Reviews
Average Rating
(49 reviews)Much too light and flummery like. I prefer a denser filling. Will not be making this again.
My first ever try at this recipe and it was excellent, have tried once or twice before and they didn't turn out, this one is super delicious and I froze slices just for me...yummiest ever
AMAZING!!! The best cheesecake I have ever had (and I've had a lot). Quite a big recipe, would half it next time and use a smaller tin. But hands down incredible!
This was so easy to make & looks & tastes delicious
The tin of evaporated milk that I bought is 340 ml, will that be ok or do I need to buy another one?
Made it a second time and used a tin, much better, the consistency of topping is like a mousse, I’d love to add a photo but this review doesn’t allow it, great recipe thou if your feeling decadent. 7th may 2023.
Made this today, never made a cheesecake in my life! Key is to cool the evaporated milk so it’s easy to mix, especially if you don’t have a blender, I would maybe do an extra packet of biscuits, but in saying that my dish was big, have yet to taste, it’s in the fridge overnight, I’m going to get another packet of biscuits to whizz up and sprinkle on top, because my base may be a little thin
This was a huge success for birthday and Christmas. It is the lightest cheesecake I have ever made, and sets high. Most impressive! Much better than the denser cheesecakes made with cream.
Nope. Too creamy and soft. Dont like the texture at all
Can I make this cheesecake 2 days before Christmas
Why does it say 21cm cake tin when topping wont fit in Not finished in process of making
Can I make this cheesecake 2 days before Christmas
Having never made a cheesecake before, this was a huge success! My family absolutely loved it! It’s an easy recipie… just follow the steps. I’m planning on making another, switching the lemon flavour for berry, using raspberry jelly and Barkers wild berry topping.
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!
Best cheesecake I have EVER tasted!
Hi, didn't set and trying again today - do I cool the jelly before adding to the cream cheese?
CHELSEA SUGAR: Hi there, you can let it cool a little but you don't want it to set. All the best!
hi, if i use sour cream instead of evaporated milk, will it work?
CHELSEA SUGAR: Hi there, we wouldn't recommend this swap - sour cream won't whip like evaporated milk does, so the cheesecake will likely be a lot more dense. The flavour would be quite different too.
My 15yr old daughter made this for the first time and I actually thought she had brought it from a specialty cake shop. Very impressed.
Haven’t made this for years and did so a few days ago it turned out amazing and tasted so good very light and not too sweet,my guests thought it was awesome I will be making this again so easy.
Forgot to chill the milk. Is it ok to use now as i have already made the mixture
CHELSEA SUGAR: Hi there, the evaporated milk really does need to be chilled before whipping unfortunately.
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
This is a very old recipe that my great grandmother use to make, of course in her time she made the cream cheese, had the cream from the cow and made her own butter.. the crumbs were made from stale biscuits.. but for those that are having a little trouble, especially if they are converting it to a berry one.. put in a Tablespoon of Gelatin with the Jelly (use a berry jelly) let it cool, (but watch that it does not set) I put the Cream Cheese, Sugar & Jelly mix together, whip it up with a stick blender, then whip it with frozen berries.. then add it to the whipped Evaporated Milk.
Hi, if I use lemon out of a bottle instead of an actual lemon, how much would I use?
CHELSEA SUGAR: Hi there, one lemon typically yields 3 tablespoons of juice, so 6 tablespoons total will be about right (and just forego the zest).
Have used this recipe 5 or 6 times and love it, even made a strawberry version and lime version, and today making a lemon yay love it thanks!
Hi. Can this cheesecake be frozen? Thank you
Chelsea Sugar:
Yes, you can freeze this cheesecake. Take care to defrost it very slowly.
This is my go to cheesecake recipe. I've made it twice, everyone loves it! You can make two cheesecakes bases as the filling makes enough for two. You could also use different flavoured jelly, biscuit bases, swirl different fruit sauces through it.
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!
did not set follow th instructions to the letter
Made this for my husband for his birthday. Not only did he say it was the best cheesecake I had made, but that it was the best he had ever tasted. And that was coming from someone who loves his cheesecake!
absolutely love this recipe !! sooo easy to make and so light and fluffy. made it twice now !
Absolutely love this recipe!! Sooo easy to make and so light and fluffy. Made it twice now!
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.
An easy go-to cheesecake - a favourite in our house!
One of the nicest cheesecakes l have ever made and eaten well done Chelsea thank you
Very popular in our household
A delightful cheesecake recipe. It held its shape well and tasted great.
Highly recommend, always popular, people regularly ask for the recipe and it is so quick & easy to make.AAA+
Love this cheesecake but found it flopped soon after removing from refrigerator, next time i make this i think i will add less water to the jelly and more cream cheese!
Mmmm such a yummy cake! It received so many compliments when I brought it to work. Using the quantities in the recipe, I managed to make 1 big cake in a springform tin and 3 small ones (in small drinking glasses). The small cakes set really well and held their shape but the big cake didn't hold its shape so well, it was with me in the car (~ 15 degrees) for about half an hour and collapsed a bit before I got to work to chill it again. I wonder if anyone has any suggestions for why this might be, my initial thought was that maybe I didn't beat the evaporated milk thick enough.
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.
I always make this recipe have been for years. The families favourite. Love lemon
Family loved this. Very easy and impressive. Yum
Great, easy to make and very moreish!!! terrific to have on hand when visitors are popping in, can decorate with different fruits that go so nicely with this cheese cake - fresh cherries and passionfruit is very nice too.
Will use this again
So easy to make and impressed the whole flat! Highly recommended recipe!
delicious
Love this recipe so easy to make
It's great, by using your initiative you can create many variations. Super easy to make.
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
So easy!
