|WATTLESEED CHEESE CAKE
Wattleseed has a nutty, coffee-like flavor which makes it particularly suited to chocolate and nuts. It is also very high in protein. Wattleseeds are highly versatile. They are an excellent addition to breads, ice creams, sauces, chutney, cakes and can also be made into tea. The seeds have been roasted and ground and will absorb twice their own weight in water (hot), once this moisture is added to the seeds and a paste is achieved it will impart the Wattleseed flavor into fat beautifully, fold into softened sweetened mascarpone cheese for an Aussie Tiramisu, into 35% cream for dessert topping or on meringue for famous Australian Pavlova.
In this application we will fold the “Wattleseed paste” into cream cheese and bake a cheesecake.
10 grams Bush Dreams Ground Roasted Wattleseed
30 grams (3 tablespoons) Boiling water
1 1/2 cups Graham Crumbs
1/2 cup melted Butter
500 grams Cream Cheese (low fat if you wish)
1/2 Cup super fine sugar
9-inch spring form pan
Medium bowl for mixing crumbs
Small bowl for wattle paste
Measuring spoons and cup
In a small pre warmed bowl mix together the Wattleseed and boiling water to make a paste
Keep in a warm place so as the seeds absorb all the water and become soft. Cool before adding to cream cheese.
Combine the 1 1/2 cups of Crumbs and 1/2 cup melted Butter. Press in bottom of a greased 9-inch spring form pan set aside
Beat 500g of softened cream cheese and _ cup sugar till smooth, beat in cooled Wattleseed paste,
Add eggs 1 at a time and mix till just blended then pour into crust
Bake at 350 degrees F for 45-50 min, or until center is almost set. Cool completely then refrigerate for 3 hours or over night
Finish with whipped cream and tropical fruits and or fruit coulis or your garnishes of choice.
(If you do not have Ground roasted Australian Wattle seeds you can use very Finely ground coffee beans, instant coffee and Postum, which is chicory, extract, in a paste to the same volume)