Lemon Myrtle Cheesecake

Prep time:

Cook time:

Serves: 8

This traditional unbaked cheesecake gets a taste of Australia with a wattleseed and macadamia base and fresh lemon myrtle cream cheese filling. It makes an impressive dessert when entertaining visitors from overseas!

  • base:
  • 210g digestive biscuits
  • 85g cup macadamia nuts
  • 1 tsp Herbie’s Spices ground wattleseed
  • 120g butter, melted
  • filling:
  • 1 tbsp gelatine crystals or 5 sheets
  • 3 tbsp water
  • 500g full fat cream cheese, room temperature
  • 120g caster (superfine) sugar
  • ½ tsp vanilla extract
  • 2 tsp Herbie’s Spices ground lemon myrtle
  • 1 tsp finely grated lemon zest plus extra to serve (optional)
  • 250ml table (18%) cream

  1. For base, blitz biscuits, macadamias, vanilla bean powder and wattleseed in a food processor until fine crumbs. Tip into a bowl and mix with melted butter until well combined. Press this into the base of 23cm springform pan using the back of a spoon to compact firmly. Refrigerate while making filling.
  2. Warm gelatine in water over low heat until dissolved, then add with cream cheese, sugar, vanilla, lemon myrtle and lemon zest in a large bowl. Beat with an electric mixer until smooth then beat in cream.
  3. Pour filling over base and refrigerate for at least 4 hours to set before serving.