Inspired by the popular Raffaello confections, this Raffaello Cheesecake brings a piece of culinary heaven right to your table. For those who revel in the flavors of coconut and white chocolate, this cheesecake is a refined indulgence crafted from the finest ingredients. With a crust that blends the nutty textures of ground cookies, coconut flour, and almonds, and a filling enriched with mascarpone, Greek yogurt, and melted white chocolate, each slice offers a taste of luxury. Topped with a velvety ganache that perfectly complements the creamy filling, this cheesecake is adorned with almond slices and Raffaello balls for an exquisite finish.
Why You'll Love This:
- Luxurious Flavor Combination: The blend of coconut, white chocolate, and almonds offers a decadent and sophisticated taste.
- Creamy and Rich Texture: The creamy filling paired with a crunchy base and smooth ganache provides a delightful contrast in textures.
- Visually Impressive: With its elegant decoration of almond slices and Raffaello balls, this cheesecake is as beautiful as it is delicious, making it perfect for special occasions.
Perfect Occasion:
This cheesecake is ideal for celebrating milestones, anniversaries, or as a show-stopping dessert at dinner parties. It's also a fantastic choice for the holidays, bringing a touch of elegance to any festive table.
Decoration Tips:
- Almond Slices: Arrange the almond slices around the edge or on top of the ganache for a polished look.
- Raffaello Balls: Place the Raffaello balls strategically on the cake for an eye-catching decoration.
- Coconut Flakes: Sprinkle toasted coconut flakes over the ganache for added texture and flavor.
- Edible Gold Leaf: For an extra luxurious touch, apply small pieces of edible gold leaf near the Raffaello balls.
Crust:
- 120g of ground cookies
- 20g of coconut flour
- 20g of ground almonds
- 1 tablespoon of powdered sugar
- 100g of melted butter
Filling:
- 250g of mascarpone cheese
- 100g of Greek yogurt
- 80ml of heavy cream
- 3 eggs
- 200g of white chocolate
- 2 tablespoons of cornstarch
- 50g of sugar
Ganache:
- 150g of white chocolate
- 70ml of heavy cream
- 20g of coconut flour
Additional:
- Almond slices
- 3 Raffaello candies
Preparation:
- Mix crust ingredients and press into the bottom and sides of a 20cm pan lined with parchment paper.
- Refrigerate the crust while preparing the filling.
- Melt white chocolate over a double boiler. Whip mascarpone, Greek yogurt, and sugar together. Blend in the melted chocolate, then incorporate eggs one at a time, followed by the unwhipped heavy cream. Sift in cornstarch last.
- Pour the filling over the crust and bake at 160°C for 1 hour and 5 minutes. Let the cake cool in the oven for an additional hour before transferring it to cool completely at room temperature, then refrigerate.
- For the ganache, heat the heavy cream and pour over the chocolate. Let sit for a few minutes, then stir in coconut flour.
- Spread the ganache over the chilled cake, decorate with almond slices and Raffaello candies, and return to the fridge to set.
Indulge in this exquisite Raffaello Cheesecake, where every bite is a celebration of coconut and white chocolate perfection.