Roasted Wattleseed Cheesecake Recipe

Base: 

250g Chocolate cream biscuits (crushed)

70g melted butter

Filling:

750g cream cheese

1/2 cup sugar

1/2 cup sour cream

2 eggs

1/2 cup wattleseed extract (see Wattleseed Extract Recipe)

100g grated chocolate (optional)

Method for Base

1. Mix ingredients together and line a well-buttered 20cm springform tin with baking paper
2. Press in the biscuit mix and refrigerate for atleast 20minutes

Method for Filling

1. Beat cream cheese with sugar, add eggs one at a time, beat in chocolate (optional)
2. Add sour cream to cream cheese mix add roasted wattle seed extract and fold in the softened grains
3. Pour mixture on to the biscuit base and cook for 60 minutes in a moderate over (180 degrees C)
4. Leave to stand before placing in fridge for 24 hours or overnight if possible
5. Carefully remove from the tin, place on a board and decorate with pouring or whipped cream and roasted wattleseeds sprinkled over plate

Chefs Note: You can also use a wheat or gluten-free biscuit base

Recipe from:

Bush Food Kitchen: Coo-ee Cuisine

By celebrated Aboriginal Chef Dale Chapman