Recipe Fairy bread cheesecake : Easy, Special and Delicious

Recipe Fairy bread cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Fairy bread cheesecake. This Recipe Fairy bread cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Fairy bread cheesecake was necessary 30m, cook 50m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Fairy bread cheesecake

Fairy bread is the most popular and enduring sugar sandwich ever and it's the inspiration behind this fun cheesecake.

Fairy bread cheesecake


9 Ingredients












  • 250g packet butternut snap biscuits










  • 75g butter, melted, cooled










  • 2 x 250g blocks cream cheese, softened










  • 1/4 cup caster sugar










  • 1 tsp 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









  • Select all ingredients










4 Method Steps








  • Step 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.


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    How to line a springform cake tin

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    How to line a springform cake tin with baking paper.









  • Step 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.







  • Step 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.







  • Step 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.



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