To celebrate NAIDOC Week, Stockland presents our Native Australian recipes collection.
Our first of four recipes includes a Double Chocolate and Wattleseed Cheesecake. The Double Chocolate and Wattleseed Cheesecake combines Indigenous ingredients with a modern twist. Such ingredients include Wattleseeds, which are derived from native Acacia and has been part of Indigenous Australians' diet for thousands of years. With its coffee-like aroma, this rich source of protein will add a twist to this easy to make double chocolate cheesecake recipe. View the entire recipe below.
Disclaimer: Each recipe has been provided by Indigiearth. The photo shown is for illustrative purposes only and the actual recipe may vary.
- • 1 pkt Arnott's Choc Ripple biscuits
- • 100g butter, melted
- • 2 tablespoons hot water
- • 1 tablespoon gelatine powder
- • 2 x 250g pkts cream cheese, at room temperature
- • 1 cup thickened cream
- • 3/4 cup caster sugar
- • 150g white chocolate, melted, cooled
- • 50g dark chocolate, melted, cooled
- • 50g ground roasted wattleseed
Brush a round or square cake tin with melted butter to grease. Line the base and sides with non-stick baking paper, allowing the sides to overhang.
Process the biscuits in a food processor until finely crushed. Add 25g of ground roasted Wattleseed. Add the butter and process until well combined. Use the back of a metal spoon to spread and press the biscuit mixture evenly over the base of the pan. Cover with plastic wrap. Place in the fridge for 30 minutes to chill.
Meanwhile, place hot water in a small heatproof bowl. Sprinkle with gelatine. Place the bowl in a saucepan of simmering water and stir for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes until cool.
Use an electric beater to beat the cream cheese, cream and sugar in a bowl until smooth. Add the white chocolate and beat until well combined. Add an additional 10-25g of ground Wattleseed (amount can vary depending on how strong you prefer) Beat in the gelatine mixture. Pour into the prepared pan.
Drizzle the dark chocolate over the cheesecake. Use a skewer to create a swirled effect. Sprinkle 5g of ground Wattleseed over the top.
Modern Native Australian Recipe Collection
Double Chocolate Wattleseed Cheesecake
Kangaroo Spaghetti Bolognese
Saltbush Dukkah Crusted Kangaroo
Whole Fish in Paperbark