Raffaello Cheesecake

• Vegetarian

• Refrigerated

  • 2 Egg whites
  • 5 Eggs
  • 2 Eggs yolks

• Canned Goods

  • 400 g Coconut milk

• Baking & Spices

  • 1 tsp Almond flavouring
  • 3 tbsp Corn starch
  • 8 Raffaello chocolates
  • 2 cups Sugar
  • 1 tsp Vanilla
  • 30 g White chocolate

• Nuts & Seeds

  • 5 tbsp Almonds, ground
  • 22 tbsp Desiccated coconut

• Snacks

  • 200 g Cream filled wafers

• Dairy

  • 30 g Butter
  • 500 g Cream cheese or farmer's cheese
  • 500 g Mascarpone

Found on vikalinka.com

Description

Ingredients

• 200 gr- cream filled wafers, crushed
• 5 tbsp.- ground almonds
• 6 tbsp.- desiccated coconut
• 30 gr.- butter, melted
• 500 gr- cream cheese or farmers cheese
• 500 gr- mascarpone
• 3 tbsp.- corn starch
• 1½ cups- sugar
• 1 tsp.-vanilla
• 1 tsp.- almond flavouring
• 5- eggs
• 2- eggs yolks (egg whites reserved for the meringue)
• 400 gr./1 can- coconut milk (if separated use the thick creamy part only, discard water)
• 2- egg whites, at room temperature
• ½ cup- sugar
• 1 cup- desiccated coconut
• 30 gr- melted white chocolate
• 8 - Raffaello chocolates

Directions

• Preheat the oven to 350F/180C
• Process wafers in a food processor with ground almonds until they resemble bread crumbs.
• In a medium bowl combine the crumbs with melted butter and desiccated coconut and press into a 21cm/8 or 9 springform pan. Set aside.
• In a food processor blend farmers cheese, if using, until smooth and creamy. If you are using cream cheese for the recipe skip this step.
• In a food processor combine cream cheese with sugar, cornstarch, vanilla, almond flavouring and mascarpone until well blended.
• Add eggs and egg yolks one by one allowing the eggs to be incorporated into the cheese filling after each addition.
• Add coconut cream and blend well.
• Pour the cheese filling into the prepared base, it will come up to the top of your pan.
• Put it in the oven and bake for 15 minutes, then turn the temperature down to 250F/ 120C and bake for 1 hour.
• Start preparing your meringue 10 minutes before the time is up.
• Beat the egg whites with an electric mixer on high speed until stiff peaks form. Start adding sugar one tablespoon at a time while the motor is running the whole time.
• Beat until your meringue is thick and glossy and doesnt feel gritty when is rubbed between fingers.
• Fold in your coconut with a spatula. *Its very important not to add your coconut until your meringue is completely done, otherwise the fat in coconut will not allow the egg whites to be whipped properly. Try not to overwork the meringue while folding the coconut so it wont deflate.
• Open the oven door and slide the cheesecake out, it will still be quite jiggly. Gently spread the meringue over the top and continue baking for 30 minutes, reduce the temperature to 190F/90C and continue baking for 30 more minutes.
• Then open the door of the oven and let the cheesecake cool there gradually.
• Then take it out and cool for 1 hour. When its cool to touch refrigerate it until serving.
• Before serving run the knife along the edge of the springform pan to release your cheesecake. If the meringue cracks a bit do not worry, little cracks add to the beauty of it.
• Melt white chocolate and drop 8 small dots along the edge of the meringue and set Raffaello chocolates directly on melted chocolate.