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Raw Caster Sugar
Delicately flavoured with a...
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Desserts
Lemon Cheesecake Slice (Gluten Free)
2 hours
30 mins
42 mins
Moderate
15
A surprisingly simple yet deliciously complex cheesecake. The lemon curd topping also works well as a spread.
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- Ingredients
- Method
Ingredients
Base
- 1½ cups ground almonds
- ½ cup gluten free plain flour
- 1¼ cups Chelsea Raw Caster Sugar
- 50g unsalted butter, melted
- 1 egg yolk
- 1 tsp cold water
Filling
- 250g packet light cream cheese
- 300g fresh ricotta cheese
- ½ cup Chelsea Icing Sugar sifted
- ¼ cup Greek yoghurt
- 2 extra large eggs
- 1 tsp vanilla paste
- 1 Tbsp fresh lemon juice
Lemon curd topping
- ½ cup Chelsea Icing Sugar, sifted
- ¼ cup lemon juice
- 1 extra large egg
- 1 egg yolk
- 50g unsalted butter, cut into small dice
Additional tips
Love lemon curd? Double this recipe and put the extra in a jar to enjoy on toast or scones.
A homemade berry jam or coulee can be used in place of the lemon curd as a topping if desired.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
3
What did you think of this recipe?
Unknown
I'll be trying this one!
3
Sandy
Cheesecake came out well. I made the decision to cut the sugar back in the base and in the lemon topping which kept it lovely and \tart\" and next time I make it I plan to add some lemon zest for a little more zing in the lemon curd topping. Thank you for the recipe!"
4
Brenda Broderick
1/2 way through the process there is no oven temperature for the mixture so am taking a plunge and going for 150 as that what the base was. I'm a novice at cheesecake so far it looking good.Three stars for so far so good.CHELSEA: thanks for the feedback. We've re-stated the cooking temp in the method. Cheers!
3
Method
Preheat oven to 170°C conventional (150°C fan forced). Grease and line base of a 28x18cm slice pan.
For base: Combine all ingredients in food processor and blend until mixture just comes together. Press into pan, bake for 12-15 minutes or until golden brown.
For the filling: In a clean food processor bowl, blend the cream cheese and ricotta until smooth. Add remaining ingredients and blend until very smooth. Pour over the base and bake for 30-35 minutes (170°C conventional or 150°C fan forced), or until the filling is just firm. Turn off the oven, leave door ajar for 10 minutes then remove slice from oven.
For the topping: While the filling is baking, combine the Chelsea Icing Sugar, lemon juice and eggs in a large bowl placed over a smaller saucepan of barely simmering water. Whisk for about 4-5 minutes until mixture thickens then remove from the heat and whisk in the butter a little at a time until smooth. Allow to cool. Gently spread over cheesecake filling. Refrigerate for 1-2 hour, or until cheesecake is firm to cut.
Additional tips
Love lemon curd? Double this recipe and put the extra in a jar to enjoy on toast or scones.
A homemade berry jam or coulee can be used in place of the lemon curd as a topping if desired.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Icing Sugar
Icing sugar can also be...
Reviews
3
What did you think of this recipe?
Unknown
I'll be trying this one!
3
Sandy
Cheesecake came out well. I made the decision to cut the sugar back in the base and in the lemon topping which kept it lovely and \tart\" and next time I make it I plan to add some lemon zest for a little more zing in the lemon curd topping. Thank you for the recipe!"
4
Brenda Broderick
1/2 way through the process there is no oven temperature for the mixture so am taking a plunge and going for 150 as that what the base was. I'm a novice at cheesecake so far it looking good.Three stars for so far so good.CHELSEA: thanks for the feedback. We've re-stated the cooking temp in the method. Cheers!
3
You May Like These
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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