White Crackle Fruit Salad Cheesecake
Prep time: 25 minutes, plus 6-12 hours setting time
Cook time: 5 minutes
Serves: 12
Difficulty: Easy
White Chocolate Crackle Base
125g Copha, chopped
90g white cooking chocolate, chopped
3 cups (120g) Kellogg’s Rice Bubbles
⅓ cup (30g) desiccated coconut
Cheesecake Filling
500g cream cheese, softened and chopped
395g can sweetened condensed milk
3 tablespoons fresh lemon juice
¼ cup (50g) melted Copha, room temperature
1 tablespoon gelatine dissolved in 2 tablespoons boiling water, cooled
350g lemon curd
300ml thickened cream, whipped
Sliced mango, strawberries, raspberries, passionfruit, kiwi fruit, grapes to garnish
White Chocolate Crackle Base
- Grease and line the base and sides of a 20cm x 30cm roasting pan. Leaving a 5cm overhang on the two long sides.
- Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat and stir until smooth.
- Combine the Rice Bubbles and coconut in a bowl. Add the Copha mixture and stir to combine. Spoon into the base of the prepared tin and flatten using the back of a spoon. Refrigerate for 10 to 15 minutes or until hardened.
Cheesecake Filling
Use a stand mixer fitted with the paddle attachment and beat the cream cheese until smooth. Add sweetened condensed milk, juice, dissolved gelatine and Copha. Beat until smooth. Fold in lemon curd and whipped
- cream. Spoon over base. Smooth top. Refrigerate for 6 hours to overnight, or until set.
- To serve, dollop remaining whipped cream over the top of the cheesecake mixture. Arrange fruit over the top. Cut into slices and serve immediately.
Tips & Hints:
- Melt Copha and chocolate together in the microwave on High in 30 second bursts. Stir after each turn until melted and smooth.
- Cheesecake can be made 1-2 days in advance. Cover with cling film and store in the refrigerator. Decorate with cream and fruit just before serving.
- Keep leftovers in a sealed container in the refrigerator for 2-3 days.
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