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Cheesecake recipes

Almond-and-espresso dacquoise cheesecake

40 minutes

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2 hours

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25 minutes, plus cooling time

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Gluten-free lemon-and-almond cakes

15 minutes

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Peanut butter-and-date biscuits

10 minutes

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2 hours

Christmas recipes

Sliced roast potatoes

Name: Almond-and-espresso dacquoise cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10 servings
Cuisine: Desserts & Baking
Ingredients: For the dacquoise: ,instant coffee granules 2 t,water 1⁄2 t,cornflour 1 T,almond flour 180 g,free-range egg whites 6,caster sugar 220 g,For the cheesecake filling: ,espresso 1 T,plain full-cream cream cheese 250 g,lemon, juiced 1,cream, whipped 1 cup,icing sugar, for dusting

By Abigail Donnelly

Serves 5

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

6 T Woolworths duck fat
10 large potatoes, peeled
8 baby fennel
2 t Woolworths Italian truffle-flavoured salt

Method

1. Preheat the oven to 180°C. Grease a large baking tray with 1 T duck fat and set aside.
2. Slice the potatoes and fennel as thinly as possible.
3. Toss the fennel and potato with the remaining duck fat, then place in small mounds on the prepared baking tray. Season with the truffle salt.
4. Bake for 15–20 minutes, or until the sides are brown and crispy and the centre soft. Top with more salt to serve.

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