Sticky cranberry white Christmas cheesecake – gluten free

For those of you who remember that kids’ party stalwart – the Chocolate Crackle – here is one adaptation all dressed up for Christmas!  I made it in a large round springform cake tine (around 24cm) as I wanted the base to be thin – the white chocolate and copha set quite hard and if it was too thick you would never get through it.  This is a lovely, oozy mixture, you will get your fingers messy, when eating it, so keep those napkins handy!  If you want it less sticky, dial back the amount of lemon juice you add, but you will need some to offset the sweetness of the white chocolate and condensed milk.

Sticky cranberry white Christmas cheesecake

 

Base:

125g copha (solidified white vegetable fat);

100g white chocolate;

2 cups gluten free puffed rice.

 

Filling:

395g tin condensed milk;

225g block cream cheese;

1 tbs lemon juice;

170g dried cranberries.

 

To decorate:

Gluten free red chocolate balls and spearmint leaves.

 

Method:

Spray the springform pan with olive oil, lightly and set aside.

Cut the copha into smaller cubes (as it takes longer to melt than the chocolate does) and combine in a heatproof bowl with the white chocolate.  Microwave on high for 30 second bursts, shaking the bowl in between bursts, and stirring the mixture as it melts.  Once melted, stir to combine, add the puffed rice and mix vigorously.  It doesn’t matter if you crush some of the rice.  Press into the springform pan and put in the fridge while you prepare the topping.

Cut the cream cheese into chunks, and mix or blend with the condensed milk.  Add the lemon juice and mix until smooth.  Fold through the cranberries.  Spoon over the base, and allow to set at least four hours.  Decorate when ready to serve.

 

You can either cut this into squares for finger food (sticky) or into small wedges so that it can be eaten with a spoon.  It is less messy to eat with a spoon, but the base is more resistant to a spoon than to teeth, so it ends up being easier to pick up in your fingers and take a bite anyway.

It may be messy, but it is very tasty!

The whole slice

Frog in a pond mini cheesecakes – gluten free for Halloween

I made the mistake of going into a lolly shop to get some inspiration (unusual type of lollies) and couldn’t stop myself buying these blue marshmallows.  Then I got them home and didn’t know what to do with them.  So, I used some of my last Freddo heads to make these little treats, they looked unusual, but they tasted nice!  I made 6.

Frog in a pond mini cheesecakes

Frog in a pond mini cheesecakes

80g gluten free biscuits

50g melted butter

125g softened cream cheese

2 tbsp caster sugar

1 egg

3 tbsp thickened cream

1 tbsp lemon juice

3 blue marshmallows, cut in half with wet scissors (to stop the marshmallows sticking to the scissors)

6 freddo heads

Blue coloured sugar

 

Preheat oven to 160 celcius fan forced, 180 if not.

Crush the biscuits and combine with the melted butter.  Press into bases of a 6 hole muffin pan firmly.  (I use a silicone one as they come out easily, if you are using a metal tin, line it with muffin papers first).  Put in fridge until required so they get a chance to firm a little.

Combine cream cheese and sugar and beat until well combined.  Add egg and mix well.  Mix in cream and lemon juice until all just well blended, then spoon onto bases.  Bake for 20 minutes.

When the cheesecakes have cooled a little, press the cut marshmallow in a little, cut side down.  Leave to cool (if you put the frog on now, the weight of the frog will force the marshmallow right down into the cheesecake when it is warm, if you leave it to cool and set, the marshmallow won’t sink any further).  When completely cold, put the frog on top and sprinkle the sugar around.