Lemon Myrtle Cheesecake

Book Club was at my house last night, so I needed to make something for dessert that was delicious, easy to eat (without distracting from the topic in hand), and able to be prepared ahead of time. Cheesecake! With fruit on top to make it look healthy. This Lemon Myrtle Cheesecake Recipe by Sara McCleary at BellyRumbles uses macadamia nuts and coconut in the base which works beautifully with the zingy lemony filling. And the recipe was very easy, despite having to toast the nuts and coconut before I began (my fault for not reading the list properly, and which actually took less than 10 minutes in the oven and made the house smell great all day). The end result? It looked very impressive and the bookclub girls gave it a big thumbs up. I definitely recommend it!

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