Roasted acacia seed cheesecake

I love this recipe because the roasted acacia seeds give the cheesecake dough more crunch and an indescribable praline flavor with subtle notes of burnt coffee.

For 4 people


For the base:

For the cream:

  • 450g of Philadelphia type cream cheese
  • 500g ricotta
  • 125g mascarpone
  • 180g caster sugar
  • 3 eggs, separating the whites from the yolks
  • 1 vanilla pod from Madagascar

For the topping:

  • Some red fruits


  1. Preheat the oven to 160°C.
  2. Crumble the speculoos into crumbs and mix them with the acacia seeds and then with the melted butter.
  3. Line the bottom of the mold with the mixture, pressing down well.
  4. Bake for 10 minutes.
  5. Mix the cream cheese, the ricotta and the mascarpone with the sugar and the egg yolks with a spatula or spatula.
  6. Split the vanilla pod in half and extract all the seeds. Add it to the mixture. Mix well again.
  7. Whisk the egg whites and gently fold them into the batter.
  8. Pour into the mold on the base taken out of the oven, coating well.
  9. Bake 25 minutes.
  10. Leave the cake in the oven for 5 minutes while it cools.
  11. Let the cake cool to room temperature, then refrigerate.
  12. Serve chilled with red fruits

Enjoy your food !

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