Lemon Myrtle and Chevre Cheescake

After my last gluten free Sourdough/bread & Pasty class I had a bit of Meredith Dairy's plain Chevre left over. In the classes I usually put it in my Spinach & Chevre Quiche or on Pizza's.

I could have made another quiche for the family but I wanted something sweet :) - and with a bit of crunch, tang & a silky smooth finish. 

It's delicious!!!!!!




125 g Caster sugar

300 g Meredith Dairy chevre (blue packet)

300 ml Thickened cream

1/2 - 1 tsp Lemon myrtle (Vic Cherikoff)

2 - 4 Fresh kaffir lime leaves

75 g Hot water

2 Gold strength gelatine leaves

Biscuit Base

100 g Anzac biscuits

240 - 300 g Macadamias

70 - 85 g Honey


Turn oven on to 120 C (fan forced). Even if it's not fan forced I'd still put it on at 120 C.

Line a baking tray with baking paper & put the macadamias on it. Pour/drizzle the honey over the macadamias. Use a spoon (it will get messy if you use your hands) to coat the macadamias. 

Put the tray in the oven & bake for ~ 20 - 30 mins.

Turn off the oven & leave the tray with the macadamias in there. It is easier to make the base when the macadamias are still warm. They should be okay to be left in the oven provided it is under 120 C. 

Approximately 240 g of the honey macadamias will be used for the base of the cheesecake the rest can be put on top of the cheesecake. If you feel the need to try them you will not be the only one who does that (my whole family eats them!). 

Biscuit Base

Put biscuits & ~ 240 g of the warm roasted honey macadamias into a food processor. Blend by pulsing - I like the base to have slightly chunky bits.

Transfer mix to a dish/patty pan suitable for the purpose of the cheesecake & press into place. If you want you can line the base of the dish, it will make it easier to get the cheesecake out. 


Heat the thickened cream to just about boiling. Add in the lemon myrtle sprinkle. Infuse for at least 30 mins. I've infused the cream for 30 mins & also overnight in the fridge. The flavour will be more intense & slightly different if left longer. 

Strain the cream over a mixing bowl (stand mixer or suitable for hand held mixer). At this stage I usually have ~ 250 g of infused cream. 

Soak the gelatine sheets in cold water for approximately 5 mins.

Cut up the chevre. Beat together the chevre & sugar to break up the chevre a bit more.

Add in the infused cream & beat until the mix is relatively smooth. If you think that you have too many lumps in there use a stab blend to give it a bit of a blitz. 

Stop the mixer, scrape down the sides & cream the mixture a little longer.

Take gelatine sheets out of the water, remove excess water & transfer to a container containing the hot water. The gelatine should immediately dissolve.

Add the gelatine to the cream/cheese mixture & stir to combine. 

Pour the cheesecake mix on to the biscuit base. Sprinkle a few honeyed macadamias on top. 

Allow the cheesecake to set in the refrigerator. The cheesecake may leak out a little if you are using a springform pan - you may need to put it on a plate before it goes into the fridge.

I usually drizzle a little cream over the cheesecake prior to serving.

Simply enjoy!