Raffaello Cheesecake
This baked Raffaello Cheesecake tastes just like Raffaello chocolates but in cheesecake form! You get all the coconut flavor of Raffaello and the delicious creaminess and tartness of a classic cheesecake. Topped with coconut-flavored whipped cream and whole Raffaello’s!
Ingredients
For The Crust
- 12 full sheets (180 g) Graham crackers
- 4 tbsp (60 g) unsalted butter
For The Cheesecake
- 8 oz (225 g) cream cheese (room temperature)
- 1 cup (200 g) white granulated sugar
- 2 cups (500 ml) heavy cream (room temperature)
- 3 egg yolks
- 3 tbsp (23 g) all-purpose flour (room temperature)
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (50 g) finely shredded coconut
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 teaspoon almond extract (or to taste, optional)
For Topping
- 1/2 cup (125 ml) heavy cream (cold)
- 1/4 cup (30 g) powdered sugar
- 1/4 teaspoon coconut extract (or to taste)
- 2 tbsp (10 g) finely shredded coconut
- 16 Raffaello's
Makes: 8inch round
Instructions
- Make the cookie crust. In a food processor, add the graham crackers and pulse until they turn into fine crumbs. Transfer the crumbs to a medium bowl, add in the butter and mix until combined into a wet sand-like texture. Place the mixture into a springform and use a spoon or the back of a glass to press it evenly into the bottom of your pan.
- Chill the cookie crust. Place the prepared cheesecake crust in the refrigerator and chill for at least 30 minutes or overnight. Meanwhile, make the batter.
- Prepare the batter. Preheat the oven to 350F (180C). Add the cream cheese and sugar to a medium bowl, then use a mixer to beat until fully combined. Set aside. Add the eggs, cream, flour, lemon juice, shredded coconut, and extracts to a large bowl and use a mixer to beat until just combined. Remove the cheesecake crust from the refrigerator and pour the batter onto your prepared cookie crust.
- Bake for 10 minutes at 350F (180C) then reduce the temperature to 300F (150C) and bake for another 50-60 minutes or until mostly set and browned on top. When tapped the cheesecake shouldn’t jiggle excessively, a light rather-firm jiggle in the very center is okay, it will set as it cools down. Do not open the oven while baking. When your cheesecake is done, turn off the oven, and leave the cheesecake in the oven with the door slightly open until warm, then remove from the oven and allow to cool down to room temperature.
- Chill in the refrigerator for at least 2 hours or overnight (recommended).
- Decorate. Do this when ready to serve. Add the heavy cream, powdered sugar, and coconut extract to a large bowl. Using a mixer, beat until soft peaks start forming, then fold in the shredded coconut. Top the cheesecake with dollops of whipped cream and whole Raffaello's, and sprinkle with more shredded coconut, if desired. Enjoy!
Notes
Make-Ahead Instructions: to make this cheesecake ahead of time, follow the recipe through step 5, cover the cheesecake, place it in the refrigerator and chill overnight. When ready to serve, decorate following step 6.
Storing Instructions: store any leftovers covered or in an air-tight container in the refrigerator for up to 4-5 days. Keep in mind that the whipped cream topping may deflate and separate overtime (it will still be safe to eat but not as pretty) and the Raffaello's will soften up.
Freezing Instructions: to freeze your cheesecake in the pan, remove the outer rim from your springform pan and wrap the room temperature cheesecake (with the bottom of the pan) with a few layers of plastic wrap and 1 layer of aluminum foil and freeze for up to 3 months. To freeze your cheesecake without the pan, run a knife underneath the crust to release it from the bottom of your springform pan, transfer it onto a plate, wrap the cheesecake (with the plate) in a few layers of plastic wrap and 1 layer of aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator. Do not freeze cheesecake with any toppings.
Nutrition
Calories: 682kcalCarbohydrates: 54gProtein: 7gFat: 51gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 201mgSodium: 265mgPotassium: 206mgFiber: 2gSugar: 34gVitamin A: 1749IUVitamin C: 1mgCalcium: 108mgIron: 2mg
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