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Lemon Cheesecake

Name: Lemon Cheesecake
Prep time: 4 h 30 min
Cook time: 10 min
Yield: 12
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

4.5

Preparation

4 hours 30 mins

Bake

10 mins

Difficulty

Easy

Servings

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

The uniform size of the...

details

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It is not Christmas without Grandad's cheesecake. Over some passed seasons our cheesecake flopped as we tried to recall recipe, but whatever it was met with joy and delight. That was until we found this recipe and found out how we we went wrong. Thanks from 5 tribes of Hattons

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Reviews

56

What did you think of this recipe?

Elaine

Really good recipe for a large crowd as there is plenty of it. One suggestion though, make sure you are using traditional cream cheese and not spreadable, as it will not set.

Unknown

delicious

Hattons

Cath

An easy go-to cheesecake - a favourite in our house!

cait

absolutely love this recipe !! sooo easy to make and so light and fluffy. made it twice now !

Gwen Wheatley

I always make this recipe have been for years. The families favourite. Love lemon

Jennifer

Made it a second time and used a tin, much better, the consistency of topping is like a mousse, I'd love to add a photo but this review doesn't allow it, great recipe thou if your feeling decadent. 7th may 2023.

Sharon Milligan7820269

It's great, by using your initiative you can create many variations. Super easy to make.

Sage

AMAZING!!! The best cheesecake I have ever had (and I've had a lot). Quite a big recipe, would half it next time and use a smaller tin. But hands down incredible!

Andrew

My 15yr old daughter made this for the first time and I actually thought she had brought it from a specialty cake shop. Very impressed.

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