of lemon curd on the side along with some blackberries. Almost too tart ... yum! Susie
suegrubbs Posted: 03/12/13
The most delicious cheesecake I've ever made/taste. I so agree with the excellent texture and lemon flavor!! To answer the comment on the dark spring form pan, I do not have a 9" dark but I do have the light color and used it and the crust was perfect. Definitely a two day creation. Make the lemon curd first so to have time to chill. I made a double recipe of the lemon curd, it freezes well. I too served a couple of Tablespoons. of lemon curd on the side which was just enough. Will definitely make again SOON!!
MJOtoya Posted: 03/17/13
I made this for a dinner party. I omitted the candied lemon slices and served with a dollop of whipped cream and fresh berries. Beautiful presentation as well as spectacular flavors and texture - including the crust. Also -the best recipe for lemon curd - excellent texture and flavor. I was a bit pressed for time and would agree - start the day before.
jackierhode Posted: 02/17/13
you said in the beginning using a dark springform pan ensures a golden brown crust without having to bake before adding the filling.. well, what if you don't have a DARK springform pan? i have an old springform pan, but it is not DARK. so, what do you do then? you did not follow up on that. didn't want to waste my time on a recipe that isn't clear right from the beginning. and, it sounded so good.
Dukelvr Posted: 03/17/13
The lemon cured was excellent. The crust was a bit tough and difficult to cut. The cheesecake part was a bit more "curdle" than smooth texture. I assume that is from the four eggs and no creams or milk? Overall a great cheesecake, but nothing like others I have made.
clavarra Posted: 02/03/13
Excellent! I topped with blueberries and a small spoon of lemon curd on top with a mint leaf. Beautiful presentation and not to tart. The quick and easy lemon curd recipe was very easy and sooooo good.
d06h0201 Posted: 02/13/13
The best lemon desert I've ever made. My wife agrees too. Agree with others that it is really a 2-3 day creation if you happen to work but also totally worth it.
Renerf Posted: 04/29/13
I have made this cheesecake twice so far. Yes, it takes longer than most cheesecakes but well worth the time. Both times I made this I used a 13x9 pan. It came out perfectly. I plan on trying different ways of baking this delicious cake.
JJboyz Posted: 01/26/13
Excellent and flavorful. The presentation is gorgeous too. I especially liked the shortbread-style crust as I'm not a fan of graham cracker crusts on a cheesecake. I started making the components on a Wednesday (lemon curd and candied slices) and mixed & baked on a Thursday to then chill overnight and serve for Friday dinner. You definitely need to plan ahead. Each step didn't take long in itself; it was the allowances for chilling time that makes it drawn out. Great recipe and it came out picture perfect!
jnetwebb Posted: 01/26/13
This recipe was excellent! It was labor intensive and you definetly have to make time for all the steps but soooo worth it! It was one of the best lemon desserts I have ever tasted. I made if for my son's 20th birthday. Lets just put it this way he ate 4 pieces by the end of the night!!!!! So worth the effort!