WHITE FOREST CRACKLE CHEESECAKE LOG
Try this delicious White Forest Crackle Cheesecake Log, top with cherries and you’re good to go!
for 8 servings
160g Copha, chopped
90g (1/2 cup) white cooking chocolate, chopped
375g cream cheese, diced, at room temperature
55g (1/4 cup) caster sugar
2 tsp vanilla extract
80ml (1/3) cup thickened cream
½ cup (120g) stoneless black
cherries in syrup, drained well, chopped
60g white cooking chocolate, chopped
60g (1 1/2 cups) Kellogg’s Rice Bubbles
60g (1/2 cup) icing sugar mixture
35g (1/3 cup) desiccated coconut
2 tbsp full cream milk powder
100g white chocolate melts, melted
White chocolate curls
Fresh cherries, to decorate
Cheesecake filling- Combine 100g 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.
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.
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- Combine 60g Copha and cooking chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat.
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.
Place log on a serving plate. Drizzle with white chocolate melts. Decorate with chocolate curls and cherries. Cut into slices to serve.