Recipes - Lemon Myrtle Cheesecake
- Serves:
- 8-10
- Prep Time:
- 30 minutes
- Cooking Time:
- 50 minutes
- Contains:
- Lemon Myrtle
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Ingredients
- 250g
- Plain Sweet Biscuits
- 150g
- Butter
- 500g
- Cream Cheese, Softened
- 1 cup
- Caster Sugar
- 3
- Eggs
- 1 dsp
- Footeside Farm Ground Lemon Myrtle Leaf
- 1 tsp
- Vanilla
Method
Preheat oven to 150C
Process biscuits until fine. Mix with melted butter until combined. Press mixture firmly onto base and sides of a lightly greased 22cm springform tin or loose bottom tin. Refrigerate until needed.
Beat cream cheese, adding sugar gradually, until smooth.
Beat in eggs, one at a time until thoroughly combined add vanilla, mix to combine. Stir in ground Footeside Farm Lemon Myrtle Leaf.
Pour into prepared crumb base.
Bake for 50 minutes then turn off the oven and let cool in oven, with door ajar. Chill in refrigerator for 2 hours or until required.