Australian Lemon Myrtle Cheesecake Recipe is a delightful treat that combines the flavors of tangy lemon and creamy cheesecake in a Recipe-like form. This recipe offers a unique twist on traditional cheesecake, making it easy to enjoy the flavors of a classic dessert in a convenient and portable package.
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20 Traditional Australian Dessert Recipes
The Australian Lemon Myrtle Cheesecake Recipe Recipe starts with a simple batter made from flour, eggs, sugar, and butter. The star ingredient, lemon myrtle, is a native Australian herb known for its strong lemon flavor and aroma. It adds a refreshing citrus taste to the Recipe, enhancing the overall experience.
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When you take a bite of this delicious Recipe, you’ll notice the tangy notes of lemon and the smooth creaminess of cheesecake. The combination creates a delightful balance of flavors that is sure to please your taste buds. The Recipe has a moist and tender texture, making it enjoyable to eat.
One of the great things about Australian Lemon Myrtle Cheesecake Recipe is its versatility. It can be enjoyed as a breakfast treat, a snack, or even as a dessert. Whether you pair it with a cup of tea in the morning or serve it as a sweet ending to a meal, this Recipe is sure to satisfy your cravings.
Apart from its delicious taste, Australian Lemon Myrtle Cheesecake Recipe also offers some potential health benefits. Lemon myrtle is known for its high concentration of antioxidants, which can help protect the body against damage from harmful free radicals. Additionally, it contains essential oils that may have antimicrobial properties and can support a healthy immune system.
In conclusion, Australian Lemon Myrtle Cheesecake Recipe is a unique and flavorful recipe that combines the tanginess of lemon and the creaminess of cheesecake in a Recipe-like form. Its versatile nature allows you to enjoy it at different times of the day, and it may provide potential health benefits due to the presence of antioxidants and essential oils. Give this recipe a try and experience the delightful flavors for yourself!
How To Make Our Australian Lemon Myrtle Cheesecake Recipe
Ingredients (8 Servings)
Dough Ingredients
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
2 cups all-purpose flour
3 eggs
CheesecakeFilling Ingredients
1 cup cream cheese, softened
8 ozs caster sugar
1 teaspoon vanilla extract
1/2 cup sour cream
2 Eggs
1 tablespoon lemon myrtle leaves, dried or ground
3/4 tsp vanilla extract
1 tablespoon lemon juice
2 tablespoons lemon zest
4 ozs cream
4 ozs macadamia nuts
Instructions
1. Preheat the oven to 350°F (175°C).
a. Ensure the oven is clean and free of any debris.
b. Place the baking rack in the center position.
2. In a large mixing bowl, cream together 1 cup of granulated sugar and 1/2 cup of softened unsalted butter until light and fluffy.
a. Use an electric mixer on medium speed for best results.
b. Scrape down the sides of the bowl occasionally with a spatula.
3. Add 2 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition.
a. Crack each egg into a separate bowl before adding to the mixture to check for freshness.
b. Beat the eggs into the mixture until fully incorporated.
4. Gradually add 2 cups of all-purpose flour to the mixing bowl, mixing on low speed until just combined.
a. Add the flour in small batches to prevent clumping.
b. Mix until there are no visible streaks of flour in the batter.
5. In a separate bowl, prepare the cheesecake filling by combining 1 cup of softened cream cheese, 8 ozs of caster sugar, and 1 teaspoon of vanilla extract.
a. Mix the ingredients together until smooth and creamy.
b. Scrape the sides of the bowl to ensure all ingredients are well incorporated.
6. Add 1/2 cup of sour cream, 2 eggs, 1 tablespoon of dried or ground lemon myrtle leaves, 3/4 tsp of vanilla extract, 1 tablespoon of lemon juice, and 2 tablespoons of lemon zest to the cream cheese mixture.
a. Mix well to combine all the ingredients thoroughly.
b. Make sure the lemon myrtle leaves are evenly distributed throughout the mixture.
7. Pour the cheesecake filling into the prepared dough, spreading it evenly.
a. Use a spatula to smooth the top of the filling for an even layer.
b. Leave a small border around the edges to prevent the filling from overflowing.
8. Optional: Sprinkle 4 ozs of chopped macadamia nuts on top of the filling for added crunch and flavor.
a. Distribute the nuts evenly across the surface.
b. Gently press them into the filling to ensure they adhere.
9. Bake the Australian Lemon Myrtle Cheesecake Bread in the preheated oven for approximately 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
a. Check for doneness after 45 minutes by inserting a toothpick into the center of the bread.
b. If the toothpick comes out with moist crumbs, continue baking for another 5-10 minutes.
10. Once fully baked, remove the bread from the oven and let it cool in the pan for 10 minutes.
a. Place the pan on a wire rack to facilitate cooling.
b. This allows the bread to set and firm up.
11. After 10 minutes, carefully remove the bread from the pan and transfer it to the wire rack to cool completely.
a. Use oven mitts or kitchen towels to handle the hot pan.
b. Allow the bread to cool for at least 1 hour before slicing.
Prep Time: 20 minutes
Cooking Time: 45-50 minutes
Pots, Pan and Cooking Equipment Needed for the Australian Lemon Myrtle Cheesecake Recipe
Mixing bowl: Used to mix the dough and cheesecake filling ingredients.
Electric mixer: Helps to cream the butter and sugar together and mix the dough.
Spatula: Used for scraping the sides of the bowl and spreading the cheesecake filling.
Baking pan: Used to bake the Australian Lemon Myrtle Cheesecake Bread.
Wire rack: Used for cooling the bread after baking.
Oven mitts or kitchen towels: Necessary for handling hot pans and protecting hands from heat.
Toothpick: Used to check the doneness of the bread.
Best Way to Store Leftovers From the the Australian Lemon Myrtle Cheesecake Recipe
a. Transfer any leftover Australian Lemon Myrtle Cheesecake Bread to an airtight container.
b. Ensure the container is made of food-grade material and has a tight-fitting lid.
c. Store the bread in the refrigerator to maintain freshness.
d. Avoid keeping the bread at room temperature for an extended period, as it may spoil.
e. Consume the leftovers within 3-4 days to enjoy the best taste and texture.
Tips and Tricks For Easier Creation
Allow the butter and cream cheese to soften at room temperature before using them in the recipe.
Use an electric mixer on medium speed for optimal results when creaming the butter and sugar.
Be careful not to overmix the batter to avoid a dense texture.
Grease the baking pan or line it with parchment paper to prevent sticking.
Gently fold the dry ingredients into the wet ingredients to maintain a tender crumb.
Make sure the cheesecake filling is evenly distributed over the dough for consistent flavor in each slice.
Let the bread cool completely before slicing to ensure clean and neat cuts.
Side Dishes and Desserts For the the Australian Lemon Myrtle Cheesecake Recipe
a. Fresh mixed berries: The tartness of berries complements the sweetness of the bread.
b. Whipped cream: Adds a creamy and luxurious touch to each slice.
c. Vanilla ice cream: A classic pairing that enhances the dessert experience.
d. Lemon curd: Provides an extra burst of citrus flavor and tanginess.
e. Mint leaves: Adds a refreshing element to the presentation.
f. Toasted coconut flakes: Offers a crunchy texture and tropical flair.
g. Citrus salad: A light and refreshing side dish that complements the lemony flavors.
How To Serve the Australian Lemon Myrtle Cheesecake Recipe
a. Slice the Australian Lemon Myrtle Cheesecake Bread into individual portions.
b. Place each slice on a serving plate or dessert dish.
c. Optional: Garnish with a sprinkle of lemon zest or dusting of powdered sugar.
d. Serve the bread at room temperature or slightly chilled, depending on personal preference.
e. Accompany each serving with a side dish of choice, such as fresh berries or whipped cream.
Dietary Substitution For the Australian Lemon Myrtle Cheesecake Recipe
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1. Vegan Options:
a. Vegan cream cheese substitute: Replace the cream cheese with a vegan alternative made from nuts or soy.
b. Vegan butter substitute: Replace the unsalted butter with vegan margarine or coconut oil.
c. Egg replacer: Use a commercial egg substitute or make a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg required.
d. Plant-based milk: Replace the regular milk with almond milk, soy milk, or any other non-dairy milk.
e. Agave syrup or maple syrup: Use these natural sweeteners as alternatives to granulated sugar in the Australian Lemon Myrtle Cheesecake Recipe.
f. Non-dairy sour cream: Substitute the sour cream with a vegan-friendly alternative.
g. Almonds or other nuts: Replace macadamia nuts with your preferred variety of nuts for added crunch.
2. Gluten-Free Options: For the Australian Lemon Myrtle Cheesecake Recipe
a. Gluten-free flour blend: Use a gluten-free all-purpose flour blend in place of regular all-purpose flour.
b. Gluten-free graham crackers or cookies: Replace the graham crackers or cookies used in the crust with gluten-free alternatives.
c. Almond flour: Substitute a portion of the all-purpose flour with almond flour for a gluten-free option.
d. Gluten-free graham cracker crumbs: Use gluten-free graham cracker crumbs for the crust.
e. Coconut flour: Add a small amount of coconut flour to the batter for a gluten-free alternative.
f. Gluten-free vanilla extract: Ensure the vanilla extract used is gluten-free.
g. Gluten-free oats: Use certified gluten-free oats if adding oats to the recipe.
3. Vegetarian Options:
a. No specific substitutions are required as the recipe is already vegetarian-friendly.
4. Mediterranean Diet Options: For the Australian Lemon Myrtle Cheesecake Recipe
a. Greek yogurt: Replace the sour cream with Greek yogurt for a Mediterranean twist.
b. Olive oil: Use extra virgin olive oil instead of unsalted butter for a heart-healthy option.
c. Honey: Substitute part of the granulated sugar with honey for natural sweetness.
d. Almond flour or almond meal: Add a portion of almond flour or almond meal to the batter for a Mediterranean touch.
e. Greek cream cheese: Use Greek cream cheese as a tangy alternative to regular cream cheese.
f. Pistachios: Replace macadamia nuts with pistachios for a Mediterranean flavor.
g. Lemon-infused olive oil: Drizzle lemon-infused olive oil over the bread for extra lemony aroma.
5. Keto Diet Options:
a. Stevia or erythritol: Use a keto-friendly sweetener in place of granulated sugar.
b. Almond flour: Replace the all-purpose flour with almond flour for a low-carb alternative.
c. Coconut oil or ghee: Substitute unsalted butter with coconut oil or ghee in the Australian Lemon Myrtle Cheesecake Recipe.
d. Full-fat cream cheese: Opt for full-fat cream cheese for a keto-friendly version.
e. Coconut cream: Use coconut cream instead of sour cream for a dairy-free, keto option.
f. Pecans or walnuts: Replace macadamia nuts with pecans or walnuts for added healthy fats.
g. Unsweetened almond milk: Use unsweetened almond milk in place of regular milk for a lower-carb alternative.
6. Heart Healthy Diet Options: For the Australian Lemon Myrtle Cheesecake Recipe
a. Greek yogurt: Substitute the sour cream with Greek yogurt for a heart-healthy twist.
b. Olive oil: Replace unsalted butter with heart-healthy olive oil.
c. Whole wheat flour: Use whole wheat flour instead of all-purpose flour for added fiber.
d. Reduced-fat cream cheese: Opt for reduced-fat cream cheese to reduce saturated fat content.
e. Low-fat sour cream: Use low-fat sour cream instead of regular sour cream.
f. Pistachios: Replace macadamia nuts with pistachios for heart-healthy fats.
g. Skim milk: Use skim milk or a low-fat milk option instead of whole milk.
7. Paleo Options:
a. Almond flour: Replace all-purpose flour with almond flour for a grain-free option.
b. Coconut oil or ghee: Substitute unsalted butter with coconut oil or ghee for a paleo-friendly choice.
c. Honey: Use honey instead of granulated sugar for natural sweetness in the Australian Lemon Myrtle Cheesecake Recipe.
d. Coconut cream: Replace sour cream with coconut cream for a dairy-free, paleo option.
e. Almond or cashew butter: Add almond or cashew butter to the batter for a nutty flavor.
f. Chopped almonds or walnuts: Substitute macadamia nuts with chopped almonds or walnuts.
g. Unsweetened almond milk: Use unsweetened almond milk in place of regular milk for a paleo-friendly alternative.
8. Low Carb Options: For the Australian Lemon Myrtle Cheesecake Recipe
a. Sugar-free sweetener: Use a sugar-free sweetener in place of granulated sugar.
b. Almond flour: Replace the all-purpose flour with almond flour for a low-carb alternative.
c. Coconut oil or ghee: Substitute unsalted butter with coconut oil or ghee for a low-carb option.
d. Full-fat cream cheese: Opt for full-fat cream cheese for a low-carb version.
e. Coconut cream: Use coconut cream instead of sour cream for a dairy-free, low-carb option.
f. Pecans or walnuts: Replace macadamia nuts with pecans or walnuts for added healthy fats.
g. Unsweetened almond milk: Use unsweetened almond milk in place of regular milk for a lower-carb alternative.
9. Whole30 Options:
a. Almond flour: Replace all-purpose flour with almond flour for a Whole30-friendly alternative.
b. Ghee: Use ghee instead of unsalted butter for a Whole30-compliant option.
c. Medjool dates: Add chopped Medjool dates for natural sweetness to the Australian Lemon Myrtle Cheesecake Recipe.
d. Coconut cream: Replace sour cream with coconut cream for a dairy-free, Whole30 option.
e. Almond butter: Use almond butter in the batter for added richness.
f. Chopped almonds or walnuts: Substitute macadamia nuts with chopped almonds or walnuts.
g. Unsweetened almond milk: Use unsweetened almond milk in place of regular milk for a Whole30-friendly alternative.
10. Weight Watchers Options: For the Australian Lemon Myrtle Cheesecake Recipe
a. Sugar substitute: Use a sugar substitute to reduce the calorie content.
b. Reduced-fat cream cheese: Opt for reduced-fat cream cheese to reduce the SmartPoints value.
c. Greek yogurt: Substitute the sour cream with non-fat Greek yogurt for a lower-calorie option.
d. Egg whites: Use egg whites instead of whole eggs to lower the calorie and fat content.
e. Reduced-fat milk: Replace whole milk with reduced-fat milk to reduce the SmartPoints value.
f. Chopped almonds or walnuts: Substitute macadamia nuts with chopped almonds or walnuts to reduce the SmartPoints value.
g. Unsweetened almond milk: Use unsweetened almond milk in place of regular milk to reduce the SmartPoints value.
11. Low Fat Options:
a. Applesauce: Replace some or all of the butter with unsweetened applesauce for a lower-fat alternative.
b. Fat-free cream cheese: Opt for fat-free cream cheese to reduce the fat content.
c. Fat-free sour cream: Use fat-free sour cream instead of regular sour cream for a lower-fat option.
d. Egg whites: Use egg whites instead of whole eggs to reduce the fat content in the Australian Lemon Myrtle Cheesecake Recipe.
e. Skim milk: Replace whole milk with skim milk for a lower-fat choice.
f. Chopped almonds or walnuts: Substitute macadamia nuts with chopped almonds or walnuts to reduce the fat content.
g. Unsweetened almond milk: Use unsweetened almond milk in place of regular milk to reduce the fat content.
12. Vegetable Variations: For the Australian Lemon Myrtle Cheesecake Recipe
a. Blueberries or raspberries: Add fresh or frozen berries to the batter for a fruity twist.
b. Shredded zucchini: Mix shredded zucchini into the dough for added moisture and texture.
c. Sliced strawberries: Top the bread with sliced strawberries for a burst of freshness in the Australian Lemon Myrtle Cheesecake Recipe.
d. Grated carrot: Incorporate grated carrot into the batter for a vegetable-infused variation.
e. Diced apples: Fold diced apples into the dough for a delightful apple-cheesecake combination.
f. Mashed banana: Use mashed banana in the batter for a moist and naturally sweet variation.
g. Chopped spinach: Add chopped spinach to the batter for a nutritious and colorful twist.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Australian Lemon Myrtle Cheesecake Recipe
What is the Australian Lemon Myrtle Cheesecake Recipe?
The Australian Lemon Myrtle Cheesecake Recipe is a delightful dessert that combines the flavors of tangy lemon and creamy cheesecake in a bread-like form. It features a simple dough made with ingredients like flour, sugar, and butter, along with a flavorful cheesecake filling that includes cream cheese, lemon myrtle, and other delicious ingredients.
How long does it take to prepare the Australian Lemon Myrtle Cheesecake Recipe?
The preparation time for the Australian Lemon Myrtle Cheesecake Recipe is estimated to be around 20 minutes. This includes gathering the ingredients, mixing the dough, and preparing the cheesecake filling. However, it’s important to note that the actual preparation time may vary based on individual cooking skills and kitchen efficiency.
Can the Australian Lemon Myrtle Cheesecake Recipe be customized to dietary restrictions or preferences?
Yes, the Australian Lemon Myrtle Cheesecake Recipe can be customized to accommodate various dietary needs and preferences. For example, you can make vegan substitutions by using plant-based alternatives for cream cheese, butter, and eggs. Gluten-free options can be achieved by using gluten-free flour blends or almond flour. The recipe can also be adapted to fit vegetarian, keto, paleo, low-carb, and other diets by making ingredient substitutions according to specific dietary guidelines.
How should leftovers of the Australian Lemon Myrtle Cheesecake be stored?
To store leftovers of the Australian Lemon Myrtle Cheesecake, it is recommended to transfer them to an airtight container. Ensure the container is suitable for food storage and has a tight-fitting lid to maintain freshness. Place the container in the refrigerator to keep the cheesecake bread fresh. Leftovers can be stored for approximately 3-4 days, but it’s always best to consume them within a shorter period for optimal taste and texture.
Are there any potential health benefits associated with the Australian Lemon Myrtle Cheesecake Recipe?
The Australian Lemon Myrtle Cheesecake Recipe offers potential health benefits, primarily from the inclusion of lemon myrtle. Lemon myrtle is known for its high concentration of antioxidants, which help protect the body against damage from harmful free radicals. Additionally, lemon myrtle contains essential oils that may have antimicrobial properties and can support a healthy immune system. However, it’s important to note that the overall health impact of the recipe will depend on individual portion sizes and dietary habits.
Final Thoughts
The Australian Lemon Myrtle Cheesecake Recipe is a delightful dessert that combines tangy lemon flavors with the creamy richness of cheesecake. The recipe features a simple dough made with flour, sugar, and butter, along with a flavorful cheesecake filling that includes cream cheese, lemon myrtle, and other ingredients. The bread-like texture of the dessert provides a unique twist on traditional cheesecake, making it convenient and portable.
When you take a bite of the Australian Lemon Myrtle Cheesecake, you’ll experience the refreshing tanginess of lemon and the smooth creaminess of the cheesecake. The flavors blend harmoniously, creating a balanced and satisfying taste. The bread has a moist and tender texture, making it enjoyable to eat.
One of the great things about this recipe is its versatility. It can be enjoyed as a breakfast treat, a snack, or even as a dessert. Whether you pair it with a cup of tea in the morning or serve it as a sweet ending to a meal, the Australian Lemon Myrtle Cheesecake Bread is sure to please your taste buds.
In addition to its delightful flavors, this recipe also offers potential health benefits. Lemon myrtle, a key ingredient, is known for its high concentration of antioxidants, which help protect the body against harmful free radicals. The essential oils present in lemon myrtle may also have antimicrobial properties, supporting a healthy immune system.
In conclusion, the Australian Lemon Myrtle Cheesecake Recipe is a unique and flavorful dish that combines tangy lemon and creamy cheesecake in a bread-like form. Its versatility allows it to be enjoyed at different times of the day, and it offers potential health benefits due to the presence of antioxidants and essential oils. Try this recipe and savor the delightful flavors while reaping the potential nutritional advantages it provides.
Australian Lemon Myrtle Cheesecake Recipe
Equipment
- Mixing bowl: Used to mix the dough and cheesecake filling ingredients.
- Electric mixer: Helps to cream the butter and sugar together and mix the dough.
- Spatula: Used for scraping the sides of the bowl and spreading the cheesecake filling.
- Baking pan: Used to bake the Australian Lemon Myrtle Cheesecake Bread.
- Wire rack: Used for cooling the bread after baking.
- Oven mitts or kitchen towels: Necessary for handling hot pans and protecting hands from heat.
- Toothpick: Used to check the doneness of the bread.
Ingredients
Dough Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 2 cups all-purpose flour
- 3 eggs
CheesecakeFilling Ingredients
- 1 cup cream cheese softened
- 8 ozs caster sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 Eggs
- 1 tablespoon lemon myrtle leaves dried or ground
- 3/4 tsp vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons lemon zest
- 4 ozs cream
- 4 ozs macadamia nuts
Instructions
Preheat the oven to 350°F (175°C).
- a. Ensure the oven is clean and free of any debris.
- b. Place the baking rack in the center position.
- In a large mixing bowl, cream together 1 cup of granulated sugar and 1/2 cup of softened unsalted butter until light and fluffy.
- a. Use an electric mixer on medium speed for best results.
- b. Scrape down the sides of the bowl occasionally with a spatula.
Add 2 large eggs to the butter and sugar mixture, one at a time, mixing well after each addition.
- a. Crack each egg into a separate bowl before adding to the mixture to check for freshness.
- b. Beat the eggs into the mixture until fully incorporated.
Gradually add 2 cups of all-purpose flour to the mixing bowl, mixing on low speed until just combined.
- a. Add the flour in small batches to prevent clumping.
- b. Mix until there are no visible streaks of flour in the batter.
In a separate bowl, prepare the cheesecake filling by combining 1 cup of softened cream cheese, 8 ozs of caster sugar, and 1 teaspoon of vanilla extract.
- a. Mix the ingredients together until smooth and creamy.
- b. Scrape the sides of the bowl to ensure all ingredients are well incorporated.
Add 1/2 cup of sour cream, 2 eggs, 1 tablespoon of dried or ground lemon myrtle leaves, 3/4 tsp of vanilla extract, 1 tablespoon of lemon juice, and 2 tablespoons of lemon zest to the cream cheese mixture.
- a. Mix well to combine all the ingredients thoroughly.
- b. Make sure the lemon myrtle leaves are evenly distributed throughout the mixture.
Pour the cheesecake filling into the prepared dough, spreading it evenly.
- a. Use a spatula to smooth the top of the filling for an even layer.
- b. Leave a small border around the edges to prevent the filling from overflowing.
Optional: Sprinkle 4 ozs of chopped macadamia nuts on top of the filling for added crunch and flavor.
- a. Distribute the nuts evenly across the surface.
- b. Gently press them into the filling to ensure they adhere.
Bake the Australian Lemon Myrtle Cheesecake Bread in the preheated oven for approximately 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- a. Check for doneness after 45 minutes by inserting a toothpick into the center of the bread.
- b. If the toothpick comes out with moist crumbs, continue baking for another 5-10 minutes.
Once fully baked, remove the bread from the oven and let it cool in the pan for 10 minutes.
- a. Place the pan on a wire rack to facilitate cooling.
- b. This allows the bread to set and firm up.
After 10 minutes, carefully remove the bread from the pan and transfer it to the wire rack to cool completely.
- a. Use oven mitts or kitchen towels to handle the hot pan.
- b. Allow the bread to cool for at least 1 hour before slicing.
Notes
Nutrition
