Yields:
1 Serving
Difficulty: Easy
Prep Time: 1 Hr 30 Mins
Cook Time:
9 Hr
Total Time:
10 Hr 30 Mins
Good evening boys and ghouls. Welcome to another glorious Halloween themed recipe. Last recipe was very bloody and gory so I thought I would tone it down with a more child friendly adorable recipe. There are several layers to this cheesecake that need a decent amount of time to set. It will take around a full day for the while process to take place and set the cheesecake properly.
This recipe uses a very specific pan called Jack-O-Lantern shaped cake pan by Wilton. I have tested it myself a few times and found that it works very well, providing you follow my recipe.
The recipe you see is entirely lactose free, providing you use the right products of course.
Ingredients
Adjust Servings
Instructions
- The very first step is to prepare the cake pan. As we are making an upside down jelly cheesecake it is really important to make sure the pan is well greased. Grab some cooking spray and a paper towel. Spray the entire pan with the cooking spray. Get the paper towel and run it over the entire surface making sure to get into all the nooks and crannies. Make sure you cover the sides to the very top. There should be a thin layer covering the pan.
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Next prepare your jelly. Pour the jelly crystals in a large bowl. Check the instructions and add the appropriate amount of hot water. I prefer my jelly a little harder so I only use half the recommended amount of water. which was about 2 cups of boiling water
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Stir well so the crystals are completely dissolved.
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Pour the jelly into the cake pan and place into the fridge until set (a few hours). Gently press your (clean) finger into the jelly, check to see if it is hard and set before moving onto the next step.
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Now we can move onto the cheesecake. In a small bowl add the gelatin and boiling water. Mix until the gelatin is completely dissolved.
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In a large bowl add the condensed coconut milk and cream cheese.
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Mix until smooth.
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Add the gelatin to the cream cheese and mix well.
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Use a tablespoon to transfer the cheesecake to the cake pan.
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Smooth down and make sure the cheesecake mix are in all the corners. Make sure there is a few cm at the top to fit the biscuit bottom as well. If there is leftover cheesecake mix feel free to pour that into any molds, you like for extra little cheesecakes.
- Place the pan into the fridge for a few hours until set and hardened.
- Crush the biscuits until they are fine. Food processor works best but you can also use a meat mallet.
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Melt the margarine. Add to the crushed biscuits and add a pinch of salt. Mix well.
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Press the mixture on top of the cheesecake mix. Flatten down as best as you can.
- Place the pan into the fridge for a few hours until set and hardened.
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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 mold. This will free the base so it can easily slide off.
- 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 leaving the jelly on top. A small amount of the jelly may have liquefied, this is normal.
- Place the cheesecake in the fridge for an hour. Fill up the mouth and eye holes with sprinkles.
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Serve, devour and enjoy.
