• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

Lemon Myrtle Cheesecake + Roasted Macadamia Crust

April 22, 2018 by Salma 6 Comments

Lemon Myrtle Cheesecake + Roasted Macadamia Crust
Inspired by Australian natives, this cheesecake is deliciously zesty with a combination of lemon myrtle, lemon and sour cream, rounded out with a buttery roasted macadamia crust. Lemon myrtle’s flavour profile is reminiscent of lemongrass, and is delightful in citrus-based desserts such as this one. This cheesecake is dangerously addictive and definitely one of those treats you’ll have trouble sharing!

Lemon Myrtle Cheesecake + Roasted Macadamia Crust
Lemon Myrtle Cheesecake + Roasted Macadamia Crust

Print

Lemon Myrtle Cheesecake + Roasted Macadamia Crust

Lemon Myrtle Cheesecake + Roasted Macadamia Crust

★★★★★

5 from 2 reviews

Makes one 20cm (8”) cheesecake and serves 8-10 people

Ingredients

Scale

Crust

  • 200g digestive biscuits
  • 80g macadamias
  • 80g unsalted butter, melted

Filling

  • 500g cream cheese
  • 150g caster sugar
  • 2 tsp ground lemon myrtle spice
  • Zest and juice (60ml or ¼ cup) of 1 lemon
  • 2 eggs
  • 100g sour cream, cold
  • Icing sugar, to dust

Instructions

Crust

  1. Preheat oven to 180°C (160° fan-forced), and line a 20cm (8”) springform pan with removable base with baking paper.
  2. Place macadamias on a tray and roast for 5-7 minutes or until fragrant, taking care not to burn. Allow to cool completely.
  3. Process digestive biscuits with macadamias in a food processer until fine, then mix with melted butter.
  4. Press mixture evenly over the base and sides of springform pan then refrigerate for 30 minutes.

Filling

  1. Beat cream cheese, sugar, lemon myrtle and zest in an electric mixer with paddle attachment until smooth.
  2. Beat in eggs, one by one, then sour cream, then lemon juice, until smooth and creamy.
  3. Pour filling into crust, then bake for 40-45 minutes in preheated oven. When done, the cheesecake should appear set but have a gentle wobble in the centre.
  4. Allow to cool completely in oven with door ajar, then refrigerate until set, ideally overnight.

To serve

  1. Dust with sifted icing sugar, and serve chilled or at room temperature, according to personal preference.

Enjoy!

Notes

(1) Macadamias are found in abundance in Australia, but if you’re having trouble sourcing them, substitute with cashew nuts.

(2) Ground lemon myrtle spice is readily available from speciality food stores around Australia, but if you can’t pin it down, you can use an extra couple of teaspoons of lemon or lime zest instead.

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

You may also like:
Lemon and Blueberry Layer Cake + Cream Cheese Frosting
Meyer Lemon Curd + White Chocolate Cheesecake Tart (gf)
Lemon Rose Pistachio Cakes + Grapefruit Glaze (gf)

Filed Under: Cheesecakes Tagged With: Lemon, Lemon myrtle, Macadamia

Previous Post: « Chocolate Salted Caramel Brownie Cake + Fresh Figs
Next Post: Lemon and Elderflower Syrup Cake »

Reader Interactions

Comments

  1. Marsha | Marsha's Baking Addiction

    April 25, 2018 at 7:56 am

    Such a gorgeous cheesecake!

    Reply
    • Salma

      May 1, 2018 at 9:07 pm

      Thank you so much Marsha!

      Reply
  2. Libby Kelly

    September 7, 2020 at 2:16 pm

    So many wonderful comments when I made this cheesecake. I tweeted by adding a teaspoon of lemon myrtle to the crust and finger-limes to the filling. So easy and stunning to make. Thank you

    ★★★★★

    Reply
    • Salma

      September 15, 2020 at 9:53 pm

      Hi Libby,
      Thanks for baking my recipe and leaving a comment, I really appreciate it. I’m delighted to hear you found the recipe easy to follow and that you and your loved ones enjoyed it. Your additions of extra lemon myrtle and finger-limes sound absolutely divine, I will definitely have to try that next time I bake this recipe myself!

      Kind regards,
      Salma

      Reply
  3. Maxine

    October 6, 2020 at 10:00 pm

    Amazing on the first go making this. The taste is just the right amount of lemon and the crust is not too sweet. I recently sourced some ground lemon Myrtle and have now put it to good use. Thank you for this recipe. Will make this again and share onto friends if they ask.

    ★★★★★

    Reply
    • Salma

      October 7, 2020 at 8:37 pm

      Hi Maxine,
      Thanks so much for the fantastic feedback on this recipe, I’m absolutely delighted to hear you enjoyed making this recipe. I love the unique scent of lemon myrtle, and I find it pairs so well with the macadamias and lemon in this cheesecake. Thanks for comments and support, and hope you enjoy baking more recipes from my blog.
      Kindest,
      Salma

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
How is it February already?! A little throwback to How is it February already?! A little throwback to the first recipe I created for @harrisfarmmarkets last year, and still one of my favourites. Because who doesn’t love chocolate and raspberries? 😍
Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Wishing everyone a beautiful day 💕 Wishing everyone a beautiful day 💕
I’ve been spending most of my days blissfully cu I’ve been spending most of my days blissfully cuddled up feeding a newborn lately so this festive season has been pretty light on the baking front, but I did manage to squeeze in one batch of our favourite gingerbread cookies this year. Most of them weren’t quite as delicate as the ones pictured here thanks to our little one. Instead we’ve had a batch shaped as dinosaurs, cars and planes, and drizzled with crazy coloured lemon royal icing and covered in sprinkles, but they tasted perfect. And even though it takes double the time baking with a small child, requires a LOT of patience, and a significant amount of gingerbread dough seems to suspiciously go missing every time I turn around, I really do love seeing the sparkle in their eyes and watching their skills develop and creativity blossom. What do you think, yay or nay to baking with kids?
These Gingerbread Mini Bundt Cakes + Lemon Glaze a These Gingerbread Mini Bundt Cakes + Lemon Glaze are divine this time of year (or any time really!), with an intoxicating spicy aroma pairing perfectly with tangy lemon icing. I posted this recipe 4 years ago but decided to give it a face lift recently with new images. And because everyone loves a good ol’ before and after, swipe across for one of the original images. What do you think? 😊
Follow @thepolkadotter on Instagram

Latest Blog Posts

Persian Love Pavlova | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter
Roasted Strawberry, Lime & White Chocolate Layer Cake | The Polka Dotter
Blood Orange & Ginger Syrup Cake {gluten-free} | The Polka Dotter
Apple & Earl Grey Teacake | The Polka Dotter
Hibiscus Poached Pear Pavlova | The Polka Dotter

Copyright © 2021 · Foodie Pro & The Genesis Framework

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok