Caramilk Crackle Base
80g Copha, chopped
60g Caramilk chocolate, chopped
2 cups (80g) Kellogg’s Rice Bubbles
1/4 cup (20g) desiccated coconut
Caramel Swirl Cheesecake Filling
500g cream cheese, chopped and softened
1/3 cup (75g) caster sugar
2 teaspoons vanilla essence
2 teaspoons gelatine dissolved in 2 tablespoons
boiling water, cooled
2 tablespoons Copha, melted, room temperature
300ml thickened cream, whipped
1/3 cup (80ml) caramel spread (see tips)

Caramilk Crackle Base
1. Line the base and sides of a 3.5cm-deep, 27.5cm x 17.5cm
(base measurement) slice pan with baking paper, allowing
paper to extend 3cm above sides.
2. Place the Copha and chocolate into a heatproof bowl
over a saucepan of simmering water. Stir until melted and
smooth. Add Rice Bubbles and coconut and mix well.
3. Spoon mixture into prepared slice pan. Press firmly to
make an even base. Freeze for 10 minutes.

Caramel Swirl Cheesecake Filling
1. Beat cream cheese, sugar and vanilla until smooth.
Add gelatine mixture and Copha. Beat until smooth.
2. Spoon into prepared pan. Dollop over caramel and use
a skewer or chopstick to swirl through the cheesecake
mixture. Refrigerate for 4 hours or until cheesecake is set.
3. Use a warm dry knife to cut into squares.

• Copha and chocolate can be melted in the microwave on
high in 30 second bursts. Stir until smooth and combined.
• Slice can be made 2 days in advance. Cover and refrigerate.
• Caramel can be purchased from the spread aisle of your
supermarket. We used Bonne Maman

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