Lemon Myrtle & Macadamia Nut Cheesecake
Blend flour, sugar, macadamias and lemon myrtle until macadamias are ground into small bits, but still visible in the mixture. Add cold butter, processing very briefly- only long enough for a crumbly texture, not a paste.
Press ¾ of the mixture into the base of a prepared 24cm springform pan. Refrigerate the remaining crumble mixture (for the topping on the cheesecake).
For the filling
1 cup castor sugar
750g cream cheese, softened
4 large eggs, at room temperature
300ml sour cream
2 tspns pure vanilla essence
1½ tsps ground lemon myrtle
Blend the cream cheese and sugar until smooth. Add the eggs, one at a time, beating for 20 seconds after each addition. Slowly add the sour cream, vanilla essence and lemon myrtle until well mixed. Scrape filling onto the prepared base, smoothing the top.
Bake for 1-1½ hours at 160C, without opening the oven door, until the top of the cheesecake is a light golden brown. Turn the oven off.
Open the oven door just long enough to scatter the reserved crumble topping evenly over the top of the cheesecake. Close the oven immediately, and let the cheesecake stand, undisturbed, for another 2 hours in the hot oven. The crumble topping will lightly toast while the oven gradually cools. Cool the cheesecake to room temperature, then chill in the fridge.
Serve with Wild Fruit in Syrup or your favourite fresh fruit.
LEMON MYRTLE CUSTARD
Heat 500ml milk, ¾ cup sugar and 10g Ground Lemon Myrtle in a saucepan. When almost boiling add 4 tablespoons custard powder blended with a little milk. Cook on low heat until thick. Allow to cool, then whip 200ml cream and fold into cool custard.
LEMON MYRTLE BISCUITS
500gm sifted SR flour
25gm Ground Lemon Myrtle
1. Cream together sugar and butter add the eggs one at a time, fold in flour and lemon myrtle until combined roll into small balls
2. Flour fork and press slightly bake in moderate oven (Approx 180C) for 12 to 15 minutes
3. Cool and store in an airtight container
Lemon Myrtle Tea can be prepared which is said to have a relaxing effect:
Bring 2 cups of water to the boil, add 8 fresh/dried lemon myrtle leaves, 5cm piece of ginger and 2 teaspoons of honey. Turn off heat. Allow to rest for a minimum of 10 minutes. Strain and serve.
Lemon Myrtle Cheesecake
INGREDIENTS for base
1. 1 Tablespoon Wattleseed
2. 1 cup plain flour
3. half cup sugar
4. one cup macadamia nuts
5. 120ml Macadamia Oil
6. 2 tablespoons water
Preheat oven to 180C.
In a food processor all the above ingredients . Then press into the bottom of a greased baking dish and bake for 15 mins. Allow to cool.
INGREDIENTS for filling
1. 2 TablespoonsLemon Myrtle
2. 500gm cream cheese
3. 1 cup sugar
4. 3 large free range eggs.
Blend above ingredients. Beat until mixture is fluffy. Pour into cooled crust and then bake for 20 minutes or until set.