Light, creamy and refreshing – this Lemon Myrtle, Maple and Raspberry Cheesecake is the perfect centrepiece for your next dinner party. Maple sugar and maple syrup are both used in the cheesecake batter, adding a touch of natural sweetness that blends well with the citric tones of the lemon.
Lemon Myrtle, Maple and Raspberry Cheesecake Recipe
Serves 10
Ingredients:
Fresh berries
Cheesecake Base
300g digestive biscuits, crushed
90g unsalted butter, melted
1g salt
Cheesecake Batter
100ml single cream
10g dried lemon myrtle
500g cream cheese
80g maple sugar
40ml pure maple syrup (preferably golden colour for its delicate flavour)
15g cornflour
2 eggs
1 egg yolk
2.5 ml vanilla extract
Method:
Preheat oven to 160°c.
For the cheesecake base, in a large bowl, mix the crushed digestive biscuits, salt and melted butter.
Line a round piece of baking parchment in a 25cm springform cake tin.
Press the mixture into the bottom of the cake tin using a spoon and bake for 10 minutes.
Leave to cool on a wire rack while preparing the cheesecake batter.
For the cheesecake batter, pour the single cream in a small pan and gently bring to a simmer.
Take the pan off the heat, add the dried Lemon myrtle leaves and leave to infuse for 15 minutes.
Mix the maple sugar and cornflour in a bowl.
In a mixer bowl with the paddle attachment, beat the cream cheese until smooth.
Change the paddle to the whisk attachment.
Add the maple sugar and cornflour mix into the cream cheese and whisk on a low speed.
Add in the eggs, egg yolk, maple syrup and vanilla extract and gently combine.
Drain the infused cream with a sieve, then pour into the cheesecake batter.
Pour the cheesecake batter into the prepared springform cake tin and bake for 1 hour.
Keep refrigerated for 8 hours minimum after baking.
Once cool and set, run a round bladed knife around the sides of the tin to loosen any stuck edges.
Unlock the side of the tin, slide the cheesecake off the bottom of the tin onto a plate, then slide the baking parchment out from underneath.
To garnish, top the cheesecake with fresh berries and pour over more maple syrup, then serve.
