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Showing 1-7 of 7
By Tanya Pants
on September 16, 2010
As mentioned by other reviewers this cheesecake has a softer texture (not as solid as some). One of the other reviewers mentioned using light versions of the ingredients - in my experience light cream cheese doesn't set as well in recipes.
I used a chocolate pie crust and served it with raspberries - delicious. It also inspired me to think about using individual glasses with a layer of cookie crumbs under and fresh fruit and whip cream above, which I think I will have to try - thanks for this versatile, easy and delicious recipe!
By Biffy 62
on November 08, 2007
I make this recipe all the time; and also changing the pie filling for a different flavor. It is such a great recipe, it turns out perfect every time. "Don't skip the lemon juice" that's what keeps it from becoming pudding. Because it's so easy, it's a great recipe to teach kids to make. My teenagers love to make this recipe; it makes them look like a star at the dinner table. It's also a quick and easy dessert when unexpected company shows up; I usually have all the ingredients on hand, except the crust, we make that ourselves. I have used low-fat sweetened condensed milk and the recipe is perfect but I haven't done it with low-fat cream cheese too? Everyone should have this recipe in their quick and easy file:)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 23, 2011
Without a doubt this is the easiest, creamiest cheesecake ever! I have been making this for over 30 years and it has never failed me! You just cannot go wrong with this one!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Ginny Sue
on February 02, 2010
on November 07, 2007
This is a mousse-like cheesecake that is super-fast and easy to prepare. It is light, creamy and delicious. A must-have recipe for people who have a taste for cheesecake but don't have the time to make a traditional one.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 30, 2007
I made a lower fat version of this by using light cream cheese, reduced fat sweetened milk, pie crust, and cherry pie filling. while this tasted WONDERFUL, I had trouble getting it to become firm enough to eat like normal cheesecake. I left it in the fridge overnight and in the morning it was still like a pudding rather than a cheesecake. however, I still ate it... the flavor is perfect! I will make this again and play around with it a little bit more! maybe I'll have to try the full-fat version to make it work. :) thank you so much for sharing!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 28, 2007
Serving Size: 1 (184 g)
Servings Per Recipe: 8