Here’s a delicious baked New York-style cheesecake–with a rainforest twist.  The rich creaminess of the filling contrasts with the crunchy texture of the base and the macadamia crumble topping.  The subtle flavour of our beautiful native rainforest Lemon Myrtle  (Backhousia citriodora) gives this cheesecake its unique taste.

For the base and crumble topping: 100g plain flour, 1cup castor sugar,150g macadamia nuts,100g butter (cold, cut into chunks), 1/2 tsp lemon myrtle (ground dried leaf)

For the filling: 1 cup castor sugar, 750g softened cream cheese, 4 large  room temperature eggs, 300ml sour cream, 2 tsps pure vanilla essence, 1.5 tsps lemon myrtle (ground dried leaf)

Place the flour, sugar, macadamias and lemon myrtle in the bowl of a food processor.  Process briefly until macadamias are ground into small bits, but still visible in the mixture.  Add the cold butter, processing very briefly–only long enough for a crumbly texture–not a paste.  Press 3/4 of the mixture into the base of a prepared 24cm springform pan.  Refrigerate the remaining crumble mixture–to be used as the topping for the cheesecake.

Preheat the oven to 160 degrees C.  Place the cream cheese and sugar in a large bowl and beat until smooth using the electric mixer on medium speed.  Add the eggs, on at a time, beating for 20 seconds after each addition.  Slowly add the sour cream, vanilla essence and lemon myrtle while continuing to mix.  Scrape filling onto the prepared base, smoothing the top.  Bake for 1 to 1.5 hours, without opening the oven door, until the top of the cheesecake is a light golden brown.  Turn the oven off.   Open the oven door just long enough to scatter the reserved crumble topping evenly over the top of the cheesecake.  Close the oven immediately, and let the cheesecake stand, undisturbed, for another 2 hours in the oven.  The crumble topping will lightly toast while the oven gradually cools.  Cool the cheesecake to room temperature, then chill in the fridge.

To serve, top with luscious Galeru Raincherries, for a true Australian rainforest dessert.  Raincherries and ground lemon myrtle are available from Galeru.