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
Makes one 20cm (8”) cheesecake and serves 8-10 people
- 200g digestive biscuits
- 80g macadamias
- 80g unsalted butter, melted
- 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
- Preheat oven to 180°C (160° fan-forced), and line a 20cm (8”) springform pan with removable base with baking paper.
- Place macadamias on a tray and roast for 5-7 minutes or until fragrant, taking care not to burn. Allow to cool completely.
- Process digestive biscuits with macadamias in a food processer until fine, then mix with melted butter.
- Press mixture evenly over the base and sides of springform pan then refrigerate for 30 minutes.
- Beat cream cheese, sugar, lemon myrtle and zest in an electric mixer with paddle attachment until smooth.
- Beat in eggs, one by one, then sour cream, then lemon juice, until smooth and creamy.
- 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.
- Allow to cool completely in oven with door ajar, then refrigerate until set, ideally overnight.
- Dust with sifted icing sugar, and serve chilled or at room temperature, according to personal preference.
(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.
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)
Marsha | Marsha's Baking Addiction
Such a gorgeous cheesecake!
Thank you so much Marsha!
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
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!
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.
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.