Lemon Myrtle Cheesecake
| Recipe By: Lee Etherington |
| SERVES 6 |
|
Perfect for your next dinner party… A definite crowd pleaser. Tip: Make the cheesecake the day before serving. The essential oil in the Lemon Myrtle (citral) will infuse the cheesecake overnight. |
Ingredients
Base
3/4 packet of Nice or other plain sweet biscuit
130g melted butter
1/4 tsp Lemon Myrtle
Crush into small crumbs, mix in butter & press into a pie or flan plate.
Filling
125g margarine
250g cream cheese
1 cup caster sugar
1 tsp vanilla essence
1 tablespoon Lemon Myrtle
Method |
Put all ingredients in mixer and cream, beat until light & fluffy. Pour over biscuit base and place in refrigerator overnight. Flavour improves on maturity over 2 days so make a day or so before use to allow the Lemon Myrtle to infuse the filling. Yum! Can also make a New York Style baked cheesecake adding around 1 tbs of ground Lemon Myrtle to the filling and allowing to sit at least overnight to infuse.