This is a wonderful easy dessert and if you chill it overnight it's similar to a very creamy cheese cake but much easier and much quicker to make, you can whip this up in about 5 minutes, the ingredients may be easily be doubled and baked in a 13 x 9-inch baking pan, see note on bottom --- serve this warm or cold, it will "ripen" in flavor have a cheesecake texture after it is chilled for 24 hours
I find this a nice dessert. Great chocolate flavor mix with the cream cheese. I found this recipe in the TV Guide 30 years ago and still make it today. My copy is getting weathered so I am putting it here for safe keeping.
I originally found this recipe on the back of a can of Nestles condensed milk about 30 years ago but lost it a few years back and after a google search I found it again. If you like a strong lemon flavour add the grated lemon rind. I use a deep pie plate but you could use a spring form cake tin but I think you would need to line the side. Chill time is the cooking time (30 minutes for crust and 4 hours for cheese cake to set). Once set I quite often slice the cheesecake and freeze slices in an air tight container - DH takes frozen slices in the morning for work for morning tea (about 2-3 hours later).
A 1950's style key lime pie, really only known to the Dimond family. Possibly found on the back of an eagle's evaporated milk can and originally made in ice cube trays. Some say it's too sweet; they really just don't know what heaven tastes like. Or salmonella.
I won a prize in a local dairy recipe contest with this recipe, which I clipped from a magazine years ago. It's pretty, unusual and tastes great! The lemon flavor really comes out when you use freshly-squeezed lemon juice and fresh zest.
An adaptation of NurseDi's Recipe 175105. Very easy and quick to prep. A combination of two great flavours in the crust, a creamy and tangy cheesecake filling. Delectable raspberry topping (tough to resist on its own). Could substitute blueberries, strawberries, blackberries, or cherries - sweet or sour! Cook time includes chill time.
If you like cheesecake and lemon pie, then this is the recipe for you! I have always gotten raves whenever I have served this, most recently at Easter. Originally from a 1995 Bon Apetite magazine.Prep time does not include overnight chill time. The cheesecake and lemon curd can be made the day before you plan to serve it. Refrigerate both and add topping to the cheesecake a few hours before serving.
After having a piece of Lemon Mousse Cheesecake at the Cheesecake Factory, I went on a mission to find a similar recipe. This was found on the Food Network website. The recipe is courtesy of Peggy Russell.
This recipe is not the real thing! But when I'm taking in 1200 calories/day and working out 2-3 hours/day training for competitions, I have to watch my calories! To even be able to have cheesecake is a rare treat! This recipe isn't bad at all...and at 155 calories/serving, (1/8 of the cheesecake), I consider it a real treat!
From www.TopSecretRecipes.com People will beg you to make this again and again! I found this one in a copy cat recipe book. I decided to try it because Cheesecake Factory makes awesome cheesecakes... and this turned out sooo yummy! Great in the summer time.... or any time. Rich and creamy!
Saw Paula make this today and it looked scrumptious. Lemon cheesecake is spread with a lemon curd after baking. If you want, you can purchase the lemon curd. Imagine that - Paula making anything fat free. Sugar can be substituted for Splenda, if desired. Can't wait to try this.