Lemon cheesecake from Cook's Illustrated Magazine, May/Jun 2003 (page 23)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 26, 2019

    Great cheesecake. Lemon flavor is very good, and this is despite the fact that I skipped the lemon curd topping which would have made it even more lemony! Texture's great - not too dense and not too fluffy. Crust was quite thin and got soggy after 24 hours of refrigerator storage - I'll try making it thicker next time. [Cross-post for Annual Edition/Magazine/Science of Good Cooking.]

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