Wonderful and soft sparkling cheesecake that melts in your mouth, with a wonderful aroma of hazelnuts and coconuts, an irresistible combination, very easy to prepare, follow the instructions.
Ingredients: baking mold 20 cm, simple, total time 50 min.
Biscuits:
200 g of ground biscuits plasma or others Oreo etc.
80 g of melted butter
40 g of ground roasted peeled hazelnuts (8-10 min.in oven 180 °C, stir occasionally)
50 ml of milk
Cream:
200 g mascarpone cheese
150 ml of sweet cream
250 g coconut flour
Topping:
150 g of white chocolate
70 ml of sweet cream
4 little pack purchased Ferrero Raffaello Balls / 12 pieces total to keep in the fridge all the time
or some coconut flour/ it is optional
Preparation:
Biscuit:
Line the bottom of a 20 cm round cake tin with baking paper.
Mix ground biscuits, ground hazelnuts, coconut flour, melted butter and milk.
The flattened biscuit with the help of a glass must be all united and compact, put it in the refrigerator with a mold, to stand while you make the cream.
Cream:
Mix the sweet cream well, Beat well until the sweet cream is thick, 10 to 12 minutes.
Mix the mascarpone well, then add the mixed sweet cream and coconut flour, mix with a spatula nicely. The cream must be compact, not too thick, and spread nicely. Combine well everything and sprinkle on a biscuit base. Place in the refrigerator for 30 minutes to rest.
Topping:
Melt the white chocolate with a little sweet cream on slightly moderate heat.
When everything is combined, wait a few minutes for the heat to come out, then pour over the cream, then leave it in the fridge for at least 2 hours before serving.
When the specified time has passed, decorate with shopping Raffaello balls, (which you kept in the fridge before)by cutting them in 1/2 and sticking them on the surface of this cake as desired.
2nd Recipe, Raffaello Cheesecake
Ingredients: 18-20 cm mold, simple, standing time cake: 3h, total time: 3h and 20 min
Biscuit Base:
150 g biscuits (the ones you prefer)
95 g butter
Cream:
250 g mascarpone
250 ml liquid fresh cream
100 g icing sugar
50 g white chocolate
20 g almonds (minced)
40 g coconut rape
8 g gelatin sheets
20 ml milk
For Decorate:
Coconut grated to taste
Raffaello chocolates
Preparation:
Make the biscuit the same as in the first recipe.
Cream:
First, soak the gelatin sheets in cold water.
When they are soft, squeeze them with your hand and dissolve them in a little hot milk.
Chop the white chocolate and put it in a bowl, melt it in a bain-marie or in the microwave and let it cool.
In a bowl, put the mascarpone together with the icing sugar.
Soften it with electric whisks.
When the mascarpone is creamy, start adding the liquid fresh cream slowly, continuing to whip the cream with an electric whisk.
When you have obtained a firm snow mixture, add the melted white chocolate, the ground almonds and the grated coconut.
Mix the coconut and white chocolate cream with a spatula from bottom to top.
Finally, add the dissolved gelatin by filtering it with a strainer and mix.
Take the biscuit base out of the fridge and pour the coconut cream over it.
Level and complete the cold coconut cake with the coconut chocolates and a sprinkling of grated coconut.
Put the Raffaello cheesecake in the fridge for 3 hours before enjoying it. Buon appetito!
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