No-Bake Coconut and Almonds Rafaello Cheesecake.
Delicious and dreamy no-bake cheesecake with coocnut and bleached almonds inspired from the rafaello confentions.
Ingredients
Crust
- 150 gr Biscuits (butter biscuits, digestives, coconut or almond biscuits) 1,5 cup
- 33 gr Sgredded Coconuts 1/3 cup
- 30 gr Toasted Flaked Almonds 1/3 cup
- 100 gr Butter 1/2 cup
Cream Cheese
- 150 gr White Chocolate 6 oz (if using gelatine)
- Or 200 gr White Chooclate 1 cup (if not using gelatine)
- 90 ml Heavy Cream 1/3 cup + 1tbsp
- 80 ml Coconut Milk 1/3 cup
- 350 gr Cream Cheese, Mascarpone Cheese or a Combination of Both 1 + 1/3 cup
- 20 gr Powdered Sugar 3 tbsp
- 3 drops Almond Extract Optional
- 3 Gelatine Sheets or 1 tbsp gelatine powder mixed in 2 tbsp water (9gr gelatine powder)
Garnish
- 50 gr Shredded Coonut 1/2 cup
- 3 tbsp Bleached Almonds Crushed or Whole
- Rafaellos
Instructions
The Crust
- Process the biscuits with coocnuts and toasted almonds.
- Add the melted butter and mix.
- Press in the base of a 20cm cake circle, and chill in the refrigerator.
- The Cream Cheese
- Add the gelatine to the water, dillute if powder and soak if sheets.
- Melt the white chocolate.
- Mix the heavy cream, coconut milk,and the gelatine, and bring everything to a simmer until the gelatine melts.
- Remove from the heat and add the melted chocolate while stirring.
- Mix the cream cheese or mascarpone cheese until creamy.
- Add the white chocolate ganache to the chream cheese. Add the almond extract drops.
- Beat the heavy cream with the powdered sugar until stiff peaks form.
- Gently fold the heavy cream into the cream cheese mixture.
- Pour the cream on the base and chill in the refrigeratoe to set for 4 to 6 hours.
- Unmold, cover with shredded coconut and bleached almonds. Decorate with some Rafaellos.