Lemon and White Chocolate Crackle Cheesecake

Recipe By:

Copha

www.copha.com.au [1]

Prep Time:

30 mins (plus 30 mins chilling time)

Cook Time:

5 min

Serves:

This smooth and creamy no-bake Lemon and White Chocolate Cheesecake has a delightfully crunchy white chocolate crackle base. It's an easy dessert that's great for Mother's Day, birthdays and other special occasions.

White Chocolate Crackle Base

Ingredients

120g Copha, chopped
120g white chocolate, chopped
1 cup icing sugar mixture, sifted
1/3 cup full cream milk powder
3 cups Kellogg’s Rice Bubbles
2/3 cup desiccated coconut

Method

Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted or melt in the microwave on High. Remove from heat
Combine the icing sugar, milk powder, rice bubbles and coconut in a bowl, add the Copha mixture and stir to combine. Spoon three-quarters of the mixture into the base of a greased and base-lined 22cm spring-form pan. Chill. Reserve the remaining white chocolate crackle mixture at room temperature

Lemon Cheesecake filling

Ingredients

500g cream cheese, softened
2/3 cup caster sugar
180g white chocolate, extra, melted and cooled
2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
Zested rind and juice of 1 lemon, plus extra zested rind, to serve
300ml cream, whipped
Fresh raspberries, to garnish

Method

Use a hand-held beater to beat the cream cheese and sugar together until smooth. Stir in the gelatine mixture and lemon juice and mix well. Stir through the chocolate and most of the lemon rind, reserving some for garnish. Gently fold through the whipped cream. Pour the filling into the prepared base
Decorate the top outer edge of the cheesecake with the reserved white chocolate crackle mixture. Refrigerate for 3 hours or until set
When ready to serve, decorate with raspberries and remaining lemon rind

Tips & Hints

Remove the cheesecake from the fridge 30 minutes before serving. This will make it easier to cut
The intensity of lemons varies from season to season, so if you prefer a punchier yellow cheesecake, you can add a few drops of yellow food colouring to the cheesecake mixture before pouring over the base