Lemon Myrtle Cheesecake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325掳F and grease a springform pan.
• STEP 2.In a mixing bowl, combine the crushed biscuits and melted butter. Press the mixture into the bottom of the prepared pan.
• STEP 3.In a large bowl, beat the cream cheese until smooth. Add the sugar, lemon myrtle powder, lemon juice, and vanilla extract. Mix until well combined.
• STEP 4.Add the eggs one at a time, mixing well after each addition. Pour the filling over the crust in the pan.
• STEP 5.Bake for 45-50 minutes, or until the center is set and the edges are slightly golden. Remove from the oven and let cool completely.
• STEP 6.Refrigerate for at least 4 hours, or overnight, before serving. Serve chilled and enjoy the unique flavors of lemon myrtle.

Cooking Tips

• Lemon myrtle powder can be found in specialty stores or online. If unavailable, you can substitute with lemon zest.
• For a smoother texture, strain the lemon juice before adding it to the filling.
• To prevent cracks on the surface of the cheesecake, avoid overmixing the batter.

Storage and Serving

• Store the cheesecake in the refrigerator, covered, for up to 5 days.
• Serve chilled for the best flavor and texture.
• Garnish with fresh lemon slices or a dusting of powdered sugar for an extra touch.