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March 1, 2013 | By | Comments (2)

lemon bar cheesecakeWe were blown away by Portia Gorman’s Lemon Bar Cheesecake photo on Instagram. The Los Angeles, CA native put her own elegant spin on the lemon curd topping and candied lemon garnishes that our test kitchen loved! Not to mention that perfectly neat crust. 

Portia was turned on to SL as a newlywed two years ago, and has been reading it ever since. Here’s what she had to say about the recipe: “I loved this recipe because it combines two of our favorite desserts- cheesecake and lemon pie! Perfect for spring! I’d say the best thing about the recipe is the candied lemons- they just take the recipe over the top- my husband even thought the rhines of the candied lemons tasted good!” To see more of her homemade treats, follow her on Facebook.

Thanks to all those who sent in their photos!


  1. Terry

    I made the Lemon Bar Cheesecake for Easter dessert and it is fabulously yummy! Almost too pretty to cut, but it was well received, enjoyed and barely a crumb left on the plate. Everyone is clammering for another – so, Mothers’ Day looks good. I never thought anything could replace my famous Turtle Cheesecake with Toasted Jumbo Pecans – looks like I may have found something! {PS I used a ‘sugar-free’ recipe for the crust, and even though this recipe is not overly sweet, I will try making it with Splenda next time because my family has several diabetics – don’t like them to feel deprived!}

    If anyone has tried cheesecake made with Splenda, let me know – also, if anyone wants the Sugar-Free Crust recipe I used – let me know. Terry

    April 8, 2013 at 3:59 pm
  2. elias siebens

    Brooklyn. if you, thought Kenneth`s blurb is incredible, yesterday I bought themselves a Maserati since I been bringin in $4306 thiss month and-a little over, ten grand last month. with-out any question its my favourite work I have ever done. I began this six months/ago and pretty much straight away started to bring in over $81.. per-hour. I use the details on this website……….

    March 1, 2013 at 10:32 pm

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