Caster Sugar
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Desserts
Citrus Lemon Cheesecake
3 hours
30 mins
Easy
12
The easiest and yummiest cheesecake recipe that you will ever make!
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- Ingredients
- Method
Ingredients
- 200g plain biscuits
- 125g butter, melted
- 500g cream cheese, softened
- ½ cup Chelsea Caster Sugar (113g)
- 3 Tbsp lemon zest
- 2 eggs
Lemon Curd
- 2 Tbsp lemon zest
- ¼ cup lemon juice (60ml)
- ½ cup Chelsea Caster Sugar (113g)
- 40g butter, chopped
- 2 egg yolks, lightly whisked
Chelsea Products in Recipe
Reviews
28
What did you think of this recipe?
Rita
Just made the lemon cheesecake, so easy to make, and delish. If you like smack your lips desert, this is it....10 out of 10...
5
lara
Yummy, yummy.
5
Glenda
Easy and delicious. Will definitely make it again and will try some different combinations of flavours too.
5
Charchar
Absolutely beautiful. So easy, my first baked cheesecake which came out amazing.
5
Debbie
This lemon cheesecake is amazing. So delicious and now a family favourite. Yummy.
5
Maddie
Yummy!
5
Felicity C
Easy to make and tastes delicious. I have made this a few times and used krispie and gingernut biscuits for a change.
5
Sara
Haven't finished making it yet but looks delicious. unsure if the inside is supposed to be gooey?
5
La
This was an easy cheesecake recipe to make and it was yum :) Next time I'll make an orange one!
5
Emma
I love this recipe so much! It is fool proof and one of the easiest recipes in the world it isn't to sour and isn't to sweet. This is my favourite recipe to make in the world. If anyone has a bad word against this recipe they must've done something wrong, thank you Chelsea Sugar!
5
Method
Preheat oven to 180°C bake (160°C fan-forced). Grease a 20cm spring-form cake tin and line the base with baking paper.
Pulse biscuits in a food processor to form fine crumbs. Add butter and pulse until combined. Spoon biscuit mixture into prepared tin and press in evenly to form the base. Refrigerate for at least 30 minutes.
In a bowl beat cream cheese, Chelsea Caster Sugar and lemon zest with an electric mixer until smooth. Add eggs one at a time, beating well after each addition.
Pour mixture over chilled base and place tin on a baking tray. Bake for 30-35 minutes, or until just set in the middle. Turn oven off and leave cheesecake in with the door ajar for two hours or until completely cool.
Spread lemon curd over the top and refrigerate at least two hours before serving.
Lemon Curd
Combine all ingredients in a saucepan over low heat. Cook 5-10 minutes, stirring, until mixture thickens. Strain through a fine sieve and leave to cool.
Storage
This keeps well for 5-6 days in the fridge, or 6-8 months frozen.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
28
What did you think of this recipe?
Rita
Just made the lemon cheesecake, so easy to make, and delish. If you like smack your lips desert, this is it....10 out of 10...
5
lara
Yummy, yummy.
5
Glenda
Easy and delicious. Will definitely make it again and will try some different combinations of flavours too.
5
Charchar
Absolutely beautiful. So easy, my first baked cheesecake which came out amazing.
5
Debbie
This lemon cheesecake is amazing. So delicious and now a family favourite. Yummy.
5
Maddie
Yummy!
5
Felicity C
Easy to make and tastes delicious. I have made this a few times and used krispie and gingernut biscuits for a change.
5
Sara
Haven't finished making it yet but looks delicious. unsure if the inside is supposed to be gooey?
5
La
This was an easy cheesecake recipe to make and it was yum :) Next time I'll make an orange one!
5
Emma
I love this recipe so much! It is fool proof and one of the easiest recipes in the world it isn't to sour and isn't to sweet. This is my favourite recipe to make in the world. If anyone has a bad word against this recipe they must've done something wrong, thank you Chelsea Sugar!
5
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- pinch of salt
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- 150g butter, softened
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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