White Sugar
An amazingly light, mousse-like textured cheesecake recipe with a good crunchy biscuit base - delicious!
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.
, approved=true, user_name=anonymous, hs_createdate=1702249848691, rating_new__1_5_=5, id=11175460536}, {comment_text=One of the nicest cheesecakes l have ever made and eaten well done Chelsea thank you, approved=true, user_name=1513225248, hs_createdate=1702249845360, rating_new__1_5_=5, id=11175562582}]}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.
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
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.
To serve
Icing
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