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Wattleseed cheesecake

Wattleseed adds a delightful warmth to desserts - some say it has a mocha-like aroma and there is a distinct natural sweetness to the smell.

Wattleseed cheesecake

Wattleseed cheesecake Credit: Adam Liaw

  • serves

    8

  • prep

    15 minutes

  • difficulty

    Easy

serves

8

people

preparation

15

minutes

difficulty

Easy

level

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A Classic Dish

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cooking • 
25m
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episode The Cook Up with Adam Liaw • 
cooking • 
25m
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Ingredients

  • 300 g plain sweet biscuits
  • 150 g unsalted butter, melted, plus extra to grease
  • 400 g white chocolate, broken into pieces
  • 300 g cream cheese, at room temperature, chopped
  • 250 g ricotta or mascarpone
  • 300 ml double cream or crème fraîche
  • 20 g ground roasted wattleseed
  • 200 g poached quandongs and/or strawberries, to serve
Chilling time: 4-6 hours

Instructions

  1. Grease and line the base of a 23 cm deep, springform cake tin.
  1. Crush the biscuits in a food processor until finely ground. Add the butter and blitz until well combined. Press the mixture evenly into the base of the lined tin. Refrigerate while you make the filling.
  1. Place the chocolate in a heatproof bowl over a saucepan of just simmering water, making sure the bottom of the bowl isn’t touching the water. Stir occasionally until melted and smooth. Remove from the heat and stand for 10 minutes or until barely warm but still liquid.
  1. Using handheld electric beaters, whisk the cream cheese until smooth. Add the ricotta and beat until well combined. Add the crème fraiche and roasted wattleseed and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
  1. Spoon the mixture over the biscuit base and smooth the top. Refrigerate for 4 - 6 hours or until set. To serve, top with the poached quandongs and/or strawberries.
 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of A Classic Dish

A Classic Dish

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 5 September 2024 1:02pm
By Jo-Anne Lee
Source: SBS



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