Lemon Myrtle Cheesecake + Roasted Macadamia Crust

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5 from 2 reviews

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



  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.


  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.



(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.