Australian Lemon Myrtle Cheesecake Recipe
Australian Lemon Myrtle Cheesecake Recipe is a delightful treat that combines the flavors of tangy lemon and creamy cheesecake in a Recipe-like form.
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Servings: 8 Servings
Calories: 648 kcal
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
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.
Nutrition
Calories: 648kcal | Carbohydrates: 54g | Protein: 12g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 227mg | Sodium: 155mg | Potassium: 217mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1242IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 3mg
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