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–+ servings
Lemon Myrtle Cheesecake

Lemon Myrtle Cheesecake with Macadamia Praline

Shilpi & Etienne | between2kitchens
A deliciously creamy cheesecake with a zesty lemon myrtle flavour, garnished with a crunchy macadamia praline, is a perfect dessert for any gathering.
5 from 3 votes
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Baking, Dessert
Cuisine Australian
Servings 8 people
Calories 602 kcal

Equipment

  • cake form 23cm (9inch) wide
  • baking tray
  • food processor
  • kitchen mixer
  • mixing bowls

Ingredients
 
 

for the dough

  • 3 tablespoon caster sugar
  • 70 gram unsalted butter
  • 1 egg
  • 90 gram all purpose flour
  • 65 gram almond meal

for the base

  • 125 gram unsalted butter melted

for the cheesecake mix

  • 500 gram cream cheese
  • 100 gram sour cream
  • 100 gram caster sugar
  • ¼ teaspoon vanilla essence
  • 3 eggs
  • 1 tablespoon lemon myrtle
  • 2 teaspoon lemon juice and zest from 1 small lemon

for the garnish

Instructions
 

for the dough

  • In a bowl using a hand mixer or kitchen aid combine butter, sugar, eggs and lemon myrtle.
  • With the mixer on low, add flour and almond meal until all is well combined. On a floured surface shape the dough into a disc.
  • If the texture of the dough allows, roll out the dough into ½ cm (¼ inch) thickness. If too soft, place the dough in the fridge for 30 minutes to firm it up and then roll out.
  • Place the rolled out dough on a baking tray lined with baking paper and bake in a pre-heated oven at 175°C (350°F) for 15-20 minutes until the dough has turned brown.
  • Once the shortbread dough has cooled, break it into small pieces to use for the base of the cheesecake

for the base

  • In a food processor crush the shortbread dough until mixture resembles breadcrumbs. Add melted butter to the crushed shortbread and process again until all combined.
  • Line the cake form with baking paper. Press the mixture to the bottom of your cake form and continue along the sides to build the base of the cheesecake. Refrigerate for at least 20 minutes for the base to set.

for the cheesecake mix

  • In a large bowl combine the cream cheese, sour cream, sugar, vanilla essence, eggs, lemon rind, lemon juice and lemon myrtle.
  • Use a hand blender with the whisk attachment and mix well to combine.
  • Pour the mixture into the cake form with the biscuit base and place, smoothen it out with a spatula or the back of a spoon.
  • Transfer to the baking tray. Add a layer of water to the base of the tray and bake in a pre-heated oven at 160°C (325°F) for 50 minutes.
  • Bake until set. To check insert a wooden skewer in the centre of the cake. If there is batter stuck to it then cook a bit longer. Take the cheesecake out of the oven and allow to cool for at least two hours.

for the garnish

  • Whip the cream and garnish the cheesecake with it or serve on the side.
  • Mix the macadamia brittle in a food processor to a chunky crumb like consistency and sprinkle on top.

Notes

to store the cheesecake
Cheesecake can be stored in the fridge for up to 5 days. It will still be  fine after 5 days but the taste and texture will not be as nice anymore.

Nutrition

Nutrition Facts
Lemon Myrtle Cheesecake with Macadamia Praline
Amount Per Serving (110 g)
Calories 602 Calories from Fat 450
% Daily Value*
Fat 50g77%
Cholesterol 205mg68%
Sodium 234mg10%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 20g22%
Protein 10g20%
Vitamin A 1645IU33%
Vitamin C 1mg1%
Calcium 110mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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