adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Clinkers cheesecake slice recipe
Clinkers cheesecake slice recipe
0 Likes
Prep Time:
60 minutes
Cook Time:
5 minutes
Total Time:
65 minutes
Indulge in a decadent pastel dessert combining Clinkers and cheesecake for the ultimate sweet treat.
Ingredients:
  • 450g Clinkers
  • 100g dark chocolate, chopped
  • 60g copha, chopped
  • 90g (2 1/2 cups) Kellog’s Rice Bubbles
  • 80g (1/2 cup) pure icing sugar, sifted
  • 500g cream cheese, at room temperature
  • 140g (2/3 cup) caster sugar
  • 300ml tub thickened cream
  • 2 tsp Queen Vanilla Bean Paste
  • Pink liquid food colouring, to tint
  • 9.00 gm gelatine powder
Instructions:
  • Prepare a 7cm-deep, 20cm square cake pan by greasing it and lining the base and sides with baking paper, leaving some overhang. Roughly chop 150g clinkers. In a small saucepan, melt the dark chocolate and copha over medium heat for about 5 minutes, stirring continuously.
  • In a large bowl, mix rice bubbles and icing sugar. Add the copha mixture and stir until well combined. Gently fold in the chopped clinkers. Transfer the mixture to the prepared pan and press down firmly using the back of a metal spoon. Chill in the fridge for 15 minutes to set. Lastly, cut the remaining clinkers into quarters vertically and keep aside.
  • Combine cream cheese, caster sugar, cream, and vanilla in a food processor until smooth. Add a few drops of food coloring and beat until combined. In a small microwave-safe bowl, mix gelatine with 2 tablespoons of water, microwave for 10 seconds (do not overheat), then whisk with a fork until dissolved. While the food processor is running, pour in the gelatine mixture and process until well combined.
  • Take the pan out of the fridge. Spread the cream cheese mixture over the base and smooth it out. Place the cut clinkers on top of the cheesecake. Cover the pan with plastic wrap and chill for 6 hours or overnight until firm. Lift the slice out of the pan using the overhanging paper and cut before serving.

Similar Recipes