Cheesecake
Description
The cheesecake turns out tasty and fairly fragrant thanks to the shredded coconut. You can decorate the cheesecake however you like or simply sprinkle it with shredded coconut. You can buy it at the store or grate a coconut on a fine grater yourself. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all necessary ingredients for making Raffaello cheesecake.
- 2
Step 2
Grind or crush the cookies in the blender jar and pour in the melted butter. Mix everything until you have moist crumbs that hold their shape when squeezed in your hand.
- 3
Step 3
Line a cutting board with parchment paper. Wrap an adjustable pastry ring with plastic film and set it on the parchment. Transfer the cookie crumbs and press them down firmly.
- 4
Step 4
Soak the gelatin in cold water and leave it to swell for 30–40 minutes.
- 5
Step 5
Add the confectioners’ sugar and vanilla sugar to the cream and whip until stiff peaks form.
- 6
Step 6
Add the cream cheese to the whipped cream and beat again until the mixture is light and fluffy.
- 7
Step 7
Add the shredded coconut and mix thoroughly.
- 8
Step 8
Dissolve the bloomed gelatin over a double boiler and, whisking continuously, pour it into the coconut mixture.
- 9
Step 9
Spread half of the coconut mixture onto the biscuit base, press down firmly, and smooth it level.
- 10
Step 10
Chop or grind the almonds and sprinkle them over the coconut layer, leaving a small gap before the edge.
- 11
Step 11
Spread the remaining coconut mixture over the almond layer, press it down and level the surface. Refrigerate for 12 hours.
- 12
Step 12
Remove the ring and film from the cheesecake.
- 13
Step 13
Garnish the top of the cheesecake with shredded coconut, candy, and fresh mint.
- 14
Step 14
Remove from the oven and serve warm or at room temperature.