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?