Myrtle's Lemon Cheesecake recipe is a delicious twist with fresh and zingy undertones ~ Enjoy!
What you need
250g plain sweet biscuits crushed
125g macadamia nuts, toasted and crushed
50g shredded coconut, toasted
125g butter, melted
1½ cups caster sugar
500g cream cheese, softened
2 Tablespoons Madura Australian Lemon Myrtle leaf, ground
3½ gelatine leaves
1 Tablespoon vanilla extract
Blueberries and a fresh cup of Madura Australian Lemon Myrtle Tea to serve
In a large bowl place crushed biscuits, macadamia nuts, coconut, butter and ½ cup of the caster sugar. Mix until all ingredients are completely combined.
In a 26cm round spring form pan | or 6 small individual flan tins, press crumbs in to the base and up the sides to form your shell. Press firmly, you may wish to use the bottom of a glass to assist you. Place in the fridge to chill until your filling is ready.
Grind the Madura Australian Lemon Myrtle with a mortar & pestle until it reaches a very fine texture.
Place the gelatine leaves in a bowl and cover with cold water - allow to soften. Once softened, squeeze out excess water and place in a small saucepan, add 3 Tablespoons of the softening water and Australian Lemon Myrtle. Over low heat melt the gelatine. Take off heat and set aside.
Place cream cheese, sugar and vanilla in the bowl - beat until mixture is very smooth and creamy.
Slowly add the, now cooled (but still liquid), lemon myrtle gelatine to the cream cheese mixture, turn the speed up and keep beating on high for 5 minutes. Reduce speed and slowly pour in the cream. Continue to beat until well combined.
Remove shell from the fridge and pour in cream cheese mixture. Place cheesecake in fridge to chill and set.
Once set, add a dollop of cream, blueberries to garnish and serve with a cup of your favourite Madura tea!
See our Lemon Myrtle Range