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Lemon Cheesecake Slice (Gluten Free)
Lemon Cheesecake Slice (Gluten Free)
Desserts

Lemon Cheesecake Slice (Gluten Free)

3.3
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

Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
Icing Sugar

Icing Sugar

Icing sugar can also be...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=false, offset=3, total=3, results=[{comment_text=I'll be trying this one!, approved=true, hs_createdate=1702249861866, rating_new__1_5_=3, id=11175538559}, {comment_text=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!", approved=true, user_name=Sandy, hs_createdate=1702249860734, rating_new__1_5_=4, id=11175469907}, {comment_text=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!, approved=true, user_name=Brenda Broderick, hs_createdate=1702249849182, rating_new__1_5_=3, id=11175426615}]}
Reviews
3

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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.

Reviews
3

What did you think of this recipe?

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