Lemon Myrtle Cheesecake Recipe: A Simple, Delicious Guide
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When it comes to indulging in a unique and satisfying dessert, look no further than this lemon myrtle cheesecake recipe. Its delightful combination of citrus and creamy elements will leave your taste buds craving more. Not only is it simple to prepare, but the use of lemon myrtle adds a touch of Australian flavour that elevates this classic dessert to a whole new level.
As you embark on this culinary journey, you’ll find that creating a perfect lemon myrtle cheesecake is both easy and gratifying. By following this carefully crafted recipe, you’ll produce a dessert that is balanced in its sweetness and tanginess, with the subtle, refreshing note of lemon myrtle throughout. Whether you’re entertaining guests or simply treating yourself to a sumptuous dessert, this cheesecake is sure to impress.
Your task is to gather your ingredients and prepare yourself for a delightful experience in the kitchen – you won’t be disappointed by the outcome. The beautifully presented, mouth-watering dessert you’ll create is undoubtedly worth every bit of effort you put in. So, why not give it a go and see just how delectable a lemon myrtle cheesecake can be?
In this section, you will find the ingredients required for making a delicious lemon myrtle cheesecake. The ingredients are divided into three sub-sections: Crust, Filling, and Topping.
For the crust, you will need the following ingredients:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 1 tbsp caster sugar
Combine these ingredients to form the base of your lemon myrtle cheesecake.
The filling ingredients are as follows:
|500g cream cheese, softened||1|
|300ml double cream||1|
|150g caster sugar||1|
|2 tsp lemon myrtle powder||1|
|1 tsp vanilla extract||1|
|3 large eggs||1|
Combine these ingredients to create the creamy filling for your cheesecake.
Lastly, prepare the topping with these ingredients:
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp lemon myrtle powder
Whisk these ingredients together to make a delicious topping for your lemon myrtle cheesecake.
In this section, you will learn the steps to prepare a delicious lemon myrtle cheesecake. Let’s go through the preparation process, divided into sub-sections for your convenience: preparing the crust, the filling, and the topping.
Preparing the Crust
First, gather the following ingredients for the crust:
- 200g digestive biscuits
- 100g unsalted butter, melted
- 1 tbsp granulated sugar
Crush the digestive biscuits into fine crumbs using a food processor or placing them in a plastic bag and rolling over them with a rolling pin. Mix the biscuit crumbs with the melted butter and sugar until combined. Press the mixture into the base of a 20cm springform tin, ensuring it is evenly spread. Refrigerate the crust for 30 minutes to set it in place.
Preparing the Filling
Next, gather the ingredients for the filling:
- 500g cream cheese, room temperature
- 200g caster sugar
- 3 large eggs
- 200ml sour cream
- 2 tsp lemon myrtle, finely ground
- Zest and juice of one lemon
Using an electric mixer, beat the cream cheese and sugar together on medium-low speed until smooth. Add the eggs, one at a time, mixing after each addition, followed by the sour cream. Then mix in the lemon myrtle, lemon zest, and lemon juice until well combined. Pour the filling over the prepared crust, making sure it’s spread evenly.
Preparing the Topping
Finally, gather the ingredients for the topping:
- 200ml double cream
- 1 tbsp caster sugar
- 1 tsp lemon myrtle, finely ground
Whip the double cream, sugar, and lemon myrtle together until soft peaks form. Spread the topping over the cheesecake filling, ensuring it covers the entire surface. Refrigerate your lemon myrtle cheesecake for at least 6 hours, or overnight, for the best results.
Baking and Assembly
Preheat your oven to 165°C (325°F). Grease and line a 23cm (9 in) springform cake tin with parchment paper.
In a large bowl, mix together the crushed biscuits and melted butter. Press this mixture into the base of your prepared tin, ensuring it is level and compact. Bake your crust for 10 minutes, then remove the tin from the oven and let it cool. Maintain the oven temperature.
Meanwhile, create the filling by beating together the cream cheese, sugar, and lemon myrtle until smooth. Add the eggs, one at a time, ensuring each is well incorporated before adding the next. Pour the filling evenly over the cooled crust.
Place your cheesecake tin onto a baking tray and bake for 50-55 minutes, or until the edges are set and the centre has a slight wobble. Remove from the oven and allow it to cool to room temperature before proceeding to the chilling process.
Chilling and Final Assembly
Once your cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours or ideally overnight. This will allow the cheesecake to set properly.
When you are ready to serve your lemon myrtle cheesecake, carefully remove it from the springform tin and discard the parchment paper. Use a sharp knife to slice the cheesecake into equal portions.
For an attractive presentation, garnish each slice with a light dusting of icing sugar, a sprig of fresh mint or additional lemon myrtle leaves, and serve with a side of fresh berries or whipped cream. Enjoy your delicious and unique lemon myrtle cheesecake!
When you’re ready to serve your lemon myrtle cheesecake, consider these delightful and easy serving suggestions:
- Top your cheesecake with a dollop of whipped cream, a sprinkle of lemon zest, and a small sprig of fresh lemon myrtle for a pop of colour and added flavour.
- Pair the cheesecake with a refreshing lemon myrtle infused sorbet, combining a creamy texture with a tangy palate cleanser.
- Drizzle a homemade lemon myrtle syrup on your plated cheesecake to elevate its presentation and enhance the lemon notes.
For a more indulgent option:
|Chocolate Ganache||Combine 200ml of double cream and 200g of quality dark chocolate, whisking until smooth. Then, drizzle over the top of your cheesecake for a showstopper dessert.|
|Berry Compote||Simmer a mixture of fresh or frozen blueberries, raspberries, and strawberries with a bit of sugar and lemon juice until slightly thickened. Cool before serving alongside the cheesecake.|
Don’t shy away from experimenting and finding your favourite way to serve your lemon myrtle cheesecake. Remember, the key is to complement the delicate flavours and creamy texture of the cheesecake with complementary components that elevate your dessert experience.
Storage and Shelf Life
To store your lemon myrtle cheesecake, place it in an airtight container before transferring it to the fridge. This way, you can maintain its freshness and prevent it from absorbing other flavours.
Refrigerated cheesecakes typically last for up to 5 days, ensuring you enjoy their delicious taste and texture for as long as possible. Don’t forget to check the cheesecake regularly for any signs of spoilage, such as mould or an off smell, and discard it if necessary.
If you’d like to keep your lemon myrtle cheesecake for an extended period, consider freezing it. Here’s a simple guide to freezing and thawing cheesecakes:
- Allow the cheesecake to cool completely after baking.
- Place the cheesecake on a baking sheet and freeze for about 1 hour, or until it’s firm.
- Once firm, wrap the cheesecake tightly in plastic wrap and aluminium foil.
- Store the wrapped cheesecake in a large, airtight freezer-safe container for up to 1 month (source).
- To thaw, remove the cheesecake from the freezer and place it in the fridge for several hours or overnight.
By following these storage tips, you can enjoy your lemon myrtle cheesecake whenever you please while keeping it fresh and delectable.
Frequently Asked Questions
Here are some common questions and answers about lemon myrtle cheesecake:
What is lemon myrtle?
Lemon myrtle is an Australian native plant known for its fragrant leaves that have a strong lemon-lime aroma. Its botanical name is Backhousia citriodora. It is often used in culinary applications to impart a distinct citrus flavour to dishes like our cheesecake recipe.
Can I use store-bought lemon myrtle?
Yes, you can use store-bought lemon myrtle. It is typically available in dried or ground form at specialty food stores or online. Ensure you source a high-quality product for the best results in your cheesecake.
What type of cream cheese should I use?
Use a full-fat, brick-style cream cheese for the best texture and flavour. Avoid using low-fat or whipped varieties, as they might affect the consistency of your cheesecake.
Can I make the cheesecake gluten-free?
Certainly! To make a gluten-free lemon myrtle cheesecake, replace the regular digestive biscuits with gluten-free alternatives. Ensure all other ingredients are also gluten-free and suitable for your needs.
How should I store the cheesecake?
Store your lemon myrtle cheesecake in an airtight container in the fridge for up to five days. For a longer storage time, you can freeze individual slices wrapped in plastic wrap for up to 1 month (source). To enjoy, simply defrost in the refrigerator overnight and serve chilled.