White Crackle Fruit Salad Cheesecake

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

  1. Grease and line the base and sides of a 20cm x 30cm roasting pan. Leaving a 5cm overhang on the two long sides.
  2. 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.
  3. 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

  1. cream. Spoon over base. Smooth top. Refrigerate for 6 hours to overnight, or until set.
  2. 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.

see more on this recipe — click here

 

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