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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:



      Prep Time

      30 min

      Total Time

      3 hrs

      Serving Size




      100g ginger nut biscuits (supplement this for plain biscuits if not)

      150g plain biscuits

      4 tsp. wattleseed

      80g melted butter

      Pinch of salt


      340g cream cheese

      200ml cream

      2 tsp. ground Lemon Myrtle

      1 tsp. Vanilla Extract

      115g raw caster sugar



      1. Crush the biscuits in a sealable bag using a rolling pin. Mix in the Wattleseed and Salt. Empty into a bowl and pour over the butter and mix thoroughly. Mould into a 23cm round baking tin by pressing firmly into the base of the tin with your fingers. Place in the fridge to set.


      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.

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