White Sugar
The uniform size of the...
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Desserts
Lemon Cheesecake
4 hours
30 mins
10 mins
Easy
12
An amazingly light, mousse-like textured cheesecake recipe with a good crunchy biscuit base - delicious!
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- Ingredients
- Method
Ingredients
- 1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
- 125g butter, melted
- 1 packet lemon jelly
- ¾ cup boiling water
- grated rind and juice of 1 lemon
- 400g Meadow Fresh Cream Cheese
- ¾ cup Chelsea White Sugar
- 375ml can evaporated milk well chilled (keep in fridge overnight)
- 1 tsp vanilla essence
Chelsea Products in Recipe
Reviews
50
What did you think of this recipe?
Kim
Recipe ok, however the evaporated milk would not thicken even after 20 minutes of solid beating, so had to ditch the milk and replaced with cream.
4
Carolyn R
Much too light and flummery like. I prefer a denser filling. Will not be making this again.
1
Unknown
Love this recipe so easy to make
5
Leonie Legg
gosh....this recipe is almost exactly like the one my mum used to make, and i'm in my late fifties.it's the best
5
Elaine
Really good recipe for a large crowd as there is plenty of it. One suggestion though, make sure you are using traditional cream cheese and not spreadable, as it will not set.
5
Unknown
delicious
5
Hattons
It is not Christmas without Grandad's cheesecake. Over some passed seasons our cheesecake flopped as we tried to recall recipe, but whatever it was met with joy and delight. That was until we found this recipe and found out how we we went wrong. Thanks from 5 tribes of Hattons
5
Cath
An easy go-to cheesecake - a favourite in our house!
5
cait
absolutely love this recipe !! sooo easy to make and so light and fluffy. made it twice now !
5
Gwen Wheatley
I always make this recipe have been for years. The families favourite. Love lemon
5
Method
Mix crushed biscuit crumbs and melted Tararua Butter. Press into the base of a 21cm spring form well-greased cake tin. Bake for 10 minutes at 150°C. Cool.
Melt jelly in boiling water. Add rind and juice of the lemon.
Beat the Meadow Fresh Cream Cheese with the Chelsea White Sugar, add to jelly, stirring until well combined and creamy smooth.
In a separate bowl, whip chilled evaporated milk until thick and fold into mixture. Add vanilla essence.
Pour into crumb base and put in fridge for at least 4 hours, preferably overnight.
Tip: Garnish with berries
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
50
What did you think of this recipe?
Kim
Recipe ok, however the evaporated milk would not thicken even after 20 minutes of solid beating, so had to ditch the milk and replaced with cream.
4
Carolyn R
Much too light and flummery like. I prefer a denser filling. Will not be making this again.
1
Unknown
Love this recipe so easy to make
5
Leonie Legg
gosh....this recipe is almost exactly like the one my mum used to make, and i'm in my late fifties.it's the best
5
Elaine
Really good recipe for a large crowd as there is plenty of it. One suggestion though, make sure you are using traditional cream cheese and not spreadable, as it will not set.
5
Unknown
delicious
5
Hattons
It is not Christmas without Grandad's cheesecake. Over some passed seasons our cheesecake flopped as we tried to recall recipe, but whatever it was met with joy and delight. That was until we found this recipe and found out how we we went wrong. Thanks from 5 tribes of Hattons
5
Cath
An easy go-to cheesecake - a favourite in our house!
5
cait
absolutely love this recipe !! sooo easy to make and so light and fluffy. made it twice now !
5
Gwen Wheatley
I always make this recipe have been for years. The families favourite. Love lemon
5
You May Like These
ingredients
- 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
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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