Yields:
8 Servings
Difficulty: Easy
Prep Time: 45 Mins
Cook Time:
8 Hr
Total Time:
8 Hr 45 Mins
Welcome back to another lactose free recipe. This week I wanted to share with you a recipe that is a little bit spooky and creepy but equally as beautiful. The contrast of the black glitter glaze and the white cheesecake is simply stunning in my opinion.
To decorate the cheesecake we are going to use a new product by Satin Ice. I have used their new glitter glazes a few times and they are amazing. To create the black drips we will be using the blackberry glaze.
As always, I have tested this recipe many times and found it to be successful providing you keep to the recipe. Plus, it works amazing with lactose free products. This recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
Instructions
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In a large bowl sift the icing sugar. Add the cream cheese, cream and vanilla essence.
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Whisk until the mixture is completely smooth and light. This step is important to create a light and fluffy cheesecake.
- In a small bowl place the gelatin. Add the boiling water and mix thoroughly to prevent any large lumps of gelatin forming.
- Add this gelatin mixture to the cream cheese and mix thoroughly.
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Spray the heart pan with the cooking spray . Spoon the mixture into the Mondo heart cake pan.
- Smooth the mixture down and tap the pan on the bench to remove any air bubbles.
- Leave the cheesecake to set in the fridge for at least 4 hours.
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Process the biscuits until fine then add the salt and melted margarine. Mix well.
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Spoon the mixture onto the chilled cheesecake and carefully flatten.
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Place the cheesecake back into the fridge for another hour or two. It is preferable to leave the cheesecake to set over night.
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This is the tricky part. Getting the cheesecake out of the pan in one piece. First things first find a plate that will fit the cheesecake on it. Get a sharp knife and gently cut around the edges of the cake pan. This will free the base so it can easily slide off.
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Next fill your sink with hot water. Gently place the pan into the hot water for 30 to 45 seconds.
- Place the pan down and the plate upside down on top of the pan. Gently and quickly flip the plate and pan around. The cheesecake will slide out of the pan. If the cheesecake does not slide out, you will need to repeat the process of dunking the pan in hot water and flipping it. If it is still stuck get a small knife and gently press it into the side of the cheesecake to leverage it off.
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Use a knife or flat spatula to gently remove the excess cheesecake that has melted in the hot water. Place the cheesecake in the fridge for an hour to harden back up.
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To decorate the cheesecake we are going to use a new product by Satin Ice. I have used their new glitter glazes a few times and they are amazing. To create the black drips we will be using the blackberry glaze. Remove the glaze from the protective bag. Cut the tip off the bag off. About half a cm from the top. You do not want the hole too small or too big.
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The first step is to glaze the very top. Gently pipe the glaze onto the top of the cheesecake making sure to leave a gap around the edge.
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Use a knife or flat spatula to move the glaze around so it coats the entire top of the cheesecake.
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To get that drip effect simple pick the spots where you want the drip to occur. Pipe a small dot onto the stop on the edge of the cheesecake. That spot will drop down. The length of the drip will depend of the size of the dot you pipe.
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Pipe several different sized dots leaving a gap in between each dot so they have their own space to drip down. Otherwise they will come together to completely coat the sides and you will not get the proper effect.
- The glaze will stay sticky. I have used the glaze many times over long periods of time and it has never fully set for me.
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Slice, serve and enjoy.
