White Sugar
The uniform size of the...
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Desserts
Lemon Cheesecake
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
Reviews
56
What did you think of this recipe?
Sonya
Hi, if I use lemon out of a bottle instead of an actual lemon, how much would I use?CHELSEA SUGAR: Hi there, one lemon typically yields 3 tablespoons of juice, so 6 tablespoons total will be about right (and just forego the zest).
5
Margaret Whelan
Hi, didn't set and trying again today - do I cool the jelly before adding to the cream cheese?
CHELSEA SUGAR: Hi there, you can let it cool a little but you don't want it to set. All the best!
1
Ann
This is a very old recipe that my great grandmother use to make, of course in her time she made the cream cheese, had the cream from the cow and made her own butter.. the crumbs were made from stale biscuits.. but for those that are having a little trouble, especially if they are converting it to a berry one.. put in a Tablespoon of Gelatin with the Jelly (use a berry jelly) let it cool, (but watch that it does not set) I put the Cream Cheese, Sugar & Jelly mix together, whip it up with a stick blender, then whip it with frozen berries.. then add it to the whipped Evaporated Milk.
5
Mimi
Mmmm such a yummy cake! It received so many compliments when I brought it to work. Using the quantities in the recipe, I managed to make 1 big cake in a springform tin and 3 small ones (in small drinking glasses). The small cakes set really well and held their shape but the big cake didn't hold its shape so well, it was with me in the car (~ 15 degrees) for about half an hour and collapsed a bit before I got to work to chill it again. I wonder if anyone has any suggestions for why this might be, my initial thought was that maybe I didn't beat the evaporated milk thick enough.
5
anonymous
hi, if i use sour cream instead of evaporated milk, will it work?
CHELSEA SUGAR: Hi there, we wouldn't recommend this swap - sour cream won't whip like evaporated milk does, so the cheesecake will likely be a lot more dense. The flavour would be quite different too.
5
1513225248
One of the nicest cheesecakes l have ever made and eaten well done Chelsea thank you
5
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
The uniform size of the...
Reviews
56
What did you think of this recipe?
Sonya
Hi, if I use lemon out of a bottle instead of an actual lemon, how much would I use?CHELSEA SUGAR: Hi there, one lemon typically yields 3 tablespoons of juice, so 6 tablespoons total will be about right (and just forego the zest).
5
Margaret Whelan
Hi, didn't set and trying again today - do I cool the jelly before adding to the cream cheese?
CHELSEA SUGAR: Hi there, you can let it cool a little but you don't want it to set. All the best!
1
Ann
This is a very old recipe that my great grandmother use to make, of course in her time she made the cream cheese, had the cream from the cow and made her own butter.. the crumbs were made from stale biscuits.. but for those that are having a little trouble, especially if they are converting it to a berry one.. put in a Tablespoon of Gelatin with the Jelly (use a berry jelly) let it cool, (but watch that it does not set) I put the Cream Cheese, Sugar & Jelly mix together, whip it up with a stick blender, then whip it with frozen berries.. then add it to the whipped Evaporated Milk.
5
Mimi
Mmmm such a yummy cake! It received so many compliments when I brought it to work. Using the quantities in the recipe, I managed to make 1 big cake in a springform tin and 3 small ones (in small drinking glasses). The small cakes set really well and held their shape but the big cake didn't hold its shape so well, it was with me in the car (~ 15 degrees) for about half an hour and collapsed a bit before I got to work to chill it again. I wonder if anyone has any suggestions for why this might be, my initial thought was that maybe I didn't beat the evaporated milk thick enough.
5
anonymous
hi, if i use sour cream instead of evaporated milk, will it work?
CHELSEA SUGAR: Hi there, we wouldn't recommend this swap - sour cream won't whip like evaporated milk does, so the cheesecake will likely be a lot more dense. The flavour would be quite different too.
5
1513225248
One of the nicest cheesecakes l have ever made and eaten well done Chelsea thank you
5
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- 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
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- 1 ½ cups Chelsea Icing Sugar (225g)
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- pinch of salt
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learn about baking
How to Choose SugarFor Baking?
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