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Fairy bread cheesecake

  • 0:30 Prep
  • 0:50 Cook
  • 12 Servings


  • 250g packet butternut snap biscuits
  • 75g butter, melted, cooled
  • 2 x 250g blocks cream cheese, softened
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 11/2 cups thickened cream
  • 1/4 cup plain flour
  • 1/4 cup dollar 5’s sprinkles, plus extra to serve


  • 1
    Preheat oven to 150C/130C fan-forced. Grease a 20cm round springform pan. Line side with baking paper, extending paper 2cm above edge of pan.
  • 2
    Place biscuits in a food processor. Process until fine crumbs form. Add butter. Process until just combined. Press biscuit mixture over base of prepared pan. Refrigerate for 30 minutes.
  • 3
    Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add 1/2 cup cream and flour. Beat until just combined. Fold through sprinkles. Pour mixture into prepared pan. Place on a baking tray. Bake for 50 minutes or until top is just firm to touch (cheesecake will wobble slightly in the middle). Turn oven off. Cool cheesecake in oven with door ajar. Refrigerate overnight.
  • 4
    Using an electric mixer, beat remaining cream until just-firm peaks form. Spoon into a piping bag fitted with a 1cm fluted piping nozzle. Pipe cream rosettes around edge of cheesecake. Sprinkle with extra sprinkles. Serve.

Source: taste.com.au


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