Lemon and White Chocolate Crackle Cheesecake
With a easy to make crunchy white chocolate crackle base and crumble top, and a delicious layer of lemon cheesecake filling, this cheesecake is perfect for any
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kremelta.co.nz.
Cooking tools:
- Hand mixer
- Springform pan
- Saucepan
- Microwave
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Refrigerator
- Plastic wrap
- Citrus press
Ingredients
- Ingredients
- White Chocolate Crackle Base
- 120g Kremelta, chopped
- 120g white chocolate, chopped
- 1 cup icing sugar mixture, sifted
- ⅓ cup full cream milk powder
- 3 cups Kellogg’s Rice Bubbles
- ⅔ cup desiccated coconut
-
- Lemon Cheesecake filling
- 500g cream cheese, softened
- ⅔ 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
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