White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
Base
- 150g plain sweet biscuits
- 65g reduced fat margarine, melted
Filling
- 500g low fat ricotta cheese
- ½ cup Chelsea White Sugar
- ¼ cup cornflour, sifted
- 1 teaspoon baking powder, sifted
- ½ lemon, juice and finely grated zest
- 4 eggs, seperated
- ½ cup light sour cream
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Eve
Looked amazing! I put twice as much lemon zest in than the recipe asked for and still hardly any lemon taste at all. Could feel the cornflour on my tongue so think I would try reducing that amount. I made a blueberry compote and some lemon curd to go with it thank goodness otherwise would not have tasted of much. Ginger biscuits for the base would be a nice alternative. Everyone ate it so I am happy. Would try again with variations.
3
Method
Preheat oven to 180C conventional or 160C fan forced.
Place biscuits in food processor and process until finely crushed. Add margarine and process until well combined. Press into the base of a lightly greased 20cm springform pan.
Place ricotta into food processor and process for 30 seconds or until smooth. Add sugar, cornflour, baking powder, lemon juice, lemon zest, egg yolks and sour cream. Process for a further 30 seconds. In a separate bowl beat egg whites until soft peaks form. Fold egg whites through ricotta mixture.
Pour ricotta mixture on top of biscuit base. Bake for 40 minutes or until golden brown on top. Centre will still appear slightly runny when hot, but will set on cooking. Cool in oven.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
1
What did you think of this recipe?
Eve
Looked amazing! I put twice as much lemon zest in than the recipe asked for and still hardly any lemon taste at all. Could feel the cornflour on my tongue so think I would try reducing that amount. I made a blueberry compote and some lemon curd to go with it thank goodness otherwise would not have tasted of much. Ginger biscuits for the base would be a nice alternative. Everyone ate it so I am happy. Would try again with variations.
3
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ingredients
- 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
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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