Recipe: Wattleseed Cheesecake
Wattleseed Cheesecake with Lilly Pilly Compote
Note: I buy tube stock of native mint from my local Land Care nursery and grow it as a groundcover through my garden so I’ve always got some on hand.
- 150gm digestive biscuits, crushed
- 75gm butter, melted
- 500gm cream cheese
- 150gm castor sugar
- 3 eggs
- 3 egg yolks
- 1tbs finger lime* pulp
- 125ml sour cream
- 1tbs wattle seed, soaked in 2tbs boiling water for 10 minutes
- 300gm Lilly Pillies
- 1 cup redcurrant jelly
- native mint* sprigs to garnish
Mix together the finely ground biscuit crumbs and melted butter until well combined. Grease a 12-hole cheesecake tray ( one with removable bases) and line each hole with baking paper. Press 2 heaped teaspoons of the biscuit mixture into the bottom of each hole and press down with the back of a spoon until smooth. Place in the fridge to chill while you make the filling.
Place the cream cheese and sugar into the bowl of a food processor and blend until smooth. Add the eggs, yolks and finger lime and blend for 30 seconds, scrape down the sides of the bowl and blend for another 30 seconds. Spoon the mixture into the cheesecake moulds to about ¾ full. Bake at 160°c for 20 minutes.
Mix together the sour cream and wattle seed and spoon a heaped tablespoon on top of each cheesecake. Return to the oven for 5 minutes. Cool completely before removing from the tin.
To make the compote, simmer the Lilly Pillies and redcurrant jelly in a small saucepan until the Lilly Pillies are soft and translucent. Cool Spoon a tablespoon of the Lilly Pillies on top of each cheesecake and decorate with the native mint.