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Lemon Myrtle and Wattleseed Cheesecake (grain and sugar free)



12 portion(s)


  • 100g macadamias
  • 100g hazelnuts or almonds
  • 60g coconut (shredded)
  • 50g Butter (room temp)
  • 1/2-1 tsp Wattleseed (ground)


  • 500g Cream cheese (room temp)
  • 3 Tbs coconut cream
  • 2 eggs
  • 100-150g Rice malt syrup (honey or maple syrup could be used)
  • 2 Tbs Lemon Myrtle (ground leaves)

Recipe's preparation

  1. 1. Preheat oven to 160C and line a 20x30cm baking tin

    2. Place nuts and wattleseed into Thermomix bowl and mill 10sec/sp6

    3. Add coconut and butter and mix 30sec/sp3

    4. Transfer mixture to lined tin and press in evenly using the back of a metal spoon to help

    5. Bake 8-10 minutes until just starting to brown. COOL.

  3. 1. Place all Filling ingredients into clean Thermomix bowl

    2. Combine on speed 4 for about 40 seconds

    3. Transfer filling to cooled base and smooth evenly.

    4. Bake at 160C for approx. 20 minutes. It should still be a bit wobbly in the middle. Allow to cool then refrigerate for minimum 2 hours but preferrably overnight as the flavours will continue to develop. 



You can find Australian native herbs and spices from specialty shops and Oxfam stores but you'll find a much bigger selection online so it's worth getting a few and experimenting with some new and interesting flavours!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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