I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Madam Benoit

Monday, January 11, 2010

White Chocolate Lemon Myrtle Cheesecake

Well, here it is!  I had the most exciting time creating this recipe ~ artists love to experiment with food, but this is absolutely amazing!  I think you'll love it if you try it.

Lemon Myrtle leaf and oil can be purchased from http://www.lemonmyrtle.com/

White Chocolate Lemon Myrtle Cheesecake



1 packet of Scotch Finger Biscuits
125g melted Butter
Pinch of dried Cardamon
½ cup of crushed Macadamia Nuts


1 ½ heaped dessertspoons of Gelatine
¼ cup of Water
500g Cream Cheese
400g Tin Condensed Milk
150g White Chocolate
300mL of Cream
½ Teaspoon Lemon Myrtle Oil
1 Teaspoon dried Lemon Myrtle
½ cup of roasted semi crushed Macadamia Nuts


225g Frozen Raspberries
½ cup of Water
¼ teaspoon of dried Cardamon
2 dessertspoons of Sugar
1 heaped dessertspoon of Gelatine


1. Crush biscuits in food processor or with rolling pin and mix in Cardamon, Crushed Macadamia Nuts and melted Butter.
2. Press evenly into the base and up the sides of a lightly greased spring-form tin and refrigerate while preparing filling.
3. Melt Chocolate in the microwave for 2 ½ minutes.
4. Sprinkle Gelatine over the water in a small heatproof container – place in microwave for 30 seconds to heat and then stir until the Gelatine has dissolved. Cool for 5 minutes.
5. Beat Cream Cheese and Condensed Milk with electric mixer until smooth.
6. Add Cream and while continuing to beat with the electric mixer, stir in the warm Gelatine and then the melted Chocolate.
7. Add the Lemon Myrtle Oil and the dried Lemon Myrtle into the mixture and mix for two minutes.
8. Place the roasted Macadamia Nuts evenly over the prepared base.
9. Pour mixture into the spring-form tin and refrigerate for 3-4 hours to set.


1. Place the frozen Raspberries, Sugar and Cardamon into a small saucepan and heat until the Raspberries defrost thoroughly.
2. Sprinkle the Gelatine over the cold water then place it in the microwave for 30 seconds to heat. Stir it thoroughly until dissolved.
3. Add it to the heated Raspberry mix and stir lightly so the fruit is not overly mashed – set it aside to cool for 10 – 15 minutes.
4. Pour the Raspberry mix over the partially set cheesecake and return to refrigerator until set.

While the cheesecake is perfect on its own, it can also be garnished with White Chocolate curls or served with Double Cream.


  1. Oooh... Tim is going to enjoy this! :) I'll let you know how it turns out!

  2. Where do you get Lemon Myrtle Oil & dried Lemon Myrtle from? :)