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 (or Olivani Spread)
- 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
70
What did you think of this recipe?
Marta
Simple and yum recipe
5
Barbie Geaney
Use Carnation evaporated milk. I have tried a couple of others which dont thicken, so went back to the more expensive Carnation
5
Paula D
I can't get the Evaporated milk to go thick!!
3
Kate
Delicious and super easy 😀
5
Turewai Dickens
I'm going to make this for Mother's Day lunches with the family.
5
Jioleigh Crabb
Love this recipe!! My family finish the whole cheesecake in one night. Can I use the same recipe using passion fruit and passion fruit jelly?
5
Susan
Do you add the cream cheese to the jelly mixture when it is hot? CHELSEA: wait for the jelly to cool slightly till it's lukewarm.
4
Sally
Thanks to reviewer Margaret for the tip to make in container for freezing!
5
Dear Jacinda
Honey, there is cheese. 400g of cream cheese. Huh?????
5
Margaret
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
70
What did you think of this recipe?
Marta
Simple and yum recipe
5
Barbie Geaney
Use Carnation evaporated milk. I have tried a couple of others which dont thicken, so went back to the more expensive Carnation
5
Paula D
I can't get the Evaporated milk to go thick!!
3
Kate
Delicious and super easy 😀
5
Turewai Dickens
I'm going to make this for Mother's Day lunches with the family.
5
Jioleigh Crabb
Love this recipe!! My family finish the whole cheesecake in one night. Can I use the same recipe using passion fruit and passion fruit jelly?
5
Susan
Do you add the cream cheese to the jelly mixture when it is hot? CHELSEA: wait for the jelly to cool slightly till it's lukewarm.
4
Sally
Thanks to reviewer Margaret for the tip to make in container for freezing!
5
Dear Jacinda
Honey, there is cheese. 400g of cream cheese. Huh?????
5
Margaret
5
You May Like These
ingredients
- 2 cups self-raising flour
- 1 cup Chelsea White Sugar
- 100g butter (or Olivani Spread)
- 2 eggs
- 2 cups lemon curd
Lemon Curd
- 4 large lemons
- 100g butter (or Olivani Spread)
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
Base
- 250g Anzac biscuits
- 75g butter, melted
Topping
- ¼ cup plain flour (38g)
- 35g butter, cubed or grated
- Chelsea Soft Brown Sugar (about 2 Tbs)
- 2 Tbsp rolled oats
- ¼ tsp ground cinnamon
Filling
- 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
learn about baking
How to Choose SugarFor Baking?
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