Rich and creamy as cheesecake, but much easier to make!
I'm confused by those who say this recipe doesn't compare to real cheesecake, or it almost tastes like cheesecake, or this is easier to make then cheesecake, etc. This IS cheesecake! The filling is classic ingredients with standard amounts and ratios of ingredients. The crust is rich, light and flavorful, and the nuts, which I chopped finely, gave these another dimension of flavor. I doubled the filling mixture and was happy I did. I used the lemon juice called for and it was perfect, especially since I swirled blueberry preserves through the filling before I baked it. This is creamy and delicious, and my addition of swirling the preserves throughout gave this a little flavor boost. I can't wait to make flavor variations with this! - 22 May 2008 (Review from Allrecipes US | Canada)
Couple of notes - definitely double the filling if you're serving this as a dessert (9-12 servings rather than the 36 it says), but if you're making it to cut into teeny squares as party refreshments or something, you're probably okay as is. Also, as every cheesecake-baker knows, the cream cheese will blend better if softened. Don't melt it, as one reviewer suggested. This is pretty easy and good, but I don't really love the lemon flavor and would probably leave it out if I made it again. My family didn't agree with me however, my mom in particular loved the lemon. So it's all a matter of personal preference! Just note that it IS a noticeable flavor, so if lemon's not your favorite, definitely omit it. - 13 Apr 2006 (Review from Allrecipes US | Canada)
Very quick, very easy. I used a muffin tin instead of an 8x8 pan and they came out beautifully. Nice for individual servings. - 09 May 2003 (Review from Allrecipes US | Canada)