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
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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
17
What did you think of this recipe?
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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)
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How to Choose SugarFor Baking?
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