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Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.


Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.


Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.


Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.


Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.


Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Details page sections

Apple Crumble Cheesecake
Apple Crumble Cheesecake

Apple Crumble Cheesecake

30 mins
1 hours 5 mins

Two of your favourite desserts combined into one! This baked cinnamon cheesecake is studded with fresh apples and topped with a crunchy, oaty crumble. Not the simplest of desserts, but we can confirm it's well worth the effort!

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  • Ingredients
  • Method


  • 250g Anzac biscuits
  • 75g butter, melted


  • ¼ cup plain flour (38g)
  • 35g butter, cubed or grated
  • Chelsea Soft Brown Sugar

  • 2 Tbsp rolled oats
  • ¼ tsp ground cinnamon


  • 500g cream cheese, softened
  • Chelsea Caster Sugar or Chelsea Raw Caster Sugar (170g)

  • 100g white chocolate, melted
  • 2 eggs
  • ¾ cup sour cream (188g)
  • 2 tsp plain flour
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 small Granny Smith apples
Chelsea Products in Recipe
Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
Soft Brown Sugar

Soft Brown Sugar

This popular sugar is used...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...

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Preheat oven to 160ºC bake. Grease a 22-23cm round springform cake tin and line the base with baking paper (clip the paper in for easy removal). Wrap the outside of the tin in two layers of wide aluminium foil, covering the underneath and extending up to the top of the tin (see notes).
Base : Place biscuits in a food processor and process to fine crumbs. Add butter and process to form a sandy texture. Press into the base of the prepared tin.
Topping : Place flour, butter, Chelsea Soft Brown Sugar, oats and cinnamon in food processor (don't worry about washing it out after making the base). Process to form a crumbly mixture that clumps together when pressed with your hands. Set aside.
Filling : Using an electric mixer, briefly beat the cream cheese until smooth. Beat in Chelsea Caster Sugar or Chelsea Raw Caster Sugar and melted chocolate until just combined. Add the eggs one at a time, beating for about 10 seconds after each addition. Use a spatula to mix in the sour cream, flour, cinnamon and vanilla, pressing the batter against the sides of the bowl to remove any lumps. Spoon the mixture evenly onto the biscuit base.
Core and dice the apples into 1-2cm pieces (you can peel the apples if you like, but it's not necessary). Arrange on top of the filling, pressing in slightly.
Sprinkle crumble mixture all over the top. Place tin in a large, deep roasting dish. Pour boiling water into the dish until it comes halfway up the side of the cake tin.
Bake for 60-65 minutes, until edges are firm and the centre still has a bit of a wobble. Leave in the oven (in the water bath), with the door ajar and the heat turned off, for 1 hour.
Remove from the oven and carefully take the cake tin out of the roasting dish. Remove the foil. Place cheesecake in the fridge to chill until ready to serve (at least 6 hours).
To serve, remove the cheesecake from the springform pan and slice with a sharp knife, wiping the knife clean between each slice. Delicious served with whipped or thickened cream!
NOTES : Wrapping the cake tin in foil stops water from the water bath seeping into the cheesecake. The water bath helps the cheesecake to cook more evenly, preventing the sides from drying out and the cheesecake from cracking (there may still be some cracking around the apples). You can skip the water bath if you prefer; however, we still recommend wrapping the tin in foil, as this helps to ensure even cooking too.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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