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.
- 250g plain sweet biscuits crushed
- 125g macadamia nuts, toasted and crushed
- 50g shredded coconut, toasted
- 125g butter, melted
- 1½c caster sugar
- 500g cream cheese, softened
- 600ml cream
- 2 tablespoons lemon myrtle leaf, ground
- 3½ gelatine leaves
- 1T vanilla extract
- 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 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.
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
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 😉
Tina @ bitemeshowme recently posted..Orto Trading Co, Surry Hills
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!
this looks amazing, loving the rustic part base!
milkteaxx recently posted..easy (and delicious!) chinese bbq pork (char sui) tarts!
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:)
Gourmet Getaways recently posted..Red Velvet Whoopie Pies
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.
ChopinandMysaucepan recently posted..Spanner Crab Salad
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
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.
Anna @The Littlest Anchovy recently posted..Char-Grilled Eggplant with Lemon Herb Israeli Couscous and a Yoghurt Sauce
Lemon myrtle and macadamia nuts – I can almost taste it through the screen. How perfectly Australian ;D
JJ – 84thand3rd recently posted..Gluten-Free Crepes with Peach & Blueberry Compote
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.
Wow what a great recipe..
bristol plasterers recently posted..picture-179
This looks so good! There is always something about cheesecake + lime that always seems to create the perfect outcome!
Food is our religion recently posted..Dos Senorita, Gladesville
Looks stunning bet this would be good with lime too.
Garth recently posted..Sultana cake – recipe for tea time
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.
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/
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.
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!
Hi Kylie,
So happy that the cheesecake was a hit. Glad I could be a part of your NAIDOC week at work, yay!
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
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 🙂
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.
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.
Hi Sara, This looks amazing. I am going to give it a try. 🙂
Simone I do hope that you enjoy!
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
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.