Lemon Myrtle Cheesecake with a nutty Wattleseed Crust
Enjoy this delicious Lemon Myrtle Cheesecake with a crunchy Wattleseed crust. A uniquely Australian desert that is simple, easy and can be done fast. Here’s how:
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Base: 100g ginger nut biscuits Cheesecake: |
1. Beat cream cheese with an electric mixer in a large bowl until it has the same consistency as thickened cream.
2. In a different bowl, whip the cream. Fold both mixtures together and add the vanilla extract, ground lemon myrtle, and sugar until it is combined.
3. Spread the topping over the base. Place back into the fridge and allow to set for 2-3 hours. |
Looking to try Lemon Myrtle? Get some here.
1 comment
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I loved this recipe last time I made it, but has it been changed? There’s no instructions for making the base anymore…?!
Denise on