White Sugar
The uniform size of the...
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Desserts
Classic Cream Cheesecake
1 hours
1 hours
15 mins
8
This classic cream cheesecake is rich, smooth, and beautifully creamy. With a buttery biscuit base and a luscious vanilla filling, it's a timeless favourite. Serve it as is or top with fresh fruit or a drizzle of sauce for an extra special treat.
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- Ingredients
- Method
Ingredients
CRUMB CRUST
- 1 x 250g pkt Shortbread Biscuits, crushed
- ½ Teaspoon Ground Allspice
- 125g Butter, melted
FILLING
- 1 Cup Chelsea White Sugar
- 500g Cream Cheese
- Finely Grated Rind 1 Lemon
- 2 Tbsp Cornflour
- 300g Sour Cream
- 3 Eggs
- ⅓ Cup Lemon Juice
- 300mls Cream - whipped for serving
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Dani
When do you add the sour cream?CHELSEA: Opps a typo error on our part, add the sour cream with White Sugar, lemon rind , cream cheese and the cornflour.
3
Method
Combine crushed biscuit crumbs with ground allspice and melted butter and press onto the greased base and sides of a 20cm springform cake pan.
Place on baking tray and bake 180°C for 8 mins. Remove from oven and allow to cool.
Place Chelsea White Sugar, cream cheese, grated lemon rind, cornflour and sour cream in a bowl and beat until smooth, approx 5 mins.
Add eggs one at a time, beat well then reduce speed and add lemon juice.
Pour mixture into cold crumb crust and bake at 160°C for 1 1/4 hours. Turn oven temp off and allow to cool.
Store, covered in the refrigerator. Serve at room temperature topped with lightly whipped cream.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
1
What did you think of this recipe?
Dani
When do you add the sour cream?CHELSEA: Opps a typo error on our part, add the sour cream with White Sugar, lemon rind , cream cheese and the cornflour.
3
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Icing
- 250g light cream cheese
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learn about baking
How to Choose SugarFor Baking?
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