Caster Sugar
The fine crystal of Chelsea...
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Desserts
Lemon and Raspberry Cheesecake
15 mins
1 hours
15 mins
Easy
12
Use fresh or frozen raspberries to make this delicious baked cheesecake, dust with icing sugar before serving.
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- Ingredients
- Method
Ingredients
- 200g plain, sweet biscuits
- 80g butter, melted
- ⅓ cup of chocolate chips
- 500g cream cheese (full fat)
- 160g Chelsea Caster Sugar
- 3 eggs
- 250ml sour cream
- Zest and juice of 1 small lemon (or half a large)
- 230g raspberries (fresh or frozen)
- Extra raspberries for decoration
Chelsea Products in Recipe
Reviews
19
What did you think of this recipe?
Bernadette Cassidy
This is a great recipe, I made it for my daughter's birthday and it was a hit! So easy to make and delicious.I was wondering if I was to do a gluten free version if I could use 200g of gluten free biscuits instead?Chelsea Sugar:You can substitute the biscuits for gluten free alternatives.
5
Corrina Wright
I tried this recipe using my own fresh raspberries. It took a week to devour. This baked cheesecake ticked all the boxes from the chocolate bits in the base to the creamy texture filling. I will definitely be using this recipe again and again.
5
Unknown
First time I have ever made a cheese cake and it was a huge success! Will definitely make again.
5
Unknown
My fav cheesecake! Cant beat berries and lemon.
5
Fazi
The cheesecake was yummy. Did not add the chocolate
5
Katy Fluhler
Yummm I added some white chocolate dots with the berries
5
Unknown
I think I might try this recipe and replace the raspberries with cherries......!!
3
Glenn
Family fav except I replaced the raspberries with blueberries.
5
Carlos
Brilliant recipe
5
Method
If using frozen raspberries, spread out on a paper towel lined tray to defrost. Grease a 20cm springform tin, preheat oven to 160°C
Finely crush biscuits in a food processor, mix in melted butter and chocolate chips until combined. Press mixture evenly into the base of the tin, leave to chill in the fridge.
In a large bowl beat the cream cheese until smooth, add Chelsea Caster Sugar and beat further. Gradually beat in the eggs, adding one at a time until just mixed.
Add sour cream, lemon zest and juice, beat gently until just combined. Fold in the raspberries, taking care not to break them up. Pour mixture over base, ensure top is smooth.
Place on a baking sheet and bake for 1¼ hours until set but there is still a wobble in the centre, remove and run a knife around the sides. Leave in the tin to cool before refrigerating (best left overnight).
Remove from refrigerator 45 minutes before serving. Carefully release from tin and transfer to a serving plate. Decorate with extra berries on top just before serving.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
19
What did you think of this recipe?
Bernadette Cassidy
This is a great recipe, I made it for my daughter's birthday and it was a hit! So easy to make and delicious.I was wondering if I was to do a gluten free version if I could use 200g of gluten free biscuits instead?Chelsea Sugar:You can substitute the biscuits for gluten free alternatives.
5
Corrina Wright
I tried this recipe using my own fresh raspberries. It took a week to devour. This baked cheesecake ticked all the boxes from the chocolate bits in the base to the creamy texture filling. I will definitely be using this recipe again and again.
5
Unknown
First time I have ever made a cheese cake and it was a huge success! Will definitely make again.
5
Unknown
My fav cheesecake! Cant beat berries and lemon.
5
Fazi
The cheesecake was yummy. Did not add the chocolate
5
Katy Fluhler
Yummm I added some white chocolate dots with the berries
5
Unknown
I think I might try this recipe and replace the raspberries with cherries......!!
3
Glenn
Family fav except I replaced the raspberries with blueberries.
5
Carlos
Brilliant recipe
5
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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)
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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)
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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
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
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- pinch of salt
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ingredients
- 150g butter, softened
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- 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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