Yields:
12 Servings
Difficulty: Easy
Welcome back to another lactose free recipe. This week I wanted to share with you a recipe that is a little bit creepy and cute.
To decorate the cheesecakes 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.
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
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Cheesecake
- Meringue
- Decorating
Instructions
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Cheesecakes
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Line your pan with the cupcake cases.
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Process the biscuits until fine
- Add the salt and melted margarine.
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Mix well.
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Spoon the mixture into the cupcake liners. One tbs per case.
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Flatten down the best that you can.
- Place the tray in the fridge for 30 minutes.
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Moving onto the cheesecake filling. 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.
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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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Spoon the mixture into each of the cases filling them to the top. Smooth the mixture down and tap the pan on the bench to remove any air bubbles. Leave the cheesecakes to set in the fridge for at least 4 hours.
Meringue
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Preheat your oven to 90C. The bowl that you are whisking the egg whites in must be completely dry and grease free.
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Add the tartaric acid (or cream of tartar) and salt. Continue whisking and gradually add the sugar 1 tablespoon at a time. You will see the meringue change in shape and texture. I personally lovely the transformation.
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Keep whisking until the mix is thick and glossy. Test the mixture by rubbing a small amount between your fingers. If it feels grainy then keep whisking. It should be at stiff peaks.
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Stir in the vanilla extract and a few drops of the green coloring.
- Fit your piping bag with the tip. Spoon the meringue into the piping bag.
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To pipe the slime meringues, keep the bag tight and straight. Position directly above. Squeeze the mixture out, try not to shake or move. When it has reached the desired shape stop piping and pull straight up.
- There may be little air bubbles when you pipe the meringues. To fill them in simply get a skewer and manipulate and move the meringue until the hole is gone.
- Bake in the oven for one hour & 30 minutes. When the time is up turn off the oven. DO NOT OPEN THE OVEN. Leave the door closed and allow the meringues to cool down completely. This could take a few hours. They will even be ok to leave in the oven over night. They need to cool down and try or they will become unbearably sticky. Move the meringues into airtight containers until you are ready to decorate the cheesecakes. Decorating
- Place the icing in a piping bag fitted with a very small tip or a Ziplock bag with the corner cut off.
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Grab the eyeballs and pipe a small dot of icing onto the back of the eyeballs. Press two eyeballs onto the each of the meringues. Continue doing this until all the slimes have eyes. Put them to the side.
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To decorate the cheesecakes, we are going to use a new product by Satin Ice. I have used their new glitter glazes a few times in other recipes and they are amazing.
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Remove the glaze from the protective bag. Cut the tip off the bag off so it creates a small hole. Gently pipe the glaze onto the top of the cheesecakes in a cross shape.
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Place a little slime meringue into the center of the glaze. Press down so the glaze spreads a little bit.
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Place a few bone sprinkles around the edge.
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Serve, devour and enjoy.
