Lemon Myrtle Cheesecake April 2, 2015 23:20

Recipe By: Lee Etherington

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.



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.


125g margarine

250g cream cheese

1 cup caster sugar

1 tsp vanilla essence

1 tablespoon Lemon Myrtle


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.