Name: Italian fig and hazelnut certosino with golden almonds
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 8 servings
Cuisine: Desserts & Baking
Ingredients: cake flour 375g,cocoa powder 125g,bicarbonate of soda ¼t,ground cinnamon 1t,ground star anise ½t,Woolworths soft-eating sundried Turkish figs (or any other dried figs), roughly chopped 220g,good-quality dark chocolate, roughly chopped 75g,lemon, zested 1,orange, zested 1,blanched hazelnuts 300g,red wine 85ml,caster sugar 110g,butter, chopped 60g,honey 375ml,For the golden almonds: ,blanched almonds 50g,gold leaf sheet 10 cm x 10 cm ,gold powdered food colouring 1T

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Best-ever baked cheesecake

Serves 6 - 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 1/2 hours

Ingredients

100 g butter, melted
150 g Tennis biscuits, crushed

For the filling

750 g smooth cream cheese
250 ml sour cream
4 free-range eggs
112 g caster sugar
1 T cornflour
1 t vanilla extract
1/2 a vanilla pod
250 ml sweet sherry (or orange juice)
1/2 cup sugar
300 g strawberries (or any other in season fruit), halved

Method

Preheat the oven to 180°C .

Mix the melted butter with the crushed Tennis biscuits and press into a greased 24 cm spring-form tin.

To make the filling, beat the cream cheese until smooth and gently mix in the sour cream, eggs, caster sugar, cornflour, vanilla extract and the seeds of the vanilla pod.

Spoon into the tin and bake for 30 minutes.

Switch off the oven, leaving the cake inside for 2 hours before removing it from the tin.

To make the macerated strawberry topping, bring the sherry and sugar to the boil. Add the halved strawberries (or chopped fruit of your choice) and allow to cool.

Serve the cheesecake topped with the cooled strawberries.

This is a test recipe

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Best-ever baked cheesecake

Ingredients

Method