Recipe: Little Finger Lime and Lemon Myrtle Cheesecakes »

From Australian Native Food Harvest by Julie Weatherwood

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<i>Australian Native Food Harvest</i> by Julie Weatherwood

Australian Native Food Harvest by Julie Weatherwood [©Peppermint Ridge Farm]

Little Finger Lime Lemon Myrtle Cheesecake, Australian Native Food Harvest
<i>Australian Native Food Harvest</i> Author Julie Weatherwood

 

Julie Weatherhead is determined to get us all growing and eating more Australian native foods as well as appreciating their affinity with the land and the wealth of traditional knowledge about them. So she's written a practical guide.

Australian Native Food Harvest: a guide for the passonate cook and gardener has hand-on and constructive advice on growing, harvesting and using these plants in the garden and in the kitchen. 

if you need some inspiration to cook with native foods, we have some recipes to get you on the road to conversion, starting with this one:

Little Finger Lime and Lemon Myrtle Cheesecakes (serves 6)

 Julie says:as everyone seems to love cheesecake, I came up with this dessert to showcase the crunch of the Finger Lime caviar. This unbaked version keeps the caviar intact – they tend to burst if heated. The base uses the Lemon Myrtle Anzacs in another recipe. 

Ingredients

  • 6 Lemon Myrtle Anzacs

  • 6 Finger limes – zest and caviar separated, seeds removed – or 1 tbsp fresh Lemon Myrtle leaves (finely chopped) or ½ tbsp dried/ground leaves

  • Juice of 1 lemon

  • 85g packet of lemon jelly crystals

  • ½ cup cream cheese – softened to room temperature

  • ½ cup ricotta cheese

  • 1 tbsp caster sugar

 Method:

Line 6 large muffin tins with large paper cases and place a biscuit in each one.

Dissolve 2 tbsp of the jelly crystals in ¼ cup boiling water, add the lemon juice and cool, stir in the Finger Lime zest and caviar.

Beat the cheeses and sugar until smooth and fold in the jelly lime mix.

Spoon over the biscuits and refrigerate until firm.

Dissolve remaining jelly crystals with 2/3 cup boiling water – cool in the refrigerator, pour over the cheesecakes and allow to set for 30 minutes in the fridge.

 

Cook’s Tips: 

  • Keep back a little of the Finger Lime zest and caviar and drop into the jelly topping before it sets. 
  • You can convert this recipe into a larger cheesecake if desired.


Read the media release on Australian Native Food Harvest here »

See links below for other recipes from Australian Native Food Harvest

This recipe is reproduced with the kind permission of the author.

Australian Native Food Harvest: A Guide for the Passionate Cook and Gardener by Julie Weatherhead is published by Peppermint Ridge Farm (Vic; Sep 2016;  pb; 192pp) and available for A$34.95 direct from peppermintridgefarm.com.au  and from selected bookshops.

This book has won the 2017 National Gourmand Cookbook Award for Food Heritage and is shortlisted for the 2017 international award.

 

 

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May 30th, 2017
 
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