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Lion House Cheesecake

by Jamie
Please click on this link LION HOUSE CHEESECAKE to see the updated recipe

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Rachelle @ "Mommy? I'm Hungry!" November 13, 2009 - 6:09 am

Hi, I just came across your blog through another link…what I do for my cheesecakes, is add a pan of water to the oven rack below the cheesecake rack (instead of wrapping the cheesecake in foil, then setting it in water). The heat/steam will help prevent cracks. I Love cheesecake (recently made Tyler Florence's Ulitamate one for my 12 yr old Bday)

Chaotic Kristy November 14, 2009 - 2:26 pm

I love cheesecake but can't make it until we get our oven but in. Your photos make me so hungry.

Happy Saturday Sharefest

MamaOtwins+1 November 14, 2009 - 5:25 pm

Thanks for stopping by my blog today – I came over here and of course you have my all time favorite dessert up!
I don't eat cake – but I love cheesecake and make a variety. I also use the pan of water on the rack below trick – it is so much easier. I love your recipe (especially since there is no lemon juice in it -yuck) and can't wait to try it.
So glad Saturday Sharefest brought us together!

Eva Gallant November 15, 2009 - 6:31 pm

Looks like a yummy cheesecake! I love it, and will try it for sure!

Just stopped by from SITS to say hi; hope you'll do the same.

Corazon April 29, 2010 - 9:59 pm

How does it turn out if I don't use a spring form pan? We don't have one, and (I'm 16) I hate asking my parents to buy me stuff like that. I don't even really get how to use one, or waht the big deal is about them. could you enlighten me?

Jamie Cooks It Up! May 1, 2010 - 4:27 am

The spring form pan will hold a lot more batter than just a regular pie plate. Also, the edges of a spring form pan can be taken off after the cheesecake has cooled. It makes the cheesecake look pretty and is super easy to cut.
You could try this recipe in a 9×13 pan..it would most likely work out. You just wouldn't have the typical cheesecake look.
Let me know if you try it. I'd love to know how it turns out. Good Luck and good for you to have such an interest in cooking at such a young age!

Anonymous February 14, 2012 - 1:49 am

I'm making this is right now for Valentines, and the topping is not baking. It's been in for at least 45 minutes and is still runny. 🙁

kara November 16, 2015 - 1:42 pm

Hey Jamie, I am planning on making this for thanksgiving, and was thinking about adding crushed oreo cookies to the batter. Do you think that might ruin it, or do you think it will be ok?

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