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Lemon Flavour Cheesecake
Lemon Flavour Cheesecake
Bake Mixes

Lemon Flavour Cheesecake

250 g

Smooth, creamy, and deliciously tart, Ina Paarman’s Lemon Flavour Cheesecake is the ultimate low-effort, big-impact indulgence. Use this versatile mix as is for a classic fridge cheesecake, or prepare a zesty mousse – the perfect featherlight dessert.

However you choose to serve it, the results are sure to go down a treat.

SKU: 0601-07-0840
Skim Milk Powder   Sugar   Dextrose   Buttermilk Powder (Milk Solids)   Starch   Gelatine   Citric Acid   Cheese Powder [hey Powder, Cheese, Corn Flour, Emulsifier, Flavouring]   Salt   Flavouring  
  • Dry Mix: Cow's Milk
  • Added Ingredients: Cow's Milk
  • Water: 1 Cup (250 ml) Tap Water, Cold
  • Cream: 1 Cup (250 ml) Fresh Cream, Well Chilled
  • Biscuits: 11 x Tennis Biscuits (½ of 200 g Pack)
  • Butter: 3 T (45 g) Butter, Melted
  • For Deluxe Cheesecake: Cream Cheese (Optional Extra), 1 x 250 g Tub of Cream or Smooth Cottage Cheese (Reduce Water to ¾ Cup / 180 ml if Using Cream Cheese)
  • Loose Bottom Cake Pan (18 - 20 cm x 7 cm Deep) or Pie Dish (22 cm x 5 cm Deep)
  • Electric Beater
  • Decant the cheesecake mixture into the lined loose bottom cake tin.
  • Melt the butter, add the biscuit crumbs, mix together and sprinkle over the cheesecake mixture in the pan.
  • Even crumbs out and smooth gently over the cake with the back of a spoon.
  • Cover and set in the fridge overnight.

REGULAR CHEESECAKE

  • Line the base of a 20 cm, loose-bottom cake pan with a neat 20 cm circle of baking paper.
  • Measure 1 cup (250 ml) cold tap water into a medium-size mixing bowl. Sprinkle the contents of pack over the water and beat until well-blended.
  • In a smaller mixing bowl, whip the cream until firm.
  • Using the same beaters, whip the cheesecake mixture again until smooth. Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon.

DELUXE CHEESECAKE – AS ILLUSTRATED ON BOX*

  • Measure ¾ cup (180 ml) cold tap water into a medium mixing bowl.
  • Sprinkle contents of pack over the water, add cream cheese, and beat slowly until well-blended.
  • In a smaller mixing bowl, whip the cream until firm. Add to the cheesecake mix and fold in by hand or beat in on slow speed only, until blended.

*SETTING INSTRUCTIONS

Decant the cheesecake mixture into the lined, loose-bottom cake tin. Melt the butter, add the biscuit crumbs, mix together, and sprinkle over the cheesecake mixture in the pan. Even crumbs out and smooth gently over the cake with the back of a spoon. Cover and set in the fridge overnight.

See 1-minute video.

*TO TURN OUT

Place a cake stand or large, flat serving plate upside down over the loose bottom pan and invert the cake onto the plate. Push the cake out by pressing on the loose base of the pan and remove the base. Peel away the paper, which will now be on top of the cake. Serve plain or decorate with lemon zest, fresh fruit, and/or cream.

PIE DISH – NOT ILLUSTRATED

Simply sprinkle the buttered crumbs over the base of the dish and pour the mixture over the crumbs. Level, cover, and refrigerate overnight. Serve plain or decorate with fresh fruit, and/or cream.

VARIATION

CHEESECAKE MOUSSE

No biscuit base is needed for this recipe. Divide the cheesecake mixture evenly between 8 glasses or dessert bowls. Cover and refrigerate for at least 4 hours. Top with seasonal fruits mixed with granadilla pulp.

Or see Cherry Cheesecake Recipe.

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