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Joanne's Almost Fat-free Lemon Cheesecake Recipe

Joanne's Almost Fat-free Lemon Cheesecake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (135)

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Average Rating:

Total Reviews: 135

Showing 91-100 of 135

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  • on July 11, 2005

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    This is fabulous and much easier than I thought. The lemon curd is so delish. I did use more sugar than Splenda, and I added crushed ginger snaps to the vanilla wafers - kinda spicy and sweet, too. I will definitely make this lemon cheesecake again. Our guests couldn't leave it alone, asking for "just a little slice more." I love your show. Keep it up, Paula dear.
    Karen from Cincinnati

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  • on July 05, 2005

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    I think this would be a good cheesecake if I left out the lemon. It was just too lemony for my taste. I love lemon, too! My husband didn't like it much, either. I'll try it again, but will make it without the lemon and see how it turns out.

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  • on July 01, 2005

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    I am always looking for new receipes that I can use splenda and this one is awesome!! It is very good, highly recommend..

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  • on June 26, 2005

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    I liked this recipe better than George Stella's recipe for low-carb cheesecake. It was very easy to make and tasted great. I used chopped nuts for the crust instead of waffers. To avoid cracking, you should cover the bottom of the springform pan with foil and put it in a larger pan filled with hot water, then bake.

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  • on June 17, 2005

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    I LOVE IT I MAKE WITH SPLENDA. I WISH WE HAD MORE WITH SPLENDA. Katie

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  • on May 20, 2005

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    This recipe absolutely ROCKS! Also, substitute lime for lemon, even better!

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  • on April 24, 2005

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    Two thumbs up!!! First time making a cheesecake and it was so simple and delicious! I made raspberry sauce to top it and it brought the taste of lemon out more. Will make it again.

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  • on April 13, 2005

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    This receipe was easy to follow and it tasted great. I am not a baker but I got rave reviews from my family.

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  • on April 11, 2005

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    I fixed this and it is fabulous. I was a bit sheptical, because I have tried others and they just weren't up to par. No one would know the difference. It is probably one of the best cheesecakes I have ever had. I will fix this many more times to come.
    Thanks

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  • on April 04, 2005

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    ilvcilfcyhi

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