Hi Brigitte! Unfortunately I haven’t measured it out. 🙁

Thank you so much for trying my recipe, Celeste! I’m so glad you enjoyed it so much! 🙂

Hi Kayla! I’m not sure how you would incorporate meringues into the cheesecake. You could place a few on top if you’d like. They are just an added extra dessert. 🙂

Thank you so much for trying my recipe, Larry! I’m so glad you enjoyed the cheesecake so much! I hope you’ll try some more of my recipes soon! 🙂

Thank you so much for trusting and trying my recipes, Joyce! I’m so glad you’ve enjoyed everything so much! I truly appreciate your support. 🙂

Hi Jennifer! You could bake this in a shortbread crust. 🙂

Hi Julianne! I haven’t personally tried it, but you shouldn’t have any issue baking this in bar form. 🙂

Can you make this into lemon cheesecake bars?

Ooooo, we love that idea Kelly! Thanks for sharing! 🩷

Thanks for commenting, Jeanne Marie! We appreciate the feedback and are happy to hear that you still enjoyed the cheesecake despite the texture difference from the yuzu substitute. We actually do caution against using store-bought curds in the FAQ section; as always, results are most consistent when following the recipe. We will have to try that lemon Oreo crust–yum! 🩷

I kind of made this recipe. I mean, I made this before and it was great,but this time I did something different and used my own curd, only because I had made some previously and needed to use it up. It wasn’t lemon though; it was Yuzu…similar flavor. My thoughts are that the curd recipe provided here likely matches the cheesecake recipe best though. This curd has three eggs and mine had 6, so I am guessing I used a lot more curd. That being said, my cheesecake was not as firm as it typically is, but that’s on me. It still sliced nicely, but was creamer – looser. My guess is that the commenter who made mention that her’s came out more custard like is because she didn’t use the curd recipe provided. In fact, you may want to caution your readers about the fact that the texture won’t bake up the same. Though, I do wonder if an extra brick of cream cheese could solve that probkem
Regardless of issues with curd, however, it was a lovely cheesecake and the directions and cooking time were perfect. With the extra curd this time around though, I did add an extra 10 minutes to my baking time. Obviously a reliable recipe. Now, I have used this graham cracker crust before and it always a solid option. This time, because of the Yuzu, I took it in a different direction. I put 25 lemon Oreo cookies in a food processor, sprinkled in about 1/4 tsp dried ginger, then mixed with 4 tbsp melted butter and pre-cooked my crust for 20 min. Would I substitute Yuzu again. Maybe. It’s an easy substitute for lemon in this recipe, but it also provides a milder flavor. So, consider that. Either way, the original recipe here is solid and I definitely recommend it.

Hi Lena! This recipe will work just fine in your 10″ pan; it will just be a little thinner as you mentioned. The bake time will be a little shorter in the larger pan as well. Enjoy!

So glad everyone enjoyed it, Kathleen! Love the idea of serving with raspberry sauce 😍

Love that idea! Thanks for coming back to leave a review, Tauna 🩷