Lemon Myrtle Desserts: Lemon Myrtle and White Chocolate Cheesecake
Lemon myrtle is a native Australian herb renowned for its intense citrus aroma, often described as more lemony than lemon itself. Its bright, refreshing flavour elevates both sweet and savoury dishes, making it a favourite among home cooks and professional bakers alike. Incorporating dried ground lemon myrtle into desserts not only enhances flavour but also adds a piece of Australia’s culinary heritage to your kitchen. Indigenous Australians have long valued lemon myrtle for both its taste and medicinal properties, making it a culturally significant ingredient in modern baking.
Grab your Lemon Myrtle here by clicking the link: Terrablendz Dried Lemon Myrtle (Backhousia Citriodora)
Why Lemon Myrtle Works in Desserts
Lemon myrtle delivers a potent, lemony aroma with subtle hints of lime, lemongrass, and eucalyptus. This native herb pairs beautifully with dessert ingredients like:
White chocolate
Vanilla
Coconut
Berries
Passionfruit
Its citrusy notes bring freshness, depth, and complexity to cakes, custards, cheesecakes, ice creams, and cookies. A little goes a long way — usually ½ teaspoon to 1 teaspoon is enough to flavour a dish.
Lemon Myrtle & White Chocolate Cheesecake
The Goods:
Base:
200g digestive biscuits
100g unsalted butter, melted
Cheesecake Filling:
500g cream cheese, softened
200g white chocolate, melted
150g caster sugar
1 tsp vanilla extract
1 tsp Terrablendz Dried Lemon Myrtle (Backhousia Citriodora)
3 large eggs
150ml sour cream
Topping:
150ml double cream, whipped
1 tsp dried ground lemon myrtle (optional)
Fresh berries (optional)
The Process:
Prepare the Base:
Grease a 23cm springform tin and line the base with baking paper.
Blitz biscuits in a food processor until fine crumbs.
Mix crumbs with melted butter and press into the tin. Chill in the fridge.
Make the Filling:
Preheat oven to 160°C (140°C fan-forced).
Beat cream cheese and sugar until smooth. Mix in vanilla and lemon myrtle.
Melt white chocolate over simmering water and fold into the cream cheese mixture.
Add eggs one at a time, then fold in sour cream until smooth.
Bake:
Pour filling over the chilled base and bake for 50–60 minutes, until edges are set and centre wobbles slightly.
Cool in the oven with the door ajar. Refrigerate for at least 4 hours or overnight.
Decorate:
Whip double cream and spread on top.
Sprinkle extra lemon myrtle and garnish with berries if desired.
Serving Suggestions and Variations
Serve with a side of fresh berries or berry coulis.
Add toasted coconut flakes or passionfruit pulp for texture.
Swap white chocolate for dark chocolate for a richer flavour.
Infuse the base with ginger for subtle spice.
Make individual cheesecakes in ramekins for elegant presentation.
Why Lemon Myrtle is a Must-Have in Your Pantry
Lemon myrtle transforms ordinary desserts into extraordinary creations. Its intense citrus flavour, combined with creamy or sweet ingredients, creates a balanced, refreshing treat. Beyond taste, it brings a slice of Australia’s rich culinary tradition to your kitchen. Whether baking cheesecakes, cookies, or custards, dried ground lemon myrtle offers a unique, vibrant flavour that will impress family and guests alike.
Lemon Myrtle Desserts: A Native Twist on Sweet Creations
Using dried ground lemon myrtle in desserts is an easy way to add bold citrus notes and showcase a uniquely Australian ingredient. From classic cheesecakes to simple cookies, this herb adds depth, freshness, and a touch of native heritage to every dish. Next time you bake, experiment with lemon myrtle — your desserts (and taste buds) will thank you.
Grab your Lemon Myrtle here by clicking the link: Terrablendz Dried Lemon Myrtle (Backhousia Citriodora)
