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Lemon Cheesecake
Lemon Cheesecake
Desserts

Lemon Cheesecake

4.5
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
  • 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

White Sugar

White Sugar

The uniform size of the...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=51, results=[{comment_text=This recipe is a hit with EVERYONE I KNOW. The Evaprated Milk doesn't seem to ticket, but I do it till it's fluffy. That's good enough. I replaced lemon jelly with WEIGHTWATCHERS MANGO PASSIONFRUITS, approved=true, user_name=Jo Treacher, hs_createdate=1721361977545, rating_new__1_5_=5, id=14161752954}, {comment_text=Recipe ok, however the evaporated milk would not thicken even after 20 minutes of solid beating, so had to ditch the milk and replaced with cream., approved=true, user_name=Kim, hs_createdate=1717275935729, rating_new__1_5_=4, id=13502112544}, {comment_text=Much too light and flummery like. I prefer a denser filling. Will not be making this again., approved=true, user_name=Carolyn R, hs_createdate=1716176735149, rating_new__1_5_=1, rating=20, id=13316420901}, {comment_text=Love this recipe so easy to make, approved=true, hs_createdate=1702249885065, rating_new__1_5_=5, id=11175607642}, {comment_text=gosh....this recipe is almost exactly like the one my mum used to make, and i'm in my late fifties.it's the best, approved=true, user_name=Leonie Legg, hs_createdate=1702249882953, rating_new__1_5_=5, id=11175365699}, {comment_text=Really good recipe for a large crowd as there is plenty of it. One suggestion though, make sure you are using traditional cream cheese and not spreadable, as it will not set., approved=true, user_name=Elaine, hs_createdate=1702249882381, rating_new__1_5_=5, id=11175405487}, {comment_text=delicious, approved=true, user_name=Unknown, hs_createdate=1702249880484, rating_new__1_5_=5, id=11175538815}, {comment_text=

It is not Christmas without Grandad's cheesecake. Over some passed seasons our cheesecake flopped as we tried to recall recipe, but whatever it was met with joy and delight. That was until we found this recipe and found out how we we went wrong. Thanks from 5 tribes of Hattons

, approved=true, user_name=Hattons, hs_createdate=1702249879485, rating_new__1_5_=5, id=11175383626}, {comment_text=An easy go-to cheesecake - a favourite in our house!, approved=true, user_name=Cath, hs_createdate=1702249879388, rating_new__1_5_=5, id=11174084907}, {comment_text=absolutely love this recipe !! sooo easy to make and so light and fluffy. made it twice now !, approved=true, user_name=cait, hs_createdate=1702249878049, rating_new__1_5_=5, id=11175347587}]}
Reviews
51

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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

Reviews
51

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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