Lemon Myrtle, Maple and Raspberry Cheesecake

Baking / Desserts / Vegetarian

Preparation Time:
Cooking Time:
10 portions
Metric Imperial


For the cheesecake base:

  • 3 cups digestive biscuits, crushed
  • 90g unsalted butter, melted
  • 1/2 tsp salt

For the cheesecake batter:

  • 2 cups single cream
  • 2 tbsp dried lemon myrtle
  • 2 cups cream cheese
  • 1 3/4 cups maple sugar
  • 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
  • 1/8 cup cornflour
  • 2 eggs
  • 1/4 tsp egg yolk
  • 1 tsp vanilla extract

To garnish:

  • Fresh raspberries


For the cheesecake base:

  1. Preheat oven to 160°c. 
  2. In a large bowl, mix the crushed digestive biscuits, salt and melted butter. 
  3. Line a round piece of baking parchment in a 25cm springform cake tin. 
  4. Press the mixture into the bottom of the cake tin using a spoon and bake for 10 minutes. 
  5. Leave to cool on a wire rack while preparing the cheesecake batter. 

For the cheesecake batter:

  1. Pour the single cream in a small pan and gently bring to a simmer. 
  2. Take the pan off the heat, add the dried Lemon myrtle leaves and leave to infuse for 15 minutes. 
  3. Mix the maple sugar and cornflour in a bowl. 
  4. In a mixer bowl with the paddle attachment, beat the cream cheese until smooth. 
  5. Change the paddle to the whisk attachment. 
  6. Add the maple sugar and cornflour mix into the cream cheese and whisk on a low speed. 
  7. Add in the eggs, egg yolk, maple syrup and vanilla extract and gently combine. 
  8. Drain the infused cream (step 1) with a sieve, then pour into the cheesecake batter. 
  9. Pour the cheesecake batter into the prepared springform cake tin and bake for 1 hour. 
  10.  Keep refrigerated for 8 hours minimum after baking. 
  11.  Once cool and set, run a round bladed knife around the sides of the tin to loosen any stuck edges. 
  12.  Unlock the side of the tin, slide the cheesecake off the bottom of the tin onto a plate, then slide the baking parchment out from underneath. 
  13.  To garnish, top the cheesecake with fresh berries and pour over more maple syrup, then serve. 

Light, creamy and refreshing – this lemon myrtle cheesecake serves as the perfect centrepiece for your next dinner party. Maple sugar and maple syrup are both used in the batter, adding a touch of natural sweetness that blends well with the citric tones of the lemon.

If you like the look of this lemon and raspberry cheesecake, be sure to explore some of our other bakes and desserts below.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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Maple syrup is an excellent source of energy

Maple products contain simple carbohydrates that turn into glucose and act as fuel during exercise, which is why they are a popular choice for athletes and fitness fanatics before, during, and after training sessions.

Discover more about using pure Canadian maple syrup to fuel exercise here.

Pure Canadian maple products are stocked all across Australia

From online suppliers to your local stores, find your local stockist of pure Canadian maple syrup here.

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