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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

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Lemon Myrtle Cheesecake + Roasted Macadamia Crust

Lemon Myrtle Cheesecake + Roasted Macadamia Crust
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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?

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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

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