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 51-60 of 135

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  • on June 04, 2007

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    I decided to make mine reduced fat instead of low fat. I used reduced fat cream cheese and reduced fat vanilla wafers. The lemon flavor was amazing. The lemon curd was also great. I served it on the side.

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  • on May 13, 2007

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    WOW! I am a cheesecake lover and this recipe is the best!! I have tried differnt fat free recipes but they always came out tasting like something was missing. But, this one is so good you don't even miss the fat. I baked it for 90min and I left out the lemon curd and it came out amazing. Thanks Paula you are the best!!!!

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  • on April 22, 2007

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    I love this cheesecake. Everytime I have made it I have had rave reviews. I love the taste of lemon for it clean, fresh taste and this cake hits the spot on all counts. Easy to make. Love that Paula Deen!

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  • on February 23, 2007

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    Preety Darn Good!

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  • on February 05, 2007

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    This is so good I could not belive it. I used Splenda ,it is amazing.I have also made it with limes it is just as good.

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  • on February 05, 2007

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    The lemon curd recipe is really awful. It is soooo tart that it's like licking the inside of a tin can. The cheesecake itself is good but try it with either more sugar in the lemon curd or try a different lemon curd recipe.

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  • on January 21, 2007

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    This was an awesome recipe my family couldn't get enough of it. The best lemon cheescake I have ever had.

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  • on January 20, 2007

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    Family members saw it and thought it looked good, so I decided to try it for an office party. I subbed vanilla for the lemon since I was going to top it with fruit or hot fudge, and made an almond crust. After 1 hr 15 min. (per recipe, I took it out -- it looked just like a cheesecake should, with just the right amount of jiggle. After it cooled, I cut it to try a piece (just in case and the center wasn't done. At all. I put it on a pizza pan and baked it, 15 min. at a time, until it was done through -- 45 min., for a total bake time of 2 hours. It didn't look good enough to take to work, but my family ate it with cherry pie filling on top. It tasted great and the texture was okay, but I most likely won't try it again.

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  • on January 19, 2007

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    This cheesecake is wonderful! My family ate it up! My oldest son, who hates anything "fat free" devoured this dessert, and the lemon curd is out of this world. I will use this recipe, again, and again! Thanks Paula, for another winner!

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  • on January 17, 2007

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    i make this cheesecake at least once every month. my hubby and i love it. recently, i made it for some friends and they are asking for the recipe. thank you paula, your the best!!!
    sincerely, rima

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