White Crackle Fruit Salad Cheesecake Recipe

Ingredients

• White Chocolate Crackle Base
• 125g Copha, chopped
• 90g white cooking chocolate, chopped
• 3 cups (120g) Kellogg’s Rice Bubbles
• ⅓ cup (30g) desiccated coconut
• Cheesecake Filling
• 500g cream cheese, softened and chopped
• 395g can sweetened condensed milk
• 3 tablespoons fresh lemon juice
• ¼ cup (50g) melted Copha, room temperature
• 1 tablespoon gelatine dissolved in 2 tablespoons boiling water, cooled
• 350g lemon curd
• 300ml thickened cream, whipped
• Sliced mango, strawberries, raspberries, passionfruit, kiwi fruit, grapes to garnish