I have had a bit of a love affair with lemon myrtle for a few years now. First discovered at a local growers’ market. The stall holder had made up a cheesecake to showcase this Australian native herb. Very clever marketing, It worked, I purchased a packet of dried ground lemon myrtle leaves from her without hesitation. Lemon myrtle has been a staple amongst my dried herbs ever since.
Lemon myrtle would be Australia’s most popular native herb. It has a creamy lemon/lime fragrance and taste. I adore it. Extremely versatile, can be used in both savoury and sweet dishes.
If you are regular reader you know that lemon myrtle isn’t a stranger on Belly Rumbles. There have been a few recipes, green tea & lemon myrtle crème brulee and piece monteè with lemon myrtle crème patisserie.
The first recipe I ever made with lemon myrtle was cheesecake. I did say her marketing was clever. On the back of that first packet of ground lemon myrtle I purchased, was the recipe for the cheesecake sampled. Over the years I have moved away from that initial recipe and come up with one of my own.
I personally think this cheesecake is very Aussie in nature. As well as the native flavoured filling the base has crushed macadamia nuts. I have also added toasted coconut to give it a lovely toasted nutty flavour. You could get away with just using macadamias if you wanted.
Lemon Myrtle Cheesecake Recipe
Ingredients
- 250 grams plain sweet biscuits crushed
- 125 grams macadamia nuts toasted and crushed
- 50 grams shredded coconut toasted
- 125 grams butter melted
- 1 1/2 cup caster sugar
- 500 grams cream cheese softened
- 600 ml cream
- 2 tablespoons lemon myrtle leaf ground
- 3 1/2 gelatine leaves
- 1 Tablespoon vanilla extract
Instructions
- In a large bowl place crushed biscuits, macadamia nuts, coconut, butter and 1/2 cup of the caster sugar. Mix until all ingredients are completely combined.
- In a 26cm round spring form pan press crumbs in to the bottom and up the sides to form your shell. Press firmly, you may wish to use the bottom of a glass to assist you. Place pan in the fridge to chill until your filling is ready.
- Place 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 3T of the softening water. Over low heat melt the gelatine. Take off heat and set aside
- Place cream cheese, sugar, lemon myrtle and vanilla in the bowl for your stand mixer. If not using a stand mixer place in a large bowl. Beat until mixture is very smooth and creamy.
- Slowly add the, now cooled (but still liquid), 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 it is ready to serve.
Nutrition
This cheesecake has become a firm family favourite. Lemon myrtle just works magic into a boring old cheesecake. The nuts in the base add a lovely unexpected surprise. This non-bake recipe is very light as well. I do hope you enjoy one of my favourite cheesecakes. If you end up making it please drop me a line and let me know, would love to hear what you think.
Do tell dear Belly Rumbles’ reader, do you use Native Australian ingredients in your cooking?
Sara xxx
Lynda
I am trying to find that original recipe you first had on the back of the pack but can’t find it. do you have it still?
Sara
Hi Lynda, unfortunately I don’t have the original recipe still. I can’t even remember what brand of lemon myrtle it was as I now buy Herbies. So sorry I can’t be of more help.
Megan
Hi there, been making Lemon Myrtle infused Vodka for cocktails for years. Just wondering, if I have fresh leaves and a Thermomix do I pulverize L.M and use 2T of that or less given it’s freshly picked?
Sara
Hi Megan, I wish I could tell you. I am quite envious that you have access to fresh lemon myrtle. The product I use is ground dried lemon myrtle leaves, hope that helps.
Julie Ross
Hi Sarah, I’d like to make this for hubby’s birthday in a few days as it sounds delicious and different. My question is what brand/type/grade of gelatin did you use? Or do you have a suitable quantity for powdered gelatin? Want to make sure it sets, but isn’t like rubber! Thanks a million
Sara
Hi Julie,
Apologies for not coming back to you sooner. I probably used gold gelatine leaves for this recipe.
But, this is a handy little guide by Taste Mag, https://www.taste.com.au/entertaining/articles/gelatine-leaves/T2dB9xzc
You may find this useful
Cheers
Sara
Gill
Hi there
Just about to make this divine Cheese cake with Lemon Myrtle is it a miss print or do you need 2 Tablespoons
of Ground Lemon Myrtle I put teaspoons in my last one and it was a hit so a bit worried to put more
Sara
Hi Gill, Yes it is meant to be 2 tablespoons, it is very lemon myrtle heavy. If you only used 2 teaspoons last time and enjoyed it, then I say use 2 teaspoons again 🙂 Plus it also depends on the lemon myrtle that you have. I have found some to be a lot finer, almost powder like and some a lot coarser.
Simone Emery
Hi Sara, This looks amazing. I am going to give it a try. 🙂
Sara
Simone I do hope that you enjoy!
Julie White
This cheesecake is simply to die for. I had dehydrated and crushed leaves from my LM tree and was seeking recipes. I came across yours and gave it a go. I’m not a lover of cheesecake generally, but this was so light and fresh with just the right amount of lemon myrtle. The crumb was beautiful although next time I make it I’ll add more melted butter as the dry mix is quite large and didn’t feel the 125g was enough. Thank you.
Sara
So glad that you liked the recipe Julie, it is a firm favourite of ours and always enjoyed when made. That’s the beauty of melted butter you can always add a little more if you feel the crumb is too dry.
Elin
I made this for my book club catchup last night and it was absolutely delicious, will definitely be making it again. Thank you so much for the recipe, Elin
Sara
Hi Elin, I am so thrilled to hear from you and letting me know that you made the cheesecake for your book club get together. Doing a happy dance that you really enjoyed it 🙂
Kylie
Made this cheesecake for a NAIDOC week lunch at work, it was a hit! So creamy but light, and the macadamia in the crust is delicious. A recipe that I will keep coming back to for sure. Thank you Sara!
Sara
Hi Kylie,
So happy that the cheesecake was a hit. Glad I could be a part of your NAIDOC week at work, yay!
Adele
Gorgeous recipe, I too tried Lemon Myrle cheesecake at a food show, probably from the same people as you and bought it and made the recipe on the pack, I had forgotten about it until my son asked me to make it again and I found your recipe as I couldn get any lemon Myrle I substituted lime and lemon zest, it was a huge success, I have since got my hands on more Lemon Myrle and and just about to make your recipe for a family lunch tomorrow love your addition of macadamia and coconut even the non cheesecake lovers in my family love it.
Gemma P
I too have a love affair with lemon myrtle and now I have a new love affair with your cheesecake – it was superb! If anyone’s looking for another delicious lemon myrtle sweet treat then I highly recommend these caramels, they are to die for!! http://stirringchange.com/2015/11/26/lemon-myrtle-recipe-creme-fraiche-caramels/
Adele
Omg I also found this herb due to tasting a sample of the cheesecake at a stall, and also bought a packet with the recipe. My son recently asked me to make it for his birthday and I couldn’t remember the recipe (it has been years since I made it) so very happy to find your website. Now I have to track down some more lemon myrtle. He specifically asked for macadamia in the crust, can’t wait to see how it turns out.
Garth
Looks stunning bet this would be good with lime too.
Food is our religion
This looks so good! There is always something about cheesecake + lime that always seems to create the perfect outcome!
Rosemarie
The cheesecake looks delicious, love the idea of the base with macadamia nuts and coconut added also the idea of using lemon myrtle in the filling itself, will have to try.
bristol plasterers
Wow what a great recipe..
JJ - 84thand3rd
Lemon myrtle and macadamia nuts – I can almost taste it through the screen. How perfectly Australian ;D
Anna @The Littlest Anchovy
I love this recipe Sara! I am so interested in trying lemon myrtle – I love lemony herbs such as lemon verbena and lemon balm, so I think it is high time I got something a little closer to home.
Donna-Caroline Khoo
Hello Sara,
The Cheesecake looks amazing and with the flavour of lemon myrtle – I am sure that would be a really elegant and almost soothing taste.
My name is Donna-Caroline and I am from nectar and stone – a blog about cooking, fashion and lifestyle. I am starting to introduce myself to the food blog community and reach out to those I feel have a similar passion as mine. I hope to build some beautiful friendships along the way.
Donna
ChopinandMysaucepan
Dear Sara,
Your cheesecake looks delicious and I have never cooked with lemon myrtle before. Unfortunately for me, I don’t have a sweet tooth but a cheesecake is probably one of a handful of desserts I enjoy since it is slightly savoury.
Gourmet Getaways
Oh your cheesecake looks so delicious!!
I have lemon myrtle and aniseed myrtle trees growing so you are speaking to the converted 🙂 They are also very pretty trees:)
milkteaxx
this looks amazing, loving the rustic part base!
john | heneedsfood
Do I use Aussie native ingredients in my cooking? Um, hello, I sure do. There are so many native herbs that the average person haven’t even heard of. So many unique flavours! I adore this recipe, Sara. Because it’s a cheesecake as well as the fact you used a native ingredient!
Tina @ bitemeshowme
Oh this looks absolutely devine. I haven’t had too much lemon myrtle but I do love it when I get the chance to eat it. I’ll definitely have to try this no bake cheesecake of yours – anything no bake is a real winner really 😉