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Lemon Cheesecake
Lemon Cheesecake
Desserts

Lemon Cheesecake

4.5
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

White Sugar

White Sugar

The uniform size of the...
details
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=64, results=[{comment_text=Do you add the cream cheese to the jelly mixture when it is hot? CHELSEA: wait for the jelly to cool slightly till it's lukewarm., approved=true, user_name=Susan, hs_createdate=1739259533751, rating_new__1_5_=4, id=23890175752}, {comment_text=Thanks to reviewer Margaret for the tip to make in container for freezing!, approved=true, user_name=Sally, hs_createdate=1739225916698, rating_new__1_5_=5, id=23863478135}, {comment_text=Honey, there is cheese. 400g of cream cheese. Huh?????, approved=true, user_name=Dear Jacinda, hs_createdate=1736981547525, rating_new__1_5_=5, id=22670300525}, {approved=true, user_name=Margaret, hs_createdate=1736819659568, rating_new__1_5_=5, id=22548374941}, {comment_text=I have been making this cheesecake since 1973 still family favourite Also make in oblong container. It freezes well, approved=true, user_name=Lynn, hs_createdate=1736311122914, rating_new__1_5_=5, id=22278674224}, {comment_text=Theres no cheese????, approved=true, user_name=Jacinda, hs_createdate=1734854329186, rating_new__1_5_=1, id=21580600170}, {comment_text=First time I've made cheesecake, it was excellent. Easy recipe you don't, approved=true, user_name=Tubby, hs_createdate=1734808977863, rating_new__1_5_=5, id=21554392153}, {comment_text=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, approved=true, user_name=Eileen Delamere, hs_createdate=1732833959110, rating_new__1_5_=5, id=20325074573}, {comment_text=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 😄❤️, approved=true, user_name=Janine DiLuca, hs_createdate=1729454026641, rating_new__1_5_=5, id=17175125675}, {comment_text=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., approved=true, user_name=Cathy, hs_createdate=1729385626878, rating_new__1_5_=5, id=17170802253}]}
Reviews
64

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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

White Sugar

The uniform size of the...
details
Reviews
64

What did you think of this recipe?

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Base

  • 250g Anzac biscuits
  • 75g butter, melted

Topping

  • ¼ cup plain flour (38g)
  • 35g butter, cubed or grated
  • Chelsea Soft Brown Sugar (about 2 Tbs)
  • 2 Tbsp rolled oats
  • ¼ tsp ground cinnamon

Filling

  • 500g cream cheese, softened
  • Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g)
  • 100g white chocolate, melted
  • 2 eggs
  • ¾ cup sour cream (188g)
  • 2 tsp plain flour
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 small Granny Smith apples
view recipe
How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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