Start your weekend on a sweet note with this wattleseed baked cheesecake
serves
8
Get your hands on a sublime Victorian goat’s curd and take it to new heights in Ellie and Sam Studd’s glorious cheesecake, with a native twist and drizzle of salted caramel.
Ingredients (10)
- 250g Arnott’s Marie biscuits
- 125g unsalted butter, melted, plus extra to grease
- 500g cream cheese, at room temperature 200g
- 200g Dreaming Goat Dairy chèvre (or goat’s curd)
- 1 cup (175g) brown sugar
- 3 eggs
- 10g ground roasted wattleseed
Salted caramel sauce
- 1 cup (250ml) pure cream
- 50g unsalted butter, chopped
- 1 cup (175g) brown sugar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Brush a 20cm round springform pan with melted butter to lightly grease, and line base with baking paper.
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2.Whiz biscuits in a food processor until finely crushed. Add butter and whiz until combined. Transfer to prepared pan and press firmly over base and side. Chill for 30 minutes, to firm.
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3.Preheat oven to 160°C.
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4.Whiz cream cheese, chèvre and sugar in a food processor until smooth. Add eggs and wattleseed and whiz until well combined. Pour over biscuit base, and place pan on a baking tray. Bake for 1 hour 20 minutes or until just set with a gentle wobble in the centre. Turn off heat and cool completely in the oven with door ajar. Chill for 4 hours or overnight to set.
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5.For the salted caramel sauce, place cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high. Bring to the boil and cook for 5-7 minutes until thickened. Remove from the heat and stir in 1 tsp salt flakes. Set aside to cool completely.
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6.Transfer cake to a serving plate. Serve with salted caramel sauce.
Recipe Notes
Begin this recipe at least 6 hours ahead.
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