Lemon Myrtle Infused Cheesecake

Introduction

Lemon Myrtle Infused Cheesecake offers a delightful twist on a classic dessert, blending the creamy richness of cheesecake with the vibrant citrus notes of lemon myrtle. Originating in Australia, lemon myrtle (Backhousia citriodora) is a native plant renowned for its intensely lemon-scented leaves. Its inclusion elevates the cheesecake to a new level of aromatic and flavorful indulgence, making it a popular choice for special occasions and gatherings. The infusion provides a refreshing counterpoint to the richness of the cheesecake, creating a balanced and memorable culinary experience.

Ingredients

Crust:

1 cups graham cracker crumbs (or digestive biscuits for an international audience)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Cheesecake Filling:

32 ounces (900g) cream cheese, softened
1 cups granulated sugar
3 large eggs
cup heavy cream
2 tablespoons all-purpose flour
Zest of 1 lemon
2-3 tablespoons finely ground dried lemon myrtle leaves (adjust to taste)
1 teaspoon vanilla extract

Possible Substitutions:

For a gluten-free crust, use gluten-free graham crackers or almond flour.
If fresh lemon myrtle is available, use about 1/4 cup finely chopped fresh leaves instead of dried. Adjust the amount to your preference.
Greek yogurt can substitute for heavy cream for a slightly tangier flavor.

Preparation Steps

Before embarking on the cooking process, proper preparation is key. First, ensure the cream cheese is thoroughly softened to room temperature. This prevents lumps and ensures a smooth, creamy texture. Prepare the lemon myrtle by grinding the dried leaves finely using a spice grinder or mortar and pestle. If using fresh lemon myrtle, wash and dry the leaves thoroughly before finely chopping them. Combine graham cracker crumbs, melted butter, and sugar for the crust. Press this mixture firmly into the bottom of a springform pan (9-inch is ideal). For even more flavor, lightly toast the crust in the oven for 8 minutes at 350F (175C). This helps to prevent a soggy crust. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil; this is crucial for the water bath method.

Cooking Instructions

Baking the Cheesecake:

Preheat oven to 325F (160C).
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the sugar and continue beating until well combined.
Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can incorporate too much air and cause cracking.
Stir in the heavy cream, flour, lemon zest, lemon myrtle, and vanilla extract until just combined.
Pour the cheesecake filling over the prepared crust in the springform pan.
Water Bath Method: Place the wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath provides gentle, even heat, preventing the cheesecake from cracking and ensuring a creamy texture.
Bake in the preheated oven for 65-75 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.
Remove the cheesecake from the water bath and let it cool completely on a wire rack.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.

Cooking Time and Temperature: The ideal baking temperature is 325F (160C) for 65-75 minutes. The cooling process, both in the oven and in the refrigerator, is just as critical as the baking time for achieving the perfect texture.

Serving Suggestions

Lemon Myrtle Infused Cheesecake can be served in a variety of ways. It’s delicious on its own, allowing the subtle citrus notes to shine. Alternatively, consider these pairings:

Fruit Compote: A simple fruit compote, such as mixed berries or a lemon-ginger compote, adds sweetness and visual appeal.
Whipped Cream: Lightly sweetened whipped cream complements the richness of the cheesecake.
Lemon Curd: A drizzle of homemade lemon curd enhances the citrus flavor.
Garnish: Fresh lemon myrtle leaves (if available) or a sprinkle of lemon zest make an elegant garnish.
Drinks: Pair with a crisp white wine, a herbal tea, or a sparkling cider.

Plating ideas include slicing the cheesecake neatly and arranging it on a chilled plate with the chosen accompaniments.

Tips and Common Mistakes

To ensure a perfect Lemon Myrtle Infused Cheesecake, avoid these common mistakes:

Using cold cream cheese: Always soften the cream cheese to room temperature to prevent lumps.
Overmixing the batter: Overmixing incorporates too much air, leading to cracks. Mix until just combined.
Skipping the water bath: The water bath is crucial for even cooking and preventing cracks.
Opening the oven door during baking: This can cause temperature fluctuations, leading to cracks.
Not allowing the cheesecake to cool gradually: Gradual cooling prevents cracks and ensures a creamy texture.

Useful Tips:

For a smoother texture, strain the batter before pouring it into the crust.
If cracks appear, don’t worry! They can be covered with toppings.
Experiment with different extracts, such as almond or coconut, to complement the lemon myrtle flavor.

Explore More Cooking Guides

Learning to make Lemon Myrtle Infused Cheesecake brings the unique and refreshing flavors of Australian cuisine to your kitchen. This dessert offers a delightful balance of creamy richness and zesty citrus notes, making it a memorable treat for any occasion. Its cultural significance and versatility allow for creative adaptations to suit individual preferences. Whether you’re seeking a show-stopping dessert for a special event or simply want to impress your family and friends, this cheesecake is sure to be a hit. Try this recipe at home and discover the magic of lemon myrtle. Explore more exciting cooking guides and recipes at foodrecipestory.com.