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I adore the cheesecakeyness of this and whats not to love about lemon! I used 1 cup of Splenda for the sugar and that was spot on. I wondered about no baking powder but I'm so glad that I didn't give into my my doubt and just followed the recipe as written. I got a deep, moist, creamy cheesecake like (toward the center)pan of goodness. Skipped the sugar topping because Splenda just doesn't look as nice as sugar, I baked for the min time given but will cut back of that next time as the outside next to the pan was done a bit more than I would have liked. Not the recipes fault, my oven is an over achiever. Made for ZWT7.
Wowee....this was amazing. I added 2 tsp of baking powder and had to split the cake into to 8 inch pans. Also, I didn't have lemon extract, but used the juice from one lemon....cake came out light and fluffy, moist and delicious. YUM!
This was good and very dense and rich! It looked very elegant and made a great impression at a dinner party. My only complaint was that is was a tad too sweet. I will definitely decrease the sugar in the topping next time if not in the cake as well.
Made for ZWT #7 and the Witchin Kitchen team. I made as directed and only change was to increase the making time to almost an hour. I want to comment also about the servings...this is baked in a large cake pan and I think the servings should be more like 10 - 12. The cake itself was a little dry but great with the sauce. Thanks for posting.
I did not make the cake part of this recipe, I only made the blueberry topping to serve over some pancakes. It was exactly what I was looking for. I had to use frozen berries, but we couldn't tell the difference. I think this sauce would be very good served over vanilla ice cream or lemon sherbert.
*Made for Australia/NZ Swap #32* This was a really new experience for me -- DH has always done the cheesecakes. I followed the recipe exactly, except for reducing the sugar to 1 cup, (recommended by another reviewer), and glad I did ! Baked at 350 for 45 minutes, and the toothpick was clean. We thought the cake was just a tad dry -- not at all gummy, and came out of the pan easily after 10 minutes. No photo, since the one on the recipe is very yummy. I have pricked the cake with a fork in several places, and drizzled a few tablespoons of Lemoncello over the top. I also added a tad of Lemoncello to the blueberry topping. I baked in a 9" pan and watched the batter "breathe" while baking -- rising about 1" over the top of the pan, but no spillage. There is MUCH left ! I will keep in the frig, hoping to add some moisture. Thanks for posting, ~Leslie~, I will keep this in mind for special occasions with MANY participants !
This was a hit with my guests even though it was gooey in the centre (the toothpick came out clean, I swear!). I left out the lemon zest due to Rita L's comments about it being too lemony. I kept the sugar the same and I didn't think it was too sweet because the topping was tart enough to even it all out. I used mixed berries because my grocery store didn't have blueberries.
I found this Moist Dense(not light) and Lemony. I did follow all the directions for the cake except I used a 10 inch cake pan. I was worried about it coming out of the pan but that was no problem. I like the 10 inch pan because it makes it go farther. And you really don`t need a big slice of this filling cake. As for the topping I used Sharon `s Blueberry Marmalade Blueberry Marmalade. The cake and topping are wonderful with each other. I would cut back on the sugar in the cake. I would even say just to use one cup. But that`s my preference. You know as I write this I`m craving an other slice! ;)Me Bad!