Raspberry Crackle Cheesecake

Raspberry Crackle Cheesecake
35 Mins
Prep time
5 Mins
Cooking time
Serves 12-16

What you need

  • 300g Cadbury White Chocolate Melts
  • 60g butter
  • 2 cups puffed rice cereal
  • 3/4 cup coconut
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • 1 cup caster sugar
  • 2 teaspoons vanilla essence
  • 1 tablespoon gelatine dissolved in 1/4 cup boiling water
  • 1 1/2 cups cream, whipped until stiff
  • 2 x 150g DRISCOLLS raspberries¬†

How to make it

  1. HEAT the chocolate and butter in a bowl and stir over a saucepan of gently simmmering water until smooth. Combine in a bowl the puffed rice cereal and coconut then stir the chocolate mixture until combined. Press half of the mixture evenly into the base of a 24cm base lined springform pan and chill. Reserve the remaining at room temperature.
  2. BEAT the PHILLY, sugar and vanilla with an electric mixture until smooth. Stir through the dissolved gelatine then fold through the whipped cream.
  3. SCATTER a third of the raspberries over the base of then pour over half the PHILLY mixture. Top with another third of berries then pour over the remaining PHILLY mixture. Lightly crumble over the reserved chocolate mixture and top with the remaining berries. Chill for 3-4 hours or until set.