10 Pound Cheesecake Recipe

my absolute favorite... I always use this recipe

LOVED it. But what is with the lemon juice and why so much? Before refrigeration, it was SEVERELY strong. I was nervous. 2 days later when I finally served it, the lemon died down. It was still strong enough for everyone to question why it was there. I will FOR SURE make this again but with alot less lemon juice.,

I made the crust for this and found that 2 1/2 cups of graham crackers wasn't near enough. The crust ingredients looked way too greasy and wet, so I used another cup or so of crumbs. I used Splenda in the crust as well. I did bake the crust for 8 minutes to crisp it up a bit and to help melt the sugar so it wouldn't crunch when you ate it. (It only takes once to have that happen, it's not pleasant.) I used low-fat cream cheese, fat free sweetened condensed milk, fresh lemon juice and "free" whipped topping. I found out at the last minute that I didn't have any canned pie filling on hand, so I whipped up my own with frozen berries, Splenda and a couple other ingredients. This was a few steps but the outcome was nice and it's sure to be a real crowd pleaser tonight. NOTE: The recipe dosen't say that you should set out your cream cheese and let it come up to room temperature. If you don't do this, you'll have lumps in your cheesecake and it's a little embarassing to have your friends and family bite into clumps of cream cheese. EDITED REVIEW: Out of that whole pan, only three pieces remained! HUGE hit. HUGE.

I made the crust for this and found that 2 1/2 cups of graham crackers wasn't near enough. The crust ingredients looked way too greasy and wet, so I used another cup or so of crumbs. I used Splenda in the crust as well. I did bake the crust for 8 minutes to crisp it up a bit and to help melt the sugar so it wouldn't crunch when you ate it. (It only takes once to have that happen, it's not pleasant.) I used low-fat cream cheese, fat free sweetened condensed milk, fresh lemon juice and "free" whipped topping. I found out at the last minute that I didn't have any canned pie filling on hand, so I whipped up my own with frozen berries, Splenda and a couple other ingredients. This was a few steps but the outcome was nice and it's sure to be a real crowd pleaser tonight. NOTE: The recipe dosen't say that you should set out your cream cheese and let it come up to room temperature. If you don't do this, you'll have lumps in your cheesecake and it's a little embarassing to have your friends and family bite into clumps of cream cheese. EDITED REVIEW: Out of that whole pan, only three pieces remained! HUGE hit. HUGE.

i used this recipie to make mini cheesecakes, came out to 4 doz. i only needed 2, next time i'll cut it in half..lol but my family enjoyed the extras! :) everyone loved it! will definately make this again!