Baked Lemon Myrtle & White Chocolate Cheesecake!

Baked Cheesecakes are the yummiest and this is no exception!

For the Base You will need…

250 grams of biscuits ( I use Butternut Snaps) crushed

1 teas of #Yiah Lemon Myrtle flavoured sugar

125 grams of butter melted

For the Filling You will need …

500 grams of cream cheese softened

3 free range eggs

1/2 cup of caster sugar

250ml of thickened cream

2 Tbs of #Yiah Lemon Myrtle White Chocolate powder

What to do…

Combine the ingredients for the base and press into a lined 25cm round tin.

Beat the cream, eggs, sugar and chocolate powder until thick, add the cream cheese and beat until smooth.

Pour into the biscuit base and bake at 150C for approximately 1 hour.

Let it cool and then place into the fridge to set for several hours.

Top with Lemon Curd/Butter  before serving.

You can replace the flavoured sugar in the base with lemon rind and the chocolate powder for fresh lemon juice.



LJBaked Lemon Myrtle & White Chocolate Cheesecake!

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