White Forest Crackle Cheesecake Log

CHEESECAKE FILLING

Ingredients

Method

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
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

Ingredients

Method

Combine the 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

Tips & Hints

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
Garnish can be changed from fresh whole cherries to maraschino cherries