06 October 2009
Recipe: Lemon Myrtle baked cheesecake with Finger Lime marmalade
After the hectic week of a working eco-Mum, including one too many take-away meals, I needed some good, old fashioned home baking therapy! It was also the weekend of a visit from my mother and sister so I intended to dazzle them with my cooking skills in the hope they would not notice the unmade beds or piles of ironing.
Well, the outcome was an AMAZING Lemon Myrtle baked cheesecake drizzled with Finger Lime Marmalade. Biome's Australian native food corner was the inspiration for the Oz Tukka Lemon Myrtle and Finger Lime marmalade. Did it do the job you ask? Oh yes...
Lemon Myrtle baked cheesecake drizzled with Finger Lime marmalade
150g plain sweet biscuits, crushed (I use half gingernuts - half digestives)
75g Butter, melted
500g Cream Cheese
3/4 cup castor sugar
Finely grated rind of 1 lemon
1 Tbsp lemon juice
2 tsp ground Oz tukka Lemon Myrtle
Finger Lime Marmalade
Combine biscuits and butter. Press firmly into springform pan. Refrigerate until firm.
Beat cheese and sugar together until smooth.
Thoroughly beat in lemon rind, juice and eggs. Gently blend in cream then Lemon myrtle.
Pour into pan. Drizzle with warmed Marmalade.
Bake at 160 for 45 minutes. Turn oven off. Leave to cool in oven undisturbed for further 1/2 hour.
Cool and serve with double cream if you dare!
Wild Hibiscus Flowers and other Australian native foods
Author & Editor
Tracey Bailey is the founder of Biome Eco Stores and mother of two. After working in corporate communications and starting a family, she made a choice to be part of the solution to our planet's future and started Biome Eco Stores. Tracey is passionate about educating the community about living eco-friendly and sustainable lives through her extended product, chemical, health and environmental knowledge.