Wonderful cheesecake recipe with just enough delicate lemon flavor and rich texture. Two words of advice: grind the vanilla wafers in a food processor to ensure a fine, even grind. And secondly, butter your springform pan and then line bottom and sides with parchment paper. Magnificent spring dessert!
Delicious! Made it for Easter and it was a huge hit. I used a combination of ginger snap & graham cracker crumbs for the crust and made the lemon curd from a previous FC recipe. A definite keeper!
"Best cheesecake I've ever had" was the review from my husband who tries cheesecake everywhere we go. Delicious texture, light, creamy and a flavor to die for! Also made my own lemon curd. Have frozen 1/2 of the cake and hope it will be as good thawed...a winner
Hillmill!!! Help...LOL...did you use your turkey roaster to cook the lemon bar cheesecake in??
You said "roaster" and I think that's a fabulous idea!!
I hope you get this message in the next few days...I see it's been about 2 yrs since you posted...Thanks!
This was delicious. Everyone raved about it. I'm not even a cheesecake lover and I loved it. Very easy to make.
Fantastic. Will definetly make again. Everyone loved it. It was the first dessert to go and everyone was asking for the recipe. I had never used store-bought lemon curd before. It made a great topping for the cheesecake. I did skip the powdered sugar.
This recipe was a hit for Easter Sunday; the flavour and texture was very good. I made the mistake of adding chilled lemon curd prior to serving, E.D.Smith's, and found the icing sugar disappeared when I sprinkled it as directed. I wanted to avoid the curd skimming over. Next time I will do this step beforehand and hope that it "lightly" skims over to feature the icing sugar.
Easy delicious cheesecake and a big hit for Easter dinner. The Lemon Curd for Scottish Shortbread-also from Fine Cooking is perfect to top it with-and equally easy to do.
Best. Cheesecake. Ever. Light and fluffy, the lemon was so refreshing and not overly citrus-y. I didn't have lemon curd either, but made a compote out of the mulberries that grow in my backyard and it was delish. Not really rich and heavy like some cheesecakes can be. I will try the lemon curd next time!
Great recipe. Usually make my own lemon curd, but used store bought. I made sure the lemon curd was at room temperature and whipped it with a whisk for easy spreading. My guests gave many compliments. Fool proof recipe.
Best cheese cake recipe I have ever tried, hands down. There was something about the cheesecake filling mixture with the ricotta etc. than just turned out perfectly. I absolutely can't stand when people rate recipes after altering them, but to be honest, I could not find prepared lemon curd when I needed it (and didn't have time to do my own), so I did end up getting some seedless berry preserves to spread over the top instead, and then dusted with confectioners' sugar. Huge hit at Easter. Will be making this again very soon, possibly with some Limoncello whipped cream. :)
I served this lemon cheesecake to twelve guests. It got rave reviews from eveyone present. I used meyer lemons in both the cake and the curd, and an excellent madagscar vanilla. I sealed the springfoam pan with heavy tin foil to completely seal the pan and cooked the cake in my roaster in a water bath. There was nothing heavy about this cheesecake
Made this for Easter - excellent taste and very easy!