Lemon Myrtle Cheesecake

From the Baker Pack by Saltbush Kitchen

A zesty, creamy and luscious Australian cheesecake with a macadamia & wattleseed crust and an option for a fancy, salty chocolate topping, depending on who you're trying to impress.

This beauty needs a few hours to finish including fridge time for cooling.

INGREDIENTS

Crust

• 200g digestive biscuits, crushed
• 80g macadamias, roasted & crushed
• 1 ½ TSP wattleseed
• 100g unsalted butter, melted

• 500g cream cheese (2 packets)
• ¾ cups (150g) caster sugar
• 2 TSP lemon myrtle spice
• 2 TSP lemon zest
• ¼ cup (60ml) lemon juice
• 2 eggs
• ½ cup (120g) sour cream, cold

• 1 cup raspberries (or mixed berries)
• 1 TBSP icing sugar

• 60g premium white baking chocolate
• 1 TSP The Fancy Salt

Crust

• Preheat oven to 180°C. Line a 20cm springform pan with baking paper
• Mix digestive biscuits with macadamias, wattleseed & melted butter
• Press mixture evenly over the base of the springform pan & refrigerate for 30 mins

Filling

• Beat cream cheese, sugar, lemon myrtle & lemon zest until smooth
• Beat in eggs (one by one), sour cream & lemon juice until smooth & creamy
• Pour filling onto crust. Bake for 40-45 minutes in preheated oven. When done, the cheesecake should appear set but have a gentle wobble in the centre. Allow to cool completely in oven with door ajar, then refrigerate until set

Fancy Fruit Topping

• In a small bowl toss raspberries & icing sugar. Set aside for plating

Fancy Chocolate Topping

• Melt 40g of chocolate and then stir in remaining 20g of chocolate
• On a 30cm piece of baking paper, using a pallet knife (or the back of a spoon), spread chocolate out to a thin 2mm layer
• Sprinkle The Fancy Salt evenly over the top. Refrigerate to set

• Dust cheescake with sifted icing sugar
• Break chocolate into shards and layer on top of the cake with raspberries