Fantail Cheesecake

Fantail Cheesecake
Prep 2 hours
Cook 9 hours chill
Serves 10

This cheesecake is something I make every Christmas for my father in law. He doesn’t like cheesecake. But he asks for this every year at Christmas and since he doesn’t like any other cheesecake I always make sure to make one no matter how little time there is.

This recipe was born one year when I wanted to make a caramel cheesecake for Christmas. I could not find the right caramels anywhere despite hours of shopping the weeks leading up to Christmas. In the end I used Fantails and the rest is history.

There has been a couple of times where the gelatine hasn’t made it into the mix and boy was that a disaster. Well everyone told me the opposite but to see my masterpiece dripping instead of showing its layers in all its glory was so disheartening so word of advice…Read the recipe in full and weigh/ measure out all of the ingredients into small bowls before beginning. I now have my ingredients ready to go on one side of my mixing bowl then as I add each ingredient I move the small bowls to the other side. That way I can see which ingredients I have added and which ones are yet to be used.  I also recommend putting the cheesecake on a tray with sides in the fridge as one year the topping leaked down the sides of the fridge into the vegetable drawer…messy.

You don’t have to serve anything with this cheesecake however a few fresh strawberries do taste amazing with the chocolate and caramel flavour, and help break up the sweetness too.

Who will you make your cheesecake for? Tag #datewithmykitchen on social media and let me know who will be sharing your fantail delight.

Servings

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Ingredients

Amount
Ingredient
250
gm
Arrowroot biscuits, crushed
125
gm
Butter
2
tsp
Gelatine
2
tbsp
Water
600
gm
Allen's Fantails
1/4
cup
Milk
300
mls
Cream
250
gm
Cream cheese
1/4
cup
Milk
1 1/2
tsp
Gelatine
1 1/2
tbsp
Water

Method

1.

Line the bottom of a 20cm spring-form cake pan. Set aside.

2.

To make the base combine the crushed biscuits and butter in a medium bowl. Press into the bottom of the prepared pan. Press biscuits up the sides of the pan leaving a 1cm border along the top. Set aside in fridge until needed.

3.

To make the filling, in a small bowl mix together gelatine and water and set aside.

4.

In a small saucepan combine 350g Fantails and milk over low heat. Stir constantly until melted and smooth. Once melted, add the gelatine mixture and stir well to combine. Set aside to cool.

5.

Use electric mixer to beat cream cheese in medium bowl until smooth. In a separate medium bowl whip cream until stiff peaks form. Fold cream and cream cheese together with spatula.

6.

Add 3/4 of the melted fantails to cream cheese mixture fold together with a soft spatula.

7.

Use the spatula to gently scrape the mixture into the prepared pan.

Dollop remaining melted fantails onto the top and use a skewer to swirl it through the cheesecake leaving a marble effect. Refrigerate for 4 hours.

8.

To make the topping combine remaining fantails and milk in a small saucepan over low heat. Stir until melted.

9.

Combine gelatine and warm water in a small bowl. Slowly add to the fantails and stir well to combine.

10.

Slowly pour topping over the back of a spoon to coat the top of the cheesecake. Place on baking tray with edges in the fridge overnight (or at least 5 hours) to set. If you need to, place tea towels underneath the cheesecake in the fridge to level out the tray so the topping sets in an even layer. 

11.

Remove from fridge and run a warm knife gently around the edges of the pan then remove gently from the pan, slice and enjoy!