Lemon and Wattleseed Cheesecake

This recipe was inspired by the one originally published in the Bulla Service magazine in 2017 . Charlie Daniels is a local Melbourne Foodie who is a customer of The Honey Thief Bakery, Blackburn South, Victoria who have supplied their recipe to the Bulla Magazine.

Charlie was a recipient of the Foodie Trails Australian Native Ingredients Experience, she remembered the recipe and has adapted it to suit a smaller serving portion. Many thanks to Charlie, for sharing her experience with all of us. You can follow Charlie on Instagram here

Makes: 14

Ingredients:

Base

90g butter, cubed
188g flour
47g caster sugar
47g soft brown sugar
45ml water
7.5g wattleseed
188g macadamias, toasted for 5 minutes until light golden, then chopped

Filling

1,125g cream cheese
270g Bulla Sour Cream
45g egg (beat whole then weigh)
330g caster sugar
5g lemon zest (1 lemon)
5ml lemon juice

Praline Topping

125g sugar
38ml water
200g macadamia nuts, toasted to light golden
1 tsp wattleseed

Method

Paddle the butter and flour and add the sugar. Then, mix the water, wattleseed and macadamias, until everything just comes together. Press 30g of the mix into the bottom of wide-based paper cases (such as Confeta 900H). Set inside large muffin tins and bake for 10 mins at 160 degrees until light golden brown.
To make the filling, paddle the cream cheese until soft and fluffy and add the Bulla Sour Cream until smooth. Beat in the egg, then the sugar, zest and juice. Use a scoop to fill cases to 1cm from the top. Bake for 15min at 160 degrees. It should still have some wobble. Cool, then garnish with praline topping.
To make the topping, heat the sugar and water, making a caramel to the ‘hard crack’ stage. Add the nuts and wattleseed and carefully pour onto a silpat mat. When set, crush into a coarse praline and reserve for garnish.