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
62
What did you think of this recipe?
Dear Jacinda
Honey, there is cheese. 400g of cream cheese. Huh?????
5
Margaret
5
Lynn
I have been making this cheesecake since 1973 still family favourite Also make in oblong container. It freezes well
5
Jacinda
Theres no cheese????
1
Tubby
First time I've made cheesecake, it was excellent. Easy recipe you don't
5
Eileen Delamere
Sounds yum.will be making this at christmas time.whith the tinned milk I freeze it for a couple of days then thaw it in the fridge.it must be chilled or it won't thicken time
5
Janine DiLuca
My hubby's favourite cheesecake recipe it's so light and yummy.Make sure you put the can of evaporated milk in the fridge overnight.As it will get thicker 😄❤️
5
Cathy
Delicious, came out really light and fluffy first time around! I didn't quite whip either the cream cheese or the evaporated milk to peaks, but beat each till they were quite thick for several minutes. Would definitely make again. Really balanced and not too rich.
5
Moesha
It taste sooo amazing and is so easy
5
Di
Everyone who tries this loves it. The tang of the lemon juice and rinds cut the sweetness just enough. It is a light cheese cake, and is a great dessert with some berries or some oven roasted stone fruit. We even drop a bit of cream on sometimes.
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
62
What did you think of this recipe?
Dear Jacinda
Honey, there is cheese. 400g of cream cheese. Huh?????
5
Margaret
5
Lynn
I have been making this cheesecake since 1973 still family favourite Also make in oblong container. It freezes well
5
Jacinda
Theres no cheese????
1
Tubby
First time I've made cheesecake, it was excellent. Easy recipe you don't
5
Eileen Delamere
Sounds yum.will be making this at christmas time.whith the tinned milk I freeze it for a couple of days then thaw it in the fridge.it must be chilled or it won't thicken time
5
Janine DiLuca
My hubby's favourite cheesecake recipe it's so light and yummy.Make sure you put the can of evaporated milk in the fridge overnight.As it will get thicker 😄❤️
5
Cathy
Delicious, came out really light and fluffy first time around! I didn't quite whip either the cream cheese or the evaporated milk to peaks, but beat each till they were quite thick for several minutes. Would definitely make again. Really balanced and not too rich.
5
Moesha
It taste sooo amazing and is so easy
5
Di
Everyone who tries this loves it. The tang of the lemon juice and rinds cut the sweetness just enough. It is a light cheese cake, and is a great dessert with some berries or some oven roasted stone fruit. We even drop a bit of cream on sometimes.
5
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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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