Roasted Wattleseed Cheesecake

Dale Chapman Base 250g Chocolate Cream Biscuits (crushed) 70g melted butter Mix together and line a well-buttered 20cm springform tin with baking paper Press in the biscuit mix and refrigerate for at least 20 minutes. Filling 750g cream cheese ½ cup sugar ½ cup sour cream 2 eggs ½ cup Wattleseed Extract - See note below for how to make it 100g grated chocolate (optional) Beat cream cheese with sugar, add eggs one at a time, beat in chocolate (optional). Add sour cream to cream cheese mix add roasted wattle seed extract (see below) and fold in the softened grains. Pour mixture on to the biscuit base and cook for 60 minutes in a moderate oven (180°C). Leave to stand before placing in fridge for 24 hours or overnight if possible. Carefully remove from the tin, place on a board and decorate with pouring or whipped cream and roasted wattleseeds sprinkled over plate. Chef's Note: You can also use a wheat- or gluten-free biscuit base if you wish. For wattleseed extract, combine in a small heavy-based saucepan: ¼ cup ground and roasted wattleseed 1 cup water 1 cup sugar Simmer gently for 30 minutes, then cover and allow to cool overnight. Strain and bottle. Wattleseed Extract Variations: • Add split vanilla bean to the pan after removing from the heat. Allow to infuse overnight. Remove the bean with straining. • Use brown sugar for a rich and pungent extract, great for using with chocolate dishes. • Add mixture to vanilla ice-cream.

Roasted Wattleseed Cheesecake