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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 (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

White Sugar

White Sugar

The uniform size of the...
details
approved=true&orderBy=-hs_createdate&limit=10&offset=40


{has_more=true, offset=50, total=66, results=[{comment_text=Nope. Too creamy and soft. Dont like the texture at all, approved=true, user_name=Mum, hs_createdate=1702249868007, rating_new__1_5_=1, id=11175490081}, {comment_text=Family loved this. Very easy and impressive. Yum, approved=true, user_name=1449104394, hs_createdate=1702249865229, rating_new__1_5_=5, id=11175575897}, {comment_text=Can I make this cheesecake 2 days before Christmas, approved=true, user_name=Diane, hs_createdate=1702249864656, rating_new__1_5_=5, id=11175581877}, {comment_text=

If I don't have lemon jelly, how much lemon and gelatin should I use please

CHELSEA SUGAR: Hi there, we haven't tested this variation sorry!

, approved=true, user_name=Linda, hs_createdate=1702249864505, rating_new__1_5_=5, id=11175567393}, {comment_text=I have been making this recipe for years and often use a lime jelly instead of lemon jelly .I also change the biscuits for the base to ginger nuts even chocolate peppermint creams for the base., approved=true, user_name=1471645765, hs_createdate=1702249863824, rating_new__1_5_=5, id=11175410966}, {comment_text=Best cheesecake I have EVER tasted!, approved=true, user_name=Charisa, hs_createdate=1702249862960, rating_new__1_5_=5, id=11175587372}, {comment_text=Very popular in our household, approved=true, user_name=Anne, hs_createdate=1702249861873, rating_new__1_5_=5, id=11175383365}, {comment_text=Hi. Can this cheesecake be frozen? Thank youChelsea Sugar:Yes, you can freeze this cheesecake. Take care to defrost it very slowly., approved=true, user_name=carol, hs_createdate=1702249860400, rating_new__1_5_=5, id=11175634588}, {comment_text=This was so easy to make & looks & tastes delicious, approved=true, user_name=Lindsey, hs_createdate=1702249860256, rating_new__1_5_=5, id=11175342869}, {comment_text=It was really good, usually think cheesecakes taste to cream cheese so added in a bit extra lemon juice and its a bit more tart which i love and it doesn't have that pure cream cheese taste. was very easy and good recipe to make. I also used sweetened condensed milk and it is very sweet! I also used ginger-nut cookie for the base and it gives it a very nice comparison and flavour, would recommend!, approved=true, user_name=Emily, hs_createdate=1702249859310, rating_new__1_5_=5, id=11175513685}]}
Reviews
66

What did you think of this recipe?

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

White Sugar

The uniform size of the...
details
Reviews
66

What did you think of this recipe?

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