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I was surprised at how easy it was and cheesecake was done within 40 minutes. The different, lighter texture as opposed to the thick, creamy baked cheesecake texture was something not to eschew but to embrace at times where lightness and ease will do. The ground Lemon Myrtle is a pretty green shade as the leaves are used and they impart such a delicious sweet lemony aroma.
Line a rectangular removable base tart tin with baking paper on the base and sides.
In a food processor, grind biscuits and macadamia nuts until finely ground as possible.
Transfer crumbs into a medium sized bowl and add melted butter.
Stir to combine.
Press onto the base of the lined tin and refrigerate until needed.
To prepare gelatine:-
Dissolve gelatine in hot water and cool completely.
Using an electric mixer, cream butter and sugar until fluffy.
Add cream cheese, vanilla paste and lemon myrtle.
Beat again to combine.
Add gelatine and beat until fluffy and fully incorporated.
Take tin out of fridge.
Using a spatula, spoon the filling on top of the crumbs and smooth surface as much as possible.
Refrigerate for several hours until set.
If you are unable to get Lemon Myrtle then you can always substitute it with a good quality lemongrass powder or Lemon verbena. Alternatively, you could use any kind of sweet sauce like a caramel sauce swirled through, a berry or fruit puree or your favourite chocolate bar chopped up into small pieces and stirred through.
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