White Forest Crackle Cheesecake Log

White Forest Crackle Cheesecake Log
Prep time: 1 hour (+ chilling time)
Cook time: 10 min
Serves 8

100g Copha, chopped
90g (½ cup) white cooking chocolate, chopped
375g cream cheese, diced, at room temperature
55g (¼ cup) caster sugar
2 tsp vanilla extract
80ml (⅓) cup thickened cream
½ cup (120g) stoneless black cherries in syrup, drained well, chopped

60g Copha, chopped
60g white cooking chocolate, chopped
60g (1 ½ cups) Kellogg’s Rice Bubbles
60g (½ cup) icing sugar mixture
35g (⅓ cup) desiccated coconut
2 tbsp full cream milk powder
100g white chocolate melts, melted
White chocolate curls (see tip)
Fresh cherries, to decorate

Cheesecake filling:
1. Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat. Stand for 10 minutes to cool slightly.
2. Beat cream cheese, sugar and vanilla in a large bowl of an electric mixer using the paddle attachment for 1 to 2 minutes or until soft. With motor operating on a low speed, beat in melted Copha mixture until combined. Add cream and then beat on low speed for 10 seconds, or until thick. Fold in cherries.
3. Spoon filling onto a sheet of plastic wrap. Enclose in plastic wrap and roll into a 7cm wide x 23cm long log. Refrigerate overnight.

White chocolate crackle mixture:
1. Combine the Copha and cooking chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat.
2. Combine the Rice Bubbles, icing sugar, coconut and milk powder in a bowl, add the Copha mixture and stir to combine. Press mixture over log to coat. Refrigerate for at least 1 hour, or until ready to serve.
3. Place log on a serving plate. Drizzle with white chocolate melts. Decorate with chocolate curls and cherries. Cut into slices to serve.

TIP: To make white chocolate curls, melt 180g block white cooking chocolate and pour over an up-turned oven tray. Spread evenly. Stand at room temperature for 1-2 hours or until set. Push a large, flat-bladed knife across the surface of the chocolate to create chocolate curls. Curls can be kept in the fridge for up to one week in an airtight container.

NOTE: Garnish can be changed from fresh whole cherries to maraschino cherries.

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't miss our next issue

Subscribe to have each issue of Buy Australia Magazine delivered straight to your inbox. 

Latest posts