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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 mousse – the perfect featherlight dessert.

Whichever way 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 (Whey Powder, Cheese, Corn Flour, Emulsifier, Flavouring)
  • Salt
  • Flavouring
    • Dry Mix: Cow's Milk
    • Added Ingredients: Cow's Milk
    • This product has been manufactured in a factory that uses tree nuts.
    • Water: 1¼ Cups (310 ml) Tap Water, Cold
    • Cream Cheese: 1 x 250 g Tub Medium Fat Cream Cheese or Smooth Cottage Cheese
    • Cream: 1 Cup (250 ml) Fresh Cream, Well Chilled
    • For Fridge Cake – Butter: 2 T (30 ml) Butter, Melted; Biscuits: 8 x Tennis Biscuits, Crumbed
    • 8 x Individual Glasses
    • Or Loose Bottom Cake Tin (18 - 20 cm x 7 cm Deep)
    • Electric Beater
    • No baking is required.
    • Cover and refrigerate for at least 4 hours or best overnight.

    INDIVIDUAL CHEESECAKE SERVINGS – ILLUSTRATED ON THE FRONT OF THE BOX

    • Measure 1¼ cups (310 ml) cold tap water into a medium size mixing bowl.
    • Sprinkle the contents of the pack over the water.
    • Add the cream cheese or smooth cottage cheese and beat slowly until well blended.
    • In a smaller mixing bowl, whip the cream until firm. Add it to the cheesecake mixture and fold in by hand or beat in on slow speed until blended.
    • Divide the prepared cheesecake mixture evenly between 8 glasses or dessert bowls.
    • Cover and refrigerate for at least 4 hours or best overnight.
    • Top with berries, seasonal fruit, or granadilla pulp.


    FRIDGE CHEESECAKE – ILLUSTRATED ON THE SIDE OF THE BOX

    • Line the base of an 18 cm or 20 cm loose-bottom cake tin with a neat circle of baking paper.
    • If you prefer a firmer texture for the fridge cake, reduce the water to 1 cup (250 ml) only.
    • Mix as above.
    • 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 out the crumbs and smooth them gently over the cake with the back of a spoon.
    • Cover and allow to set in the fridge overnight.


    To Turn Out:

    • Place a cake stand or large flat serving plate upside down over the loose-bottom tin and invert the cake onto the plate.
    • Push the cake out by pressing on the loose base of the tin. 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.


    To stabilise fresh cream: Add 1 T (15 ml) of dry Cheesecake Mix to 1 cup (250 ml) of fresh cream before whipping. It helps to stabilise the cream and prevents weeping on standing. Store the opened foil bag, tightly sealed, in the fridge.


    SMOOTHIES:

    • Add 2 T (30 ml) of dry Cheesecake Mix to fruit smoothies. It will thicken the smoothie mixture and add great flavour.
    • Store the opened foil bag, tightly sealed, in the fridge.

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