Lime Cheesecake. Courtesy of Shutterstock (NoirChocolate), 2021.
With Christmas around the corner, try spicing up your festive spread with some native Australian herbs and spices. First Nations peoples have been harvesting and cultivating native herbs, fruits, seeds and roots for centuries. This cheesecake contains the nutritious and delicious bush spices of Desert Lime Powder and Ground Wattleseed (from our partner brand Kakadu Plum Co.). As you bite into the cheesecake’s smooth, velvety filling, you’ll get bursts of fresh, citrus notes from the desert lime, and when you reach the crunchy crust, you’ll taste subtle, chocolatey, nutty flavours from the wattleseed. Enjoy this delight for dessert on Christmas day or afternoon tea time.
Chill: 10mins (while preparing filling)
Total: 8hrs 10mins
Total time: 8 hours, 20 minutes
Servings: 10-12 slices
Yield: 1 cheesecake
200g Digestives Biscuits, crushed
⅓ cup (67g) brown sugar, packed
4 tsp Ground Wattleseed
½ cup (115g/8 tbsps) unsalted butter, melted
Pinch of salt
680g cream cheese, cubed and softened to room temperature
300ml cold thickened cream
2 tsp. Desert Lime Powder
2 tsp lime juice
1/2 cup (100g) caster sugar
1 tsp vanilla extract
Native Wattleseed seed pods. Courtesy of Pexels Spicography, 2021.
Pie Base Method:
1. If you don’t have a food processor at home to easily blend up the biscuits, then place the biscuits into a large sealable bag and crush them up with a rolling pin until they resemble crumbs. Empty the biscuit crumbs into a large bowl. Mix in the brown sugar, ground wattleseed and pinch of salt. Melt the butter either in a small bowl in the microwave or a small saucepan on low heat, so as not to burn the butter. Pour the butter over the biscuit mixture and combine thoroughly.
2. Line the base of a 9-inch springform pan with baking paper and pour the biscuit mixture into the tin. Firmly pack the biscuit mixture into the base of the tin using your fingers or the bottom of a glass or measuring cup. Remember, the tighter the base is packed, the less likely it will fall apart when it comes to cutting the cheesecake. Place in the freezer to chill and set the base for 10-20 minutes while you prepare the filling.
Kakadu Plum Co.’s Wattleseed Ground available via Yarn. Courtesy of Yarn, 2021.
Pie Filling Method:
1. In a large bowl, use a hand mixer to beat the cold, thickened cream into stiff peaks on high speed, for about 4-5 minutes. Set aside.
2. In another bowl, beat the cream cheese and caster sugar together on medium speed until the mixture is completely smooth, with no sugar granules remaining. Add the vanilla extract, desert lime powder and the lime juice into the bowl and beat for 2-3 minutes on medium speed, until combined. Keep beating until there are no lumps of cream cheese remaining.
3. Fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly and gently so as not to deflate the air in the whipped cream. Having airy, whipped cream is important to achieve the mousse-like consistency of a cheesecake. This will also help to solidify the filling in the fridge.
4. Once combined, take the base out of the freezer, and pour the filling over the crust. Using an offset spatula, smooth down the top.
5. Finally, cover the cheesecake tightly with cling wrap or aluminium foil and refrigerate for at least 6-8 hours. For a sturdy, no-bake cheesecake, freeze overnight, for at least 12 hours. Do not freeze the cheesecake to set it, as the filling will be far too solid and you’ll lose the lovely, velvety texture.
Kakadu Plum Co. 's Desert Lime Powder available via Yarn. Courtesy of Yarn, 2021.
Serving: the cheesecake should be served cold. Use a knife to loosen the chilled and set cheesecake from the edges of the springform pan, then remove the rim. For neat slices, use a clean sharp knife and wipe it between cutting each slice. Serve with whipped cream or ice cream, fresh berries and a dusting of ground wattleseed.
Storage: cover and store in the refrigerator as the cheesecake contains dairy, which spoils quickly. You can keep the cheesecake in the refrigerator for up to 5 days.
Recipe adapted from Melbourne Bush Food and Sally’s Baking Addiction, 2021.