Macadamia, Sage and Wattleseed Cheesecake

July 18, 2017  •  Leave a Comment

You may have seen on my social media pages (Not following me? Why the heck not? You need to get on that right now...I'll wait) that it was my hubby's birthday recently.

I made him this luxe Australian ingredients cheesecake and it was A-MAZING!

This cheesecake is grain and sugar free and low carb, but is not dairy free or paleo. I have included a variation below for a dairy free version as per a request from a paleo friend.

The Wattleseeds have a toasty, chocolate/coffee taste, so you could maybe use a good quality coffee if you can’t get your hands on Wattleseeds, I would halve the amounts though.

Low Carb Version:

Ingredients:

Crust:

6 Tablespoons of butter

2 cups macadamia nut flour (make by blitzing nuts in food processor)

1/4 cup raw cacao powder

⅓ cup granulated sweetener (I use the Sugarless organic stevia)

2 Tablespoons of roasted and ground wattleseeds (I buy mine at Hill Street Grocer)

Instructions

Melt the butter in the microwave or a small saucepan.

Add the macadamia nut flour, cacao powder, sweetener, and wattleseed, stirring until fully combined.

No need to roll out, just press dough into base of a springform tins, pressing firmly.

Bake in a preheated oven at 180°C for 15 mins until firm and golden brown.

Allow to cool before placing in fridge to chill before filling.

 

Filling:

250g cream cheese room temperature

1/2 cup pure cream

1/2 teaspoon finely chopped fresh sage

1/2 teaspoon vanilla

1 Tablespoon of sweetener

2 teaspoons of wattleseeds (soak seed in a few tablespoons of boiling water for 10 minutes before using to really bring out the flavour)

Pinch of salt

Instructions

With the paddle attachment beat the cream cheese, vanilla, and sage until well blended.

Switch to the whips and add the cream.

Whip until the consistency is thick, dense, and creamy.

Add the stevia or other sweetener and adjust until it's the way you like it.

Add the soaked wattleseed and combine.

Pour into chilled base and pop in fridge until set.

 

Paleo Version:

Ingredients:

Crust:

6 Tablespoons of coconut oil

2 cups macadamia nut flour (make by blitzing nuts in food processor)

1/4 cup raw cacao powder

⅓ cup honey

2 Tablespoons of roasted and ground wattleseeds

Instructions

Melt the coconut oil in the microwave or a small saucepan.

Add the macadamia nut flour, cacao, honey, and wattleseed, stirring until fully combined.

No need to roll out, just press dough into base of a springform tins, pressing firmly.

Bake in a preheated oven at 180°C for 15 mins until firm and golden brown.

Allow to cool before placing in fridge to chill before filling.

 

Filling:

1.5 cups of cashew nuts and 0.5 cup of macadamia nuts, soaked overnight.

1/2 teaspoon finely chopped fresh sage

½ cup of coconut milk

2 Tablespoons of honey

½ teaspoon of vanilla

2 teaspoons of wattleseeds (soak seed in a few tablespoons of boiling water for 10 minutes before using to really bring out the flavour)

Instructions

Drain the nuts and place them in the food processor, along with the honey, sage, coconut milk and wattleseeds.

Process until you obtain a smooth consistency.

Pour the cashew cream into the chilled base and smooth evenly.

Cover and freeze for at least three hours.

Let cheesecake sit at room temperature for 15 minutes to ensure smooth cutting.

 

 

 


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