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?
Sonya
The tin of evaporated milk that I bought is 340 ml, will that be ok or do I need to buy another one?
3
Cherry Nikolaison
did not set follow th instructions to the letter
1
Lindsey
Have used this recipe 5 or 6 times and love it, even made a strawberry version and lime version, and today making a lemon yay love it thanks!
5
Jenny
This was a huge success for birthday and Christmas. It is the lightest cheesecake I have ever made, and sets high. Most impressive! Much better than the denser cheesecakes made with cream.
5
Mum
Nope. Too creamy and soft. Dont like the texture at all
1
1449104394
Family loved this. Very easy and impressive. Yum
5
Diane
Can I make this cheesecake 2 days before Christmas
5
Linda
If I don't have lemon jelly, how much lemon and gelatin should I use please
CHELSEA SUGAR: Hi there, we haven't tested this variation sorry!
5
1471645765
I have been making this recipe for years and often use a lime jelly instead of lemon jelly .I also change the biscuits for the base to ginger nuts even chocolate peppermint creams for the base.
5
Charisa
Best cheesecake I have EVER tasted!
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?
Sonya
The tin of evaporated milk that I bought is 340 ml, will that be ok or do I need to buy another one?
3
Cherry Nikolaison
did not set follow th instructions to the letter
1
Lindsey
Have used this recipe 5 or 6 times and love it, even made a strawberry version and lime version, and today making a lemon yay love it thanks!
5
Jenny
This was a huge success for birthday and Christmas. It is the lightest cheesecake I have ever made, and sets high. Most impressive! Much better than the denser cheesecakes made with cream.
5
Mum
Nope. Too creamy and soft. Dont like the texture at all
1
1449104394
Family loved this. Very easy and impressive. Yum
5
Diane
Can I make this cheesecake 2 days before Christmas
5
Linda
If I don't have lemon jelly, how much lemon and gelatin should I use please
CHELSEA SUGAR: Hi there, we haven't tested this variation sorry!
5
1471645765
I have been making this recipe for years and often use a lime jelly instead of lemon jelly .I also change the biscuits for the base to ginger nuts even chocolate peppermint creams for the base.
5
Charisa
Best cheesecake I have EVER tasted!
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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