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White Christmas cheesecake crackle bowl recipe
White Christmas cheesecake crackle bowl recipe
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Prep Time:
380 minutes
Cook Time:
20 minutes
Total Time:
400 minutes
White Christmas Cheesecake: Vanilla cheesecake in a white chocolate bowl topped with Italian meringue and white chocolate balls.
Ingredients:
  • 70g (2 cups) Kellogg’s Rice Bubbles
  • 45g (1/2 cup) desiccated coconut
  • 40g (1/4 cup) dried cranberries, chopped
  • 40g (1/4 cup) pistachios kernels, coarsely chopped
  • 10g freeze-dried strawberries, coarsely chopped
  • 24.00 gm icing sugar mixture
  • 250g good-quality white chocolate, chopped
  • 100g dark choc melts
  • 50g white choc melts
  • 14 White Chocolate balls
  • Chocolate-dipped pretzel stars, to decorate
  • 1 fresh or maraschino cherry
  • 250g packet cream cheese, at room temperature, chopped
  • 70g (1/3 cup) caster sugar
  • 125ml (1/2 cup) thickened cream
  • 8.80 gm vanilla extract
  • 40.00 gm warm water
  • 6.00 gm gelatine powder
  • 215g (1 cup) caster sugar
  • 3 egg whites
  • Pinch of cream of tartar
Instructions:
  • Cover a 1.125L (5 cup) glass or ceramic bowl with plastic wrap, leaving some extra hanging over the edges.
  • In a large bowl, mix together Rice Bubbles, coconut, cranberries, pistachios, strawberries, and icing sugar. Place white chocolate in a microwave-safe bowl and microwave on High, stirring every minute until melted and smooth. Stir melted chocolate into the Rice Bubbles mixture until fully combined.
  • Transfer the mixture into a prepared bowl, gently but firmly pressing to line it. Refrigerate for a minimum of 2 hours to allow it to set.
  • For a delightful cheesecake, blend cream cheese, caster sugar, cream, and vanilla in a food processor until smooth. In a microwave-safe bowl, mix water and gelatine, then microwave for 10 seconds. Pour the dissolved gelatine into the cream cheese mixture while the processor is running, combining thoroughly.
  • Transfer the creamy cheesecake mixture into a decorative bowl. Seal by gently stretching plastic wrap over the top. Chill in the refrigerator for at least 4 hours until firm.
  • Quickly and effortlessly lift the crackle bowl using the overhanging plastic wrap, then simply discard it. Melt the dark chocolate melts as previously instructed. Transfer the melted chocolate into a sealable plastic bag or piping bag with a small round nozzle, and artfully drizzle it over the edge of the bowl.
  • For Italian meringue, combine caster sugar and 60ml (1/4 cup) water in a saucepan. Heat gently, brushing the pan's sides with a wet pastry brush to avoid sugar crystals. Once dissolved, raise heat and cook until the mixture reaches 115C (soft ball stage). In a separate bowl, whip egg whites and cream of tartar to soft peaks using electric beaters. When the sugar syrup hits 121C (hard ball stage), slowly pour it into the egg whites while beating on low. Increase speed to high and beat for 10 minutes until thick, glossy, and cooled. Transfer the meringue into a piping bag with a 1.5cm fluted nozzle.
  • Pipe the meringue along the inside edge of the bowl and gently torch to caramelize. Melt the white chocolate melts as previously instructed. Stack Lindor balls in the center of the bowl, secure with chocolate, place pretzel stars on top, garnish with a cherry, and serve.

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