Reviews & Comments

I made this for Easter lunch with family,they loved it! Very easy to make and turned out great.I will definitely make again!

As other reviews state, the crust comes out hard and thick if following recipe exactly. Easy to make your own graham cracker crust: 1.5 C graham cracker crumbs, 1/4 C sugar, 1/3 C melted butter. Cake is good consistency but not really like a cheesecake - something was off. And you should definitely add about 3 tablespoons fresh lemon juice and some lemon peel or else there won't be any lemon flavor (what's the point of a lemon cheesecake that doesn't taste like lemon?). I recommend Betty Crocker's other 2 lemon cheesecake recipes "Lemon Curd Cheesecake" and "Lemon Cheesecake with Fresh Berry Topping" - the Lemon Curd one is especially good made with a graham cracker crust. Ditch this recipe!

This was a very easy and tasty recipe. The previous comments suggested that the crust was too hard, so I didn't use all of the cake mix that was called for. I used just enough to make a decent crust and discarded the rest. Also, instead of using lemon pudding, I added a 10 ounce jar of lemon curd (can find near the pb/jelly) and about 3 tbsp of fresh lemon juice. I reduced my baking time to 1 hour and then checked on it an it actually only needed about 5 minutes more before it was done. I got really good comments on this. Will be making again for sure!!

I made this for Easter lunch and it was FABULOUS! It was my first cheesecake and it was easier than I thought. It didn't have that dried out tendency and it was filled with great flavor. Everyone loved it and most importantly, they wanted seconds.... that is the true test if it is good in my home. Second helpings tell the true story!