Lemon Myrtle Desserts: Lemon Myrtle and White Chocolate Cheesecake

There's a moment in every great dessert when one ingredient changes everything. For this white chocolate cheesecake, that ingredient is dried lemon myrtle — a bold, citrus-forward Australian native herb that delivers more lemony punch than lemon itself. If you've been searching for lemon myrtle desserts that genuinely impress, this is the recipe to start with.

Lemon myrtle brings a clean, aromatic citrus note that cuts through the richness of white chocolate and cream cheese beautifully. The result is a cheesecake that's indulgent yet refreshing — the kind of dessert that gets people asking what the secret ingredient is.

This post walks you through everything: the flavour profile of lemon myrtle, how to use it in baking, the full cheesecake recipe, and why Australian native ingredients deserve a permanent place in your pantry. Whether you're a seasoned baker or just starting out, this recipe is approachable, rewarding, and genuinely delicious.

For more inspiration across the full range of lemon myrtle desserts, our dedicated recipe guide covers everything from simple biscuits to elegant tarts — all built around this remarkable native herb.

What Makes Lemon Myrtle Unique in Baking

Lemon myrtle (Backhousia citriodora) is native to the subtropical rainforests of Queensland and is one of Australia's most prized culinary herbs. What sets it apart from other citrus flavourings is its exceptionally high citral content — the compound responsible for that sharp, clean lemon scent.

Unlike lemon zest or lemon juice, dried lemon myrtle doesn't add moisture or acidity to a recipe. This makes it ideal for baked goods where liquid balance matters. You get all the citrus intensity without altering the texture of your batter or filling.

Key characteristics that make lemon myrtle stand out in desserts:

• Intensely citrusy aroma — more concentrated than fresh lemon
• Subtle floral and eucalyptus undertones that add complexity
• Dry format means it blends seamlessly into batters, creams, and crusts
• Heat-stable, so the flavour holds through baking
• A little goes a long way — typically ½ to 1 teaspoon per recipe

This is not a herb that mimics lemon — it defines its own flavour category. Once you bake with it, you'll understand why it's become a staple in Australian artisan kitchens.

Flavour Profile: What to Expect

Lemon myrtle has a layered flavour profile that evolves as you taste it. The first impression is bright and citrusy — clean, sharp, and unmistakably lemony. As it settles, you'll notice softer floral notes and a faint herbal warmth that lingers pleasantly on the palate.

In a white chocolate cheesecake, these qualities work in perfect harmony:

• The citrus cuts through the sweetness of white chocolate
• The floral notes complement the vanilla in the filling
• The herbal warmth adds depth that plain lemon extract simply can't replicate
• The overall effect is bright, balanced, and sophisticated

Lemon myrtle also pairs exceptionally well with coconut, passionfruit, berries, cream, and honey — all of which make excellent additions or accompaniments to this cheesecake. It's a versatile herb that rewards experimentation, and its flavour profile is distinct enough to elevate even the simplest dessert.

If you enjoy bold, natural flavours in your baking, lemon myrtle will quickly become one of your most-reached-for pantry ingredients.

How to Use Dried Lemon Myrtle in Desserts

Using dried lemon myrtle in baking is straightforward, but a few techniques will help you get the most from it. Because the flavour is concentrated, precision matters — too little and it gets lost, too much and it can become overpowering.

Here's how to use it effectively across different dessert applications:

• Cheesecake fillings: Add ½ to 1 tsp directly to the cream cheese mixture before beating. It disperses evenly and infuses throughout the filling.
• Biscuit and cookie doughs: Mix into the dry ingredients for even distribution. Start with ½ tsp per batch.
• Whipped cream toppings: Fold a pinch into whipped cream for a fragrant, citrusy finish.
• Custards and panna cotta: Steep in warm cream before straining for a more subtle infusion.
• Cake batters: Combine with the flour before adding wet ingredients to ensure even flavour throughout.

Always store dried lemon myrtle in an airtight container away from direct light and heat. Proper storage preserves the volatile oils responsible for its signature aroma and ensures every batch you bake delivers consistent, vibrant flavour.

Why Choose Australian Native Ingredients

Australian native herbs and spices represent one of the most exciting frontiers in modern cooking. These ingredients have evolved over millennia in some of the world's most unique ecosystems, developing flavour compounds that simply don't exist in conventional herbs and spices.

Choosing Australian native ingredients like lemon myrtle means:

• Unmatched flavour intensity — native herbs are often more concentrated than their conventional counterparts
• Genuine provenance — you're using ingredients grown and harvested in Australia, supporting local producers
• Culinary distinction — your food stands apart because the ingredients themselves are distinctive
• Sustainability — many native herbs are grown with minimal intervention, suited to Australian conditions
• Versatility — native herbs cross seamlessly between sweet and savoury applications

At Terrablendz, we source premium quality dried lemon myrtle that's been carefully processed to preserve its essential oils and full flavour profile. Every jar delivers consistent, reliable results — whether you're baking a cheesecake for a dinner party or experimenting with a new recipe on a Sunday afternoon.

Cooking with Australian native ingredients isn't a trend — it's a return to what makes Australian food genuinely unique on the world stage.

Lemon Myrtle and White Chocolate Cheesecake Recipe

This baked cheesecake is rich, creamy, and perfectly balanced by the bright citrus lift of lemon myrtle. It's an impressive centrepiece dessert that's more straightforward to make than it looks. Follow the method carefully and you'll be rewarded with a flawless result every time.

Ingredients:

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)

Method:

Prepare the Base:

• Grease a 23cm springform tin and line the base with baking paper.
• Blitz biscuits in a food processor until fine crumbs form.
• Mix crumbs with melted butter and press firmly into the tin base.
• Refrigerate while you prepare the filling.

Make the Filling:

• Preheat oven to 160°C (140°C fan-forced).
• Beat cream cheese and caster sugar together until smooth and lump-free.
• Mix in vanilla extract and dried lemon myrtle until well combined.
• Fold in the melted white chocolate until fully incorporated.
• Add eggs one at a time, mixing gently after each addition.
• Fold in sour cream until the mixture is smooth and glossy.

Bake:

• Pour the filling over the chilled biscuit base.
• Bake for 50–60 minutes, until the edges are set and the centre has a slight wobble.
• Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
• Refrigerate for a minimum of 4 hours, or overnight for best results.

Decorate:

• Spread whipped double cream over the top of the chilled cheesecake.
• Dust with a pinch of dried lemon myrtle for a fragrant finish.
• Garnish with fresh berries if desired and serve immediately.

Serving Suggestions and Variations:

• Serve with a berry coulis or fresh seasonal fruit on the side
• Add toasted coconut flakes to the biscuit base for extra texture
• Swirl passionfruit pulp through the topping for a tropical twist
• Swap white chocolate for dark chocolate for a richer, more intense result
• Make individual portions in ramekins for elegant dinner party presentation

Where to Buy Dried Lemon Myrtle

The quality of your lemon myrtle makes a real difference to the final result. Freshness, processing method, and storage all affect the potency of the essential oils — and therefore the flavour intensity in your baking.

Terrablendz Dried Lemon Myrtle (Backhousia Citriodora) is sourced and processed to retain maximum flavour and aroma. It's finely ground for easy incorporation into any recipe, and packaged to preserve freshness from the moment it leaves our facility to the moment it hits your mixing bowl.

Why Terrablendz lemon myrtle stands out:

• Premium quality, finely ground for consistent results
• Sourced from Australian-grown Backhousia citriodora
• Packaged to preserve essential oils and maximum flavour
• Versatile across both sweet and savoury applications
• No fillers, no additives — just pure dried lemon myrtle

If you're serious about baking with native Australian ingredients, this is the product to have in your pantry. Order online and have it delivered directly to your door.

Related Recipe Inspiration

If this cheesecake has sparked your interest in baking with lemon myrtle, there's plenty more to explore. One of our most popular seasonal recipes is the Lemon Myrtle Gingerbread Cookies — a festive Aussie twist on a classic that showcases how beautifully lemon myrtle pairs with warm spices.

The combination of lemon myrtle's citrus brightness with the deep warmth of ginger and cinnamon is genuinely surprising. It's the kind of recipe that reframes what you thought you knew about gingerbread — and it's become a firm favourite in the Terrablendz kitchen every Christmas season.

For the full collection of sweet recipes using Australian native herbs, visit our Recipes page. From quick weeknight bakes to showstopper celebration cakes, every recipe is built around the bold, natural flavours of Australian native ingredients.

And if you want to explore the full breadth of what's possible with this herb, our comprehensive guide to lemon myrtle desserts covers everything from no-bake slices to baked tarts — a complete resource for anyone who wants to cook with confidence using native Australian herbs.

Frequently Asked Questions

Can I use fresh lemon myrtle instead of dried in this cheesecake?

Fresh lemon myrtle leaves can be used, but they require a different approach. You'd need to steep the leaves in warm cream to extract the flavour, then strain before using. Dried ground lemon myrtle is far more convenient for baking — it disperses evenly through the filling and delivers consistent, reliable flavour without any extra steps. For most home bakers, dried is the better choice.

How much dried lemon myrtle should I use in a cheesecake?

For a standard 23cm cheesecake, 1 teaspoon of dried lemon myrtle in the filling is ideal. This delivers a clear, noticeable citrus flavour without being overpowering. If you prefer a more subtle result, start with ½ teaspoon and adjust to taste in future batches. A small additional pinch in the whipped cream topping adds a lovely aromatic finish.

What does lemon myrtle taste like in desserts?

Lemon myrtle has an intensely citrusy flavour — sharper and more aromatic than fresh lemon, with subtle floral and herbal undertones. In desserts, it reads as bright and refreshing, cutting through richness and adding complexity. It pairs particularly well with white chocolate, vanilla, coconut, and cream-based desserts. The flavour is distinctive but not overpowering when used in the right quantities.

Can I make this cheesecake ahead of time?

Yes — and it's actually better when made ahead. This cheesecake needs a minimum of 4 hours in the refrigerator to set properly, but overnight is ideal. The flavours also develop and deepen as it rests, making it an excellent make-ahead dessert for dinner parties or celebrations. Add the whipped cream topping and garnishes just before serving for the best presentation.

Where can I buy dried lemon myrtle in Australia?

Terrablendz stocks premium dried lemon myrtle online, available for delivery across Australia. Our lemon myrtle is finely ground, sourced from Australian-grown Backhousia citriodora, and packaged to preserve maximum flavour and aroma. It's the ideal choice for baking, cooking, and experimenting with Australian native ingredients at home.

Conclusion: Baking with Purpose and Flavour

This lemon myrtle and white chocolate cheesecake is more than a great recipe — it's a statement about the kind of ingredients worth cooking with. Australian native herbs like lemon myrtle offer flavour intensity, culinary distinction, and a genuine connection to the landscape they come from.

Choosing to cook with native Australian ingredients is also a choice that supports sustainable, locally-grown produce. Lemon myrtle thrives in Australian conditions, requires minimal intervention to grow well, and delivers exceptional results with very small quantities — making it one of the most efficient and flavourful herbs you can keep in your kitchen.

Whether you're baking this cheesecake for a special occasion or simply want to explore what Australian native herbs can do, lemon myrtle is the ingredient that will change how you think about citrus in desserts. Bold, aromatic, and unmistakably Australian — it belongs in every serious baker's pantry.

Start with this recipe, then keep exploring. The world of Australian native ingredients is vast, flavourful, and waiting to be discovered — one recipe at a time.