Caster Sugar
The fine crystal of Chelsea...
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Desserts
Lemon and Raspberry Cheesecake
15 mins
1 hours
15 mins
Easy
12
Use fresh or frozen raspberries to make this delicious baked cheesecake, dust with icing sugar before serving.
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- Ingredients
- Method
Ingredients
- 200g plain, sweet biscuits
- 80g butter, melted
- ⅓ cup of chocolate chips
- 500g cream cheese (full fat)
- 160g Chelsea Caster Sugar
- 3 eggs
- 250ml sour cream
- Zest and juice of 1 small lemon (or half a large)
- 230g raspberries (fresh or frozen)
- Extra raspberries for decoration
Chelsea Products in Recipe
Reviews
19
What did you think of this recipe?
Abusymum
This is a great recipe.Easy, but looks and tastes fab. I use whatever frozen berries I have. Blueberries are our favourite.
5
Lynette
First time doing a baked cheesecake or some recipe it was so delicious
5
Unknown
Really scrumpious
5
Ylva Maxwell, Tongariro School, Turangi
An absolute favourite! I love it, my students love it!
5
Corrina Wright
I tried this recipe using my own fresh raspberries. It took a week to devour. This baked cheesecake ticked all the boxes from the chocolate bits in the base to the creamy texture filling. I will definitely be using this recipe again and again.
5
Unknown
I didn't use the chocolate chips as I prefered a sour/fresh flavour. A real hit! And super easy to make!
5
Aida
Great cheesecake!
5
.
do you have to add eggs
CHELSEA SUGAR: Hi there, yes eggs are a key ingredient in this recipe.
4
Aya
Delicious baked cheesecake, with such simple steps and minimal ingredients. The amount of the sugar was perfect... not too sweet and it was really complimented by the bitter chocolate in the base. Our kids are usually not a big fan of cheesecakes buts they liked this one.
5
Unknown
Tried and true recipe I've made many times over - always a huge hit.
5
Method
If using frozen raspberries, spread out on a paper towel lined tray to defrost. Grease a 20cm springform tin, preheat oven to 160°C
Finely crush biscuits in a food processor, mix in melted butter and chocolate chips until combined. Press mixture evenly into the base of the tin, leave to chill in the fridge.
In a large bowl beat the cream cheese until smooth, add Chelsea Caster Sugar and beat further. Gradually beat in the eggs, adding one at a time until just mixed.
Add sour cream, lemon zest and juice, beat gently until just combined. Fold in the raspberries, taking care not to break them up. Pour mixture over base, ensure top is smooth.
Place on a baking sheet and bake for 1¼ hours until set but there is still a wobble in the centre, remove and run a knife around the sides. Leave in the tin to cool before refrigerating (best left overnight).
Remove from refrigerator 45 minutes before serving. Carefully release from tin and transfer to a serving plate. Decorate with extra berries on top just before serving.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
19
What did you think of this recipe?
Abusymum
This is a great recipe.Easy, but looks and tastes fab. I use whatever frozen berries I have. Blueberries are our favourite.
5
Lynette
First time doing a baked cheesecake or some recipe it was so delicious
5
Unknown
Really scrumpious
5
Ylva Maxwell, Tongariro School, Turangi
An absolute favourite! I love it, my students love it!
5
Corrina Wright
I tried this recipe using my own fresh raspberries. It took a week to devour. This baked cheesecake ticked all the boxes from the chocolate bits in the base to the creamy texture filling. I will definitely be using this recipe again and again.
5
Unknown
I didn't use the chocolate chips as I prefered a sour/fresh flavour. A real hit! And super easy to make!
5
Aida
Great cheesecake!
5
.
do you have to add eggs
CHELSEA SUGAR: Hi there, yes eggs are a key ingredient in this recipe.
4
Aya
Delicious baked cheesecake, with such simple steps and minimal ingredients. The amount of the sugar was perfect... not too sweet and it was really complimented by the bitter chocolate in the base. Our kids are usually not a big fan of cheesecakes buts they liked this one.
5
Unknown
Tried and true recipe I've made many times over - always a huge hit.
5
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- 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)
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- 125g butter, softened
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
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- 2-3 Tbsp boiling water
ingredients
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
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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
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