Copha is the Australian brand for Kremelta. These products are identical but in different packaging.

Ingredients

White Chocolate Crackle Base

• 120g Copha, 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

Method

White Chocolate Crackle Base

1. Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted or melt in the microwave on High. Remove from heat.
2. Combine the icing sugar, milk powder, rice bubbles and coconut in a bowl, add the Copha mixture and stir to combine. Spoon three-quarters of the mixture into the base of a greased and base-lined 22cm spring-form pan. Chill. Reserve the remaining white chocolate crackle mixture at room temperature.

Lemon Cheesecake filling

1. Use a hand-held beater to beat the cream cheese and sugar together until smooth. Stir in the gelatine mixture and lemon juice and mix well. Stir through the chocolate and most of the lemon rind, reserving some for garnish. Gently fold through the whipped cream. Pour the filling into the prepared base.
2. Decorate the top outer edge of the cheesecake with the reserved white chocolate crackle mixture. Refrigerate for 3 hours or until set.
3. When ready to serve, decorate with raspberries and remaining lemon rind.

Tips: Remove the cheesecake from the fridge 30 minutes before serving. This will make it easier to cut. The intensity of lemons varies from season to season, so if you prefer a punchier yellow cheesecake, you can add a few drops of yellow food colouring to the cheesecake mixture before pouring over the base.