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    You are in: Home / Cookbooks / Lee's Cheesecake Collection
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    221 recipes in

    Lee's Cheesecake Collection

    Just about any cheesecake here can be made sugar-free by using granulated Splenda. Here is a link to 625 MORE cheesecake recipes!!! Here's a link to: Another link from
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    These are adorable!! I saw them and had to have the recipe. I have not made them yet, but have had the pleasure of eating them at a friends house.

    Recipe #186350

    Tired of plain old cheesecake? Give this one a go! You wont be sorry ;)

    Recipe #122549

    Plan ahead the cake needs to chill 8 or more hours.

    Recipe #73358

    This recipe is from Sothern Living Magazine and was submitted by a reader from Columbia, So. Carolina. Those Carolinians know their red velvet cake! This is incredible!

    Recipe #107604

    From Paula's Home Cooking

    Recipe #120907

    1 Reviews |  By dojemi

    This is one of my easiest (and most sinfully delicious!) cheesecakes, and it freezes well.

    Recipe #139473

    2 Reviews |  By dojemi

    If you like chocolate, and who doesn't, you will enjoy this cheesecake. Cake should be refrigerated 4 hours or overnight before serving. Check cake after one hour of cooking......may need an additional 5 minutes.

    Recipe #114024

    9 Reviews |  By dojemi

    This was served at a function I attended and I had to search out the maker who, fortunately for me, happened to be sitting at our table. This cheesecake is sooooo creamy and sooooo delicious. Please note cook time in recipe.

    Recipe #25760

    This is a good summertime dessert when you want to impress. It is creamy, tasty and easy to prepare.

    Recipe #182023

    3 Reviews |  By RSHDiva

    This has a really different flavor and texture from the average cheddar spread. You can dress it up by putting kale or lettuce around the edges on a plate, and clusters of grapes on the lettuce

    Recipe #176339

    A great light dessert, and easy to tote to a potluck.

    Recipe #141645

    It's not cake and it's not cheesecake. It's something in-between. A great make ahead cake. You need to chill the crust for a least 4 hours before adding berry topping.

    Recipe #27150

    A lemony light cheesecake enhanced by apricots and white chocolate that will provide a spectacular finish to any meal. Well worth the effort! From Food and Drink Magazine. Hope you enjoy!

    Recipe #168131

    These can be made in advance and frozen individually.

    Recipe #166175

    My dear friend Lisa made this one day and brought it to work to share. I BEGGED and pleaded her for the recipe because it was so yummy and delish! I was shocked at just how simple it is when she emailed it to me. She got it somewhere on the web- she thought it was cdkitchen. Hope you enjoy it!

    Recipe #164037

    This is another one of my Dad's recipes. This is a specialty cheesecake - guaranteed to bring in rave reviews!!

    Recipe #163768

    Recipe #160812

    Here's a simple cheesecake that uses two ingredients for which Scotland is well known - whisky (of course) and raspberries. Two thirds of the raspberries grown in Britain come from Scotland, many of them from Blairgowrie. Instead of raspberries, you can use other soft fruit such as blackcurrants or loganberries. The quantities below should provide six portions of cheesecake.

    Recipe #20649

    These are a family favorite, best served warm with a glass of cold milk.

    Recipe #38222

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