White Forest Crackle Cheesecake Log
A crunchy white chocolate crackle coating with a delicious creamy centre of cherries, white chocolate and cream cheese. Perfect for special occasions and sure impress family and friends at Christmas. Best of all its quick and easy.
rating:
Medium
1 hour (+ chilling time)
prep
1 hour setting
8
Copha is the Australian brand for Kremelta. These products are identical but in different packaging.
Ingredients
Cheese Cake Filling
- 100g Copha, chopped
- 90g (½ cup) white cooking chocolate, chopped
- 375g cream cheese, diced, at room temperature
- 55g (¼ cup) caster sugar
- 2 tsp vanilla extract
- 80ml (1/3) cup thickened cream
- 120g (½ cup) stoneless black cherries in syrup, drained well, chopped
White Chocolate Crackle Mixture
- 60g Copha, chopped
- 60g white cooking chocolate, chopped
- 60g (1½ cups) Rice Bubbles
- 60g (½ cup) icing sugar mixture
- 35g (1/3 cup) desiccated coconut
- 2 tbsp full cream milk powder
- 100g white chocolate melts, melted
- White choc curls (see tip)
- Fresh cherries to decorate
Method
Cheesecake Filling
- Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat. Cool slightly (10 mins).
- 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 the Copha and 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 melted white chocolate. Decorate with chocolate curls and cherries. Cut into slices to serve.
Tips: 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. Use 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.
NOTE: Garnish can be changed from fresh whole cherries to maraschino cherries.
