White Sugar
An amazingly light, mousse-like textured cheesecake recipe with a good crunchy biscuit base - delicious!
If I don't have lemon jelly, how much lemon and gelatin should I use please
CHELSEA SUGAR: Hi there, we haven't tested this variation sorry!
, approved=true, user_name=Linda, hs_createdate=1702249864505, rating_new__1_5_=5, id=11175567393}, {comment_text=I have been making this recipe for years and often use a lime jelly instead of lemon jelly .I also change the biscuits for the base to ginger nuts even chocolate peppermint creams for the base., approved=true, user_name=1471645765, hs_createdate=1702249863824, rating_new__1_5_=5, id=11175410966}, {comment_text=Best cheesecake I have EVER tasted!, approved=true, user_name=Charisa, hs_createdate=1702249862960, rating_new__1_5_=5, id=11175587372}, {comment_text=Very popular in our household, approved=true, user_name=Anne, hs_createdate=1702249861873, rating_new__1_5_=5, id=11175383365}, {comment_text=Hi. Can this cheesecake be frozen? Thank youChelsea Sugar:Yes, you can freeze this cheesecake. Take care to defrost it very slowly., approved=true, user_name=carol, hs_createdate=1702249860400, rating_new__1_5_=5, id=11175634588}, {comment_text=This was so easy to make & looks & tastes delicious, approved=true, user_name=Lindsey, hs_createdate=1702249860256, rating_new__1_5_=5, id=11175342869}, {comment_text=It was really good, usually think cheesecakes taste to cream cheese so added in a bit extra lemon juice and its a bit more tart which i love and it doesn't have that pure cream cheese taste. was very easy and good recipe to make. I also used sweetened condensed milk and it is very sweet! I also used ginger-nut cookie for the base and it gives it a very nice comparison and flavour, would recommend!, approved=true, user_name=Emily, hs_createdate=1702249859310, rating_new__1_5_=5, id=11175513685}, {comment_text=Haven't made this for years and did so a few days ago it turned out amazing and tasted so good very light and not too sweet,my guests thought it was awesome I will be making this again so easy., approved=true, user_name=Yvonne Watson, hs_createdate=1702249858691, rating_new__1_5_=5, id=11175388270}, {comment_text=This is my go to cheesecake recipe. I've made it twice, everyone loves it! You can make two cheesecakes bases as the filling makes enough for two. You could also use different flavoured jelly, biscuit bases, swirl different fruit sauces through it., approved=true, user_name=Olivia, hs_createdate=1702249858403, rating_new__1_5_=5, id=11175442501}]}If I don't have lemon jelly, how much lemon and gelatin should I use please
CHELSEA SUGAR: Hi there, we haven't tested this variation sorry!
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
If I don't have lemon jelly, how much lemon and gelatin should I use please
CHELSEA SUGAR: Hi there, we haven't tested this variation sorry!
To serve
Icing
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