Lemon Myrtle Cheescake with Macadamia Crumble

This is a deliciously dense, baked New York-style cheesecake, with a rainforest twist. The rich creaminess of the filling contrasts with the crunchy texture of the base and the macadamia crumble topping. To make it easy, the same mixture is used for the base and crumble. The subtle flavour of our beautiful native Lemon Myrtle (Backhousia citriodora) gives this cheesecake a unique taste.

Ingredients

For the base and crumble topping
100g plain flour
1 cup caster sugar
150g macadamia nuts
100g butter (cold, cut into chunks)
½ tsp lemon myrtle, ground dried leaf

For the filling
1 cup castor sugar
750g cream cheese, softened
4 large eggs, at room temperature
300ml sour cream
2 teaspoons pure vanilla essence
1½ teaspoons lemon myrtle, ground dried leaf

Method

Place flour, sugar, macadamias and lemon myrtle in the bowl of a food processor. Process briefly 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).

Preheat the oven to 160 degrees C. Place the cream cheese and sugar in a large bowl and beat until smooth using the electric mixer on medium speed.Add the eggs, one at a time, beating for 20 seconds after each addition. Slowly add the sour cream, vanilla essence and lemon myrtle while continuing to mix. Scrape filling onto the prepared base, smoothing the top. Bake for 1-1½ hours, 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 chilled all by itself, or with your favorite fresh fruit. Enjoy!