Lemon myrtle cheesecake is a super easy no bake cheesecake recipe. The use of ground lemon myrtle gives a classic cheesecake a tasty Australian twist.
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.
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.
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?
Lemon Myrtle Cheesecake Recipe
- 250 grams plain sweet biscuits crushed
- 125 grams macadamia nuts toasted and crushed
- 50 grams shredded coconut toasted
- 125 grams butter melted
- 360 grams (1 ½ cups) caster sugar
- 500 grams cream cheese softened
- 600 ml cream
- 8 teaspoons (2 tablespoons)lemon myrtle leaf ground
- 3 ½ gelatine leaves
- 4 teaspoons (1 tablespoon) 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 3 tablespoons 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.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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