PHILADELPHIA® 3-STEP® Luscious Lemon Cheesecake

Rating
I read the previous reviews and decided to double the lemon juice and rind. I refrigerated it for about 8 hours and was not impressed with it - it lacked both tart and sweet. We had some more after about 28 hours or refrigeration and it was INCREDIBLE! It was sweet, tart, creamy, and delicious. My family devoured the leftovers! I suggest a minimum of 24 hours refrigeration and double the lemon juice and rind for a wonderful, smooth tart flavor!
Submitted on 6/19/2009 by kanpope

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I was surprised how good this was. It was SO simple to make and it was very creamy. There isn't a lot of lemon flavor in it but that could be fixed by adding just a bit more lemon juice. Very good for a quick desert during the week.
Submitted on 11/13/2008 by easybake03

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my members in my family like cheese cakes
Submitted on 4/28/2008 by marilyn4280840

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I made this cheescake for my family and they loved it.
Submitted on 12/7/2007 by grandmalemos

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I substitute this recipe for my favorite plain cheesecake recipe by using store-bought lemon-peel from the spice aisle to give slightly less lemon flavor. It gives a hint of background flavor, making it a fresh-tasting spin on classic cheesecake!
Submitted on 4/29/2007 by asmiens

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I used splenda sugar substitute for the sugar and left out the pie crust and it was excellent and low sugar.
Submitted on 2/18/2006 by Rene39

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made it for father'sday dessert. Everyone loved it. I did sub egges for eggbeaters and creamcheese for 1/3less fat. Am not sure howw much fat or cal. I cut but as I said everyone loved it ., was even more tasty the next day. MCM
Submitted on 6/21/2005 by maccor

Rating
I used a bit more fresh lemon juice. It was great
Submitted on 6/14/2005 by rbbstrkw