lemon and wattleseed cheesecake

Cooking Directions

1. 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.
2. 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.
3. 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.