White Crackle Fruit Salad Cheesecake
Tip: This 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.
Serves
12
Prep
25 mins
Cook
5 mins
Method
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.
Ingredients
- 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
