Chocolate and Wattleseed Cheesecake

Its cheesecake with a difference! The Double Chocolate and Wattleseed Cheesecake combines wattleseed with a modern twist.


  • • 1 pkt Choc Ripple biscuits

  • • 100g butter, melted

  • • 2 tablespoons hot water

  • • 2 x 250g pkts cream cheese, at room temperature

  • • 1 cup thickened cream

  • • 3/4 cup caster sugar

  • • 150g white chocolate, melted, cooled

  • • 50g dark chocolate, melted, cooled

  • • 50g ground roasted wattleseed

Step 1

Brush a round or square cake tin with melted butter to grease. Line the base and sides with non-stick baking paper, allowing the sides to overhang.

Step 2

Process the biscuits in a food processor until finely crushed. Add 25g of ground roasted Wattleseed. Add the butter and process until well combined. Use the back of a metal spoon to spread and press the biscuit mixture evenly over the base of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.

Step 3

Use an electric beater to beat the cream cheese, cream and sugar in a bowl until smooth. Add the white chocolate and beat until well combined. Add an additional 10-25g of ground Wattleseed (amount can vary depending on how strong you prefer). Pour into the prepared pan.

Step 4

Drizzle the dark chocolate over the cheesecake. Use a skewer to create a swirled effect. Sprinkle 5g of ground Wattleseed over the top.

This recipe first appeared at


1 comment

Do you have recipe book or pages, cards to sell

Leigh Morley

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