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Lemon Myrtle Baked Cheesecake with Finger Lime Marmalade from Australia

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Level: Easy

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Description

After the hectic week of a working eco-Mum, including one too many take-away meals, I needed some good old-fashioned home baking therapy! It was also the weekend of a visit from my mother and sister so I intended to dazzle them with my cooking skills in the hope they would not notice the unmade beds or piles of ironing.

Well, the outcome was an amazing Lemon Myrtle Baked Cheesecake drizzled with Finger Lime Marmalade.

Ingredients

  • 5-⅓ ounces, weight Crushed Ginger Snaps Or Graham Crackers
  • 2-⅔ ounces, weight Butter, Melted
  • 1 pound, 1-⅔ ounces, weight Cream Cheese
  • ¾ cups Fine Baking Sugar
  • 1 whole Lemon Rind, Finely Grated
  • 1 Tablespoon Lemon Juice
  • 3 whole Eggs
  • 1 cup, 4 tablespoons, ¾ teaspoons, 1-⅞ pinches Cream
  • 2 teaspoons Ground Lemon Myrtle Spice (See Note)
  • 4 Tablespoons Finger Lime Marmalade (See Note)

Preparation

Combine biscuits and butter. Press firmly into springform pan. Refrigerate until firm.

Beat cheese and sugar together until smooth. Thoroughly beat in lemon rind, juice and eggs. Gently blend in cream, then lemon myrtle spice.

Pour into pan. Drizzle with marmalade warmed on the stove or microwave.

Bake at 160ºC (320ºF) for 45 minutes. Turn oven off. Leave to cool in oven undisturbed for a further 1/2 hour.

Cool and serve with double cream if you dare!

Note: Lemon myrtle is a native spice found in the Australian bush. Finger limes are also native Aussie fruits.

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