White Crackle Fruit Salad Cheesecake
★★★★★ 4.4 (20)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Biscuit Base
Coconut Crackle Filling
Method
Biscuit Base
- Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper, ensuring a 3cm overhang on each of the long sides.
- Melt Copha in a heatproof jug in the microwave for 1 minute. Stir in syrup.
- Process biscuits and coconut until they form crumbs. Add melted Copha and syrup, and process until combined.
- Press crumb into the base of prepared pan. Use the back of a metal spoon to smooth surface. Place in the fridge while preparing filling.
Coconut Crackle Filling
- Place rice bubbles, choc bits, coconut, nougat, sifted icing sugar and cocoa in a large bowl. Stir to combine.
- Reserve 50g of the extra chocolate bits in a microwave-safe bowl (see tip). Place remaining 200g extra choc bits in a microwave-safe bowl. Microwave on high for 1 – 1½ minutes. Stir until melted and smooth. Spread over base.
- Add melted Copha mixture to rice bubble mixture and stir quickly until combined evenly. Spread immediately over wet chocolate layer. Spread evenly over the top to cover the biscuit base.
- Press extra nougat over the top. Drizzle reserved melted chocolate over the top of slice (see tip). Sprinkle with extra coconut.
- Refrigerate for 30 minutes to set (Mixture also sets standing out of the fridge). Remove from pan. Cut into fingers to serve.
Tips & Hints:
- Melt reserved 50g choc bits in microwave for 1 minute. Place the corner of a sandwich zip lock bag into a tall glass. Fill with melted chocolate. Snip the corner off and chocolate is ready to drizzle over the top.
- Store pieces in an airtight container at room temperature for 1 week.
- Find nougat bars and pieces at supermarkets, and buy by weight in the scoop n' weigh section.
- Make this slice for high tea, school fates and as a food gift
Biscuit Base
- Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper, ensuring a 3cm overhang on each of the long sides.
- Melt Copha in a heatproof jug in the microwave for 1 minute. Stir in syrup.
- Process biscuits and coconut until they form crumbs. Add melted Copha and syrup, and process until combined.
- Press crumb into the base of prepared pan. Use the back of a metal spoon to smooth surface. Place in the fridge while preparing filling.
Coconut Crackle Filling
- Place rice bubbles, choc bits, coconut, nougat, sifted icing sugar and cocoa in a large bowl. Stir to combine.
- Reserve 50g of the extra chocolate bits in a microwave-safe bowl (see tip). Place remaining 200g extra choc bits in a microwave-safe bowl. Microwave on high for 1 – 1½ minutes. Stir until melted and smooth. Spread over base.
- Add melted Copha mixture to rice bubble mixture and stir quickly until combined evenly. Spread immediately over wet chocolate layer. Spread evenly over the top to cover the biscuit base.
- Press extra nougat over the top. Drizzle reserved melted chocolate over the top of slice (see tip). Sprinkle with extra coconut.
- Refrigerate for 30 minutes to set (Mixture also sets standing out of the fridge). Remove from pan. Cut into fingers to serve.
Tips & Hints:
- Melt reserved 50g choc bits in microwave for 1 minute. Place the corner of a sandwich zip lock bag into a tall glass. Fill with melted chocolate. Snip the corner off and chocolate is ready to drizzle over the top.
- Store pieces in an airtight container at room temperature for 1 week.
- Find nougat bars and pieces at supermarkets, and buy by weight in the scoop n' weigh section.
- Make this slice for high tea, school fates and as a food gift
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