Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Mark Olive's Baked wattleseed cheesecake Food Mark Olive's Baked wattleseed cheesecake Preparation time Cooking time Serves 4-6 Ingredients 1 packet sweet biscuits 150g melted butter 250g ricotta cheese 150g cottage cheese 2 tsp lemon or lime rind 1 tbsp semolina 2 tbsps buttermilk 3 eggs (separated) 2 tbsp wattleseed ¾ cup caster sugar Icing sugar to serve Method Pre-heat oven to 180°C. Crush biscuits in a large bowl. Slowly incorporate the butter and mix to combine. Press into the base of a lightly greased 24 cm spring form tin, chill until firm. To make the filling, beat the cheeses, rind, semolina, buttermilk, egg yolks and wattleseed with an electric mixer. In a separate bowl, beat the egg whites, slowly adding the sugar until it forms soft peaks. Fold the egg whites into the cheese mixture to combine. Pour mixture over biscuit base and bake in oven for 1 hour. Food Preparation time Cooking time Serves 4-6 SHARE Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Be part of Heston’s barbeque revolution Food Lyndey Milan’s Asian-Style Mushroom Omelette Recipe Food Ed Halmagyi’s fruit salad with thyme-vanilla sugar and extra virgin olive oil