Lemon Myrtle Baked Cheesecake With Finger Lime Marmalade From Australia

• 5-1/3 ounces, weight Crushed Ginger Snaps Or Graham Crackers
• 2-2/3 ounces, weight Butter, Melted
• 1 pound, 1-2/3 ounces, weight Cream Cheese
• 3/4 cups Fine Baking Sugar
• 1 whole Lemon Rind, Finely Grated
• 1 Tablespoon Lemon Juice
• 3 whole Eggs
• 1 cup, 4 tablespoons, 3/4 teaspoons, 1-7/8 pinches Cream
• 2 teaspoons Ground Lemon Myrtle Spice (See Note)
• 4 Tablespoons Finger Lime Marmalade (See Note)

1. Combine biscuits and butter. Press firmly into springform pan. Refrigerate until firm.
2. Beat cheese and sugar together until smooth. Thoroughly beat in lemon rind, juice and eggs. Gently blend in cream, then lemon myrtle spice.
3. Pour into pan. Drizzle with marmalade warmed on the stove or microwave.
4. Bake at 160u0b0C (320u0b0F) for 45 minutes. Turn oven off. Leave to cool in oven undisturbed for a further 1/2 hour.
5. Cool and serve with double cream if you dare!
6. Note: Lemon myrtle is a native spice found in the Australian bush. Finger limes are also native Aussie fruits.

ginger snaps, weight butter, weight cream cheese, baking sugar, lemon rind, lemon juice, eggs, cream, marmalade

Taken from tastykitchen.com/recipes/desserts/lemon-myrtle-baked-cheesecake-with-finger-lime-marmalade-from-australia/ (may not work)