Mark Olive's Baked wattleseed cheesecake

Method

1. Pre-heat oven to 180°C.
2. Crush biscuits in a large bowl. Slowly incorporate the butter and mix to combine.
3. Press into the base of a lightly greased 24 cm spring form tin, chill until firm.
4. To make the filling, beat the cheeses, rind, semolina, buttermilk, egg yolks and wattleseed with an electric mixer.
5. In a separate bowl, beat the egg whites, slowly adding the sugar until it forms soft peaks.
6. Fold the egg whites into the cheese mixture to combine. Pour mixture over biscuit base and bake in oven for 1 hour.