Its cheesecake with a difference! The Double Chocolate and Wattleseed Cheesecake combines wattleseed with a modern twist.
Ingredients
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• 1 pkt Choc Ripple biscuits
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• 100g butter, melted
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• 2 tablespoons hot water
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• 2 x 250g pkts cream cheese, at room temperature
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• 1 cup thickened cream
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• 3/4 cup caster sugar
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• 150g white chocolate, melted, cooled
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• 50g dark chocolate, melted, cooled
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• 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 Stockland.com.au
Comments
1 comment
Do you have recipe book or pages, cards to sell