Caster Sugar
The fine crystal of Chelsea...
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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
31
What did you think of this recipe?
Wendy
I love this recipe, every time I go out I am asked to bring it. Perfect with every thing, sometime I will serve it with a lemon yogurt.urt
5
Liam
🤩 Amazing
5
Wendy
This is now going to be my go to cheesecake. So easy and yummy
5
Rebekah
The lemon cheesecake looks and tastes amazing!
I really enjoyed the Lemon cheesecake because it is a great option for pudding as it is very simple and delicious.
5
Sue Brewer
Have made this before and was a great hit. Making again today for a birthday.. delicious
5
Jax
Absolutely yummy, however a bit time-consuming with the chilling, then cooking, then cooling, then chilling... I just wanted to EAT IT!!
4
Sarah
Yummy cheesecake, easy to make and delicious!
5
Lisajb
Found this recipe a few months ago and now it's a great go-to when I need something special!
5
Helly
Yum yum. Perfect with passion fruit pulp on top. It adds a tart which is perfect with the sweet.
5
1624852567
Due to egg being in it, it's not normal cheesecake, and this is baked. Misleading
3
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
31
What did you think of this recipe?
Wendy
I love this recipe, every time I go out I am asked to bring it. Perfect with every thing, sometime I will serve it with a lemon yogurt.urt
5
Liam
🤩 Amazing
5
Wendy
This is now going to be my go to cheesecake. So easy and yummy
5
Rebekah
The lemon cheesecake looks and tastes amazing!
I really enjoyed the Lemon cheesecake because it is a great option for pudding as it is very simple and delicious.
5
Sue Brewer
Have made this before and was a great hit. Making again today for a birthday.. delicious
5
Jax
Absolutely yummy, however a bit time-consuming with the chilling, then cooking, then cooling, then chilling... I just wanted to EAT IT!!
4
Sarah
Yummy cheesecake, easy to make and delicious!
5
Lisajb
Found this recipe a few months ago and now it's a great go-to when I need something special!
5
Helly
Yum yum. Perfect with passion fruit pulp on top. It adds a tart which is perfect with the sweet.
5
1624852567
Due to egg being in it, it's not normal cheesecake, and this is baked. Misleading
3
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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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