Wattleseed Cheesecake
Pastry Chef Ryan Butler of Tocqueville – New York, NY
Adapted by StarChefs.com

Yield: 12 individual cakes

Wattleseed Cheesecake by Ryan Butler on Starchefs.comIngredients:

  • 4 Tablespoons wattleseed powder
  • 1 ½ cups heavy cream
  • 6 ounces sugar
  • 16 ounces cream cheese
  • 10 ounces ricotta
  • 6 ounces mascarpone
  • 3 whole eggs
  • 2 egg yolks
  • Butter for greasing the molds
  • 12 (2-inch) ring molds

Combine wattleseed powder and heavy cream in a small pot. Bring the mixture to a scald, then remove from heat and set aside for 30 minutes. Preheat the oven to 275°F. In a food processor, mix the sugar and the three cheeses at medium speed until light and fluffy. Continue to mix, slowly adding in eggs and egg yolks until well combined. Strain the wattleseed and cream mixture through a chinoise and add to the cheese mixture. Grease 2” ring molds with butter and pour the mixture into them. Put in a water bath and bake for twenty minutes, or until just set. Remove and chill in the refrigerator for 30 minutes before serving.

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   Published: June 2006