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
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.
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.
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.
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