Lemon Myrtle Cheesecake

 Base of the cheesecake

Butter & sugar before it is creamed

Butter & sugar creamed with the cream cheese added

Gelatine with water added before it is disolved

Cheesecake finished ready to eat

LEMON MYRTLE CHEESECAKE

Base:

12 biscuits, either Arnott Nice or Milk Coffee (or mixed)

1/2 cup crushed macadamias

125g butter (melted)

Filling:

125g margarine or butter

2 tspn ground lemon myrtle

2 tsp gelatine

250g cream cheese

2 tspn vanilla essence

¾ cup caster sugar

Method:

Crush biscuits into small crumbs.  Add macadamia chips.  Mix in butter.

Press into pie plate or flan tray.  Refrigerate until required.

Cream butter and sugar.  Add cheese, lemon myrtle and vanilla essence.

Disolve gelatine in 70ml of hot water, cool and add gradually to mixture.

Beat until fluffy.  Pour mixture on top of biscuit base and spread evenly.

Refrigerate for 1 hour 

Enjoy