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Home Β» Recipes Β» Baking

April 21, 2014

Raffaello Cheesecake

Published April 21, 2014 | Julia Frey (Vikalinka)

Jump to Recipe

This Raffaello Cheesecake is a perfect piece of indulgence we all need once in a while!

If you are in the mood for a no-bake cheesecake, take a look at our Blood Orange No Bake Cheesecake. So easy and delicious!
Raffaello Cheesecake- Coconut Almond Cheesecake with wafer crust and coconut meringue.

I’ve been obsessing over this Raffaello cheesecake ever since I first saw it on this wonderful Polish blog. I was debating with myself whether to make it or not since I haven’t come up with the recipe (although I wish I did!).

However, I  just couldn’t stop thinking about this coconut and almond infused cheesecake that sits atop of a coconut wafer crust and crowned with delicately crunchy coconut meringue.

In other words, this cheesecake tastes exactly like my favourite Italian chocolates: Raffaello by Ferrero.

Raffaello Cheesake- coconut and almond cheesecake with delicately crunchy coconut meringue.

And since we are going to be in swimsuits on a  sunny Italian beach in 4 weeks this cheesecake is my glorious farewell to all things sweet, fatty and cheesy, at least for a while.

Diet starts tomorrow, no seriously I mean it. So if you are in the same boat and are looking for some delicious and healthy meals, do come back!

I figured Easter would be my last chance to indulge so I went for it. No regrets, whatsoever! This Raffaello cheesecake is the boss of all cheesecakes.

The filling is half cream cheese (I used full fat tvorog aka farmer’s cheese) and half mascarpone plus plethora of eggs and coconut cream.

Even as I am describing this epitome of a cheesecake I just want to start singing for joy but I will spare your ears. Besides, my singing won’t convince you of the glorious nature of this cheesecake, but hopefully this photo will.

Raffaello Cheesecake

In other words, I am trying to say that if you love coconut and cheesecake this Raffaello cheesecake is made for you.

It’s the lightest and creamiest cheesecake I’ve ever had with delicate flavours of coconut and almond. The top meringue layer blows it out of the park.

End of story.

Raffaello Cheesecake

More Favourite Cheesecake Recipes:

  • Strawberry Meringue Cheesecake (No Bake)
  • Crumb Apricot Cheesecake
  • Raspberry Cheesecake Bars

Raffaello Cheesecake

Julia Frey of Vikalinka
Coconut and almond flavoured cheesecake.
4.38 from 8 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine European
Servings 12

Ingredients
  

For the base

  • 200g/2 Β½ cups cream filled wafers crushed
  • 5 tbsp ground almonds
  • 6 tbsp desiccated coconut
  • 30g/2 tbsp butter melted

For the filling

  • 500 g/16oz cream cheese or farmer's cheese
  • 500 g/16oz mascarpone
  • 3 tbsp corn starch
  • 300g/1 Β½ cups sugar
  • 1 tsp vanilla
  • 1 tsp almond flavouring
  • 5 eggs
  • 2 eggs yolks egg whites reserved for the meringue
  • 400g/1 ΒΎ cup coconut milk if separated use the thick creamy part only, discard water

For the meringue

  • 2 egg whites at room temperature
  • 100g/1/2 cup sugar
  • 60g/1 cup desiccated coconut

For decorating

  • 30g/1/4 cup melted white chocolate
  • 8 Raffaello chocolates

Instructions
 

  • 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 farmer's 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 doesn't feel "gritty" when is rubbed between fingers.
  • Fold in your coconut with a spatula. *It's 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 won't 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 it's 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.
Keyword cheesecake recipe, coconut cheesecake
Tried this recipe?Let us know how it was!

Raffaello Cheesecake

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43428 shares
  • 2

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Sal says

    at

    hi I wanted to make this but in dessert cups and no baking to be required is that possible how can I change the method around?

    Reply
    • Julia Frey (Vikalinka) says

      at

      Hi Sal, this recipe is written for a baked cheesecake. To turn it into a no-bake cheesecake, you would have to use a completely different recipe.

      Reply
  2. Helena Doherty says

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    We made this for Christmas dessert. It was really delicious! I did have to slightly adapt the recipe as my spring form tin broke and I had to use a smaller one, so used slightly less mascarpone but we all thought it was delicious nonetheless!

    Reply
  3. Zara says

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    Hi, is cornstarch basically corn flour here in the UK? Struggling to find cornstarch anywhere!

    Reply
    • Julia Frey (Vikalinka) says

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      Yes, Zara. They are the same thing.

      Reply
  4. Leah says

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    I followed this recipe and was very excited to try this cake after all the positive comments and reviews. Unfortunately the cake just “poured out.” I am not sure what went wrong as I followed the recipe exactly.

    Reply
    • Julia Frey (Vikalinka) says

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      Did it pour out after it was baked? That is indeed unusual and something I’ve never encountered before. Perhaps it needed to be baked more or the oven temperature was off?

      Reply
      • Leah says

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        I was so excited to make this cake. I had it pinned to a to-do recipe list on Pinterest. I now realize I actually made it 2 times, 2 years apart, forgetting about the first time I tried to make it when it also didn’t work out the first time. Both times, the cake poured out when I took apart the springform pan. Was very sad. Don’t know why it happened. Looks beautiful in the photos. I used different ovens.

        Almost all recipes I follow come out right. Don’t know what I did wrong.

        Reply
        • Julia Frey (Vikalinka) says

          at

          Hi Leah, it’s very difficult to know exactly what went wrong as I was not there to see your process but my first guess would be your cheesecake was underbaked. It should be set when you take it out of the oven. It is quite a complex recipe, so maybe try another cheesecake with less steps.

          Reply
  5. Sara says

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    5 stars
    I made this fabulous cheesecake and can’t complain about anything because everybody loved it! It even came out looking as nice as the pictures, so I’ll gladly save this recipe and remake it sometime!

    Reply
    • Julia Frey (Vikalinka) says

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      That is amazing, Sara! So thrilled to hear it.

      Reply
  6. Mary says

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    I live in a nursing home and can only dream and drool over your picture. I can’t go out or no one in. We can have no contact delivery though. Some restaurant needs to make this! Hint, hint!

    Reply
    • vikalinka says

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      I am so sorry to hear that Mary! Hopefully this won’t last too long. I wish I could send this cheesecake to you!

      Reply
  7. Gustavo Depaula says

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    Do you cook the cheesecake in a water bath as typical for cheesecakes? Your recipe does not outline that and I would appreciate some guidance

    Reply
    • vikalinka says

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      This particular cheesecake was baked just as described in the recipe, no water bath.

      Reply
      • soma says

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        Can we freeze it without maringue got wet and lose its crunchy feel?

        Reply
        • Julia Frey (Vikalinka) says

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          Yes, you can freeze it without the meringue.

          Reply
  8. Toth Reka says

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    hi
    so I habe to use 500gt cream cheese + 500gr mascarpone + 400gr coconut milk ?
    it s sound very much …

    Reply
    • vikalinka says

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      It’s a lot but it makes a big cheesecake that could be served up to 12 people.

      Reply
      • Toth Reka says

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        ok, thank you.

        Reply
  9. clare groves says

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    Sorry from the UK confused about these Creme wafers. Can someone give me an example?

    Is it simliar to oreos?

    Reply
    • vikalinka says

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      Hi Clare, I live in London and bought mine at Sainsbury’s. Here is an example of cream filled wafers on Amazon. There are many flavours you can choose from.

      Reply
      • clare groves says

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        Thanks so much – did you use a fan oven or convential?

        Reply
        • vikalinka says

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          Conventional oven, Clare!

          Reply
    • Caite says

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      5 stars
      Hi Clare, I’m in the UK too. I’ve searched so many times for Nilla-type wafers, and can’t bring myself to pay the Amazon prices. Just last week I found similar wafers in the Polish food section in Tesco. They’re called Jutrzenka Familijne Cream Wafers. 80p a packet, and on special at 2 for Β£1.00 at the minute. Result!!!
      They had 4 flavours – chocolate, vanilla, cream and hazelnut. We found the vanilla really false tasting, but the cream flavour ones are great. (also vanilla-y but milder)
      Hope this helps! And this cheesecake recipe is excellent x

      Reply
      • vikalinka says

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        Thanks so much for the tip, Caite. That’s what I usually do, go to the Polish section but at Sainsbury’s. You can also get the Italian brand Loacker, they are everywhere.

        Reply
      • clare groves says

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        Hi Thanks so much for the feedback!! Here’s hoping to tastes yummy tonight

        Reply
  10. Margo Stretch says

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    Hello! So I made this one day ahead for Easter, and it was totally amazing, probably the best cheesecake I’ve tasted! Our family loved it. The crust is brilliant!! The centre half was slightly soupy / unset, and it’s hard to tell what stage it’s at with the meringue on top. (I will test my oven with a thermometer.) But, eating the leftovers the next day after being refrigerated again, the centre was firmer, more similar to the rest. Also seeing that the meringue stayed nicely for two days, I think I will plan to make it two days ahead next time. Because there will absolutely be a next time! Thank you! Your recipes are so enticing and interesting. Next will be Earl Grey cake with Meringue centre ~ as Pavlova lovers, my family is going to flip for that one too!

    Reply
    • vikalinka says

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      Fantastic news, Margo! Yes do try more recipes! Best wishes, Julia

      Reply
  11. Margo says

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    Can this cheesecake be made ahead and frozen, with the merinque on top?

    Reply
    • vikalinka says

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      Hi Margo, I am not sure if this will work to be honest simply because meringue tends to absorb moisture when defrosted. It can be frozen on its own but when on top of a cheesecake I think it will suck the moisture out of it and will go soft.

      Reply
      • Margo says

        at

        Thank you. I considered making the meringue separately, and placing it on top the day of serving (perhaps making it adhere with a drizzle of white chocolate… . But I think I’d better save it for an occasion when I can make it without freezing it. I’m guessing the day before is okay, kept in the fridge overnight? Can’t wait to try it!

        Reply
        • vikalinka says

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          Hi Margo, yes making it a day ahead is absolutely fine. That’s what I do. In fact it’s recommended to make cheesecakes a day ahead, so they can cool properly! Enjoy!

          Reply
  12. Josie Busam says

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    What is “dessicated” coconut? I live in the U. S. and have not heard that term related to coconut

    Reply
    • vikalinka says

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      Hi Josie, it’s just a term related to dry, shredded coconut in the UK, so nothing fancy.

      Reply
  13. Ayesha says

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    Hi. How do I adjust baking times if I’m using mini cheesecake pans? This is my first time making a baked cheesecake.

    Reply
    • vikalinka says

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      I am afraid I won’t be able to help you, Ayesha since I don’t know your pan sizes and haven’t done that myself. This cheesecake is fairly complex, so if it’s your first time it’s good practice to stick to the recipe and once you master it, you can experiment with different sizes.

      Reply
  14. Yasmin says

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    5 stars
    I used the recipe to the letter and my cheesecake came out absolutely perfectly. It was amazing and like a giant creamy Raffaello. I would reccomend to anyone and I served 12 people for christmas dinner dessert and it was just what was needed after the big meal.

    Reply
    • vikalinka says

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      Thanks for your feedback, Yasmin! Merry Christmas!

      Reply
  15. Ruby. says

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    My mil is on at me to make a white chocolate cheesecake…She’s also a coconut fiend. Is this cheesecake very sweet?

    Reply
    • vikalinka says

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      I don’t have a sweet tooth, Ruby and it was perfect for me!

      Reply
      • Ruby says

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        I have it in the oven atm & I’m a little concerned at the fact it’s still very wobbly after 90mins. Is this normal?

        Reply
        • vikalinka says

          at

          Oven temperatures vary, so they can produce different results, I usually advise to get an oven thermometer to ensure the temperature inside the oven is what is desired. Ruby. If your cheesecake is very wobbly my guess it’s not ready to be taken out of the oven. It should be mostly set with just a little wobble in the middle that gets set afterwards from residual heat.

          Reply
          • Ruby says

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            4 stars
            Omg! I left it in & followed the recipe exactly. My last message was about half way through cooking. It was DELICIOUS! My Christmas table showstopper!
            Absolutely stunning in taste as well!

          • vikalinka says

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            So happy to hear it, Ruby!! Thank you for coming back and reporting your great result. Merry Christmas!

  16. janine says

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    1 star
    This looked and sounded delicious.sadly didnt turn out that way. 30gr of Butter for the base is not enough and the cooking times and heat arent enough for this cake. Spent a lot on the ingriedients and them dissapointedthat thecake was fit for the bin….even after 90 minutes in the oven it just fell apart

    Reply
    • vikalinka says

      at

      I am sorry this cheesecake didn’t turn out for you, Janine. If you used cream-filled wafers as the recipe indicated you should have plenty of fat in the base since there is quite a bit of it in the wafers already. As for cooking times and temperature they are pretty standard for cheesecake recipes. The cheesecake needs to cool in the oven for an hour with the door open and then cooled completely and chilled in the fridge.

      Reply
  17. Anna says

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    Mine was too jiggly to properly spread the meringue on top but I realised that I only used 1/2 the required mascarpone.
    My fingers are crossed that it turns out. It’s in the oven now.
    Also I noticed that in the ingredients it calls for coconut ‘milk’ but in the method calls it coconut ‘cream’. I’m worried I used the wrong one. Please help!

    Reply
    • vikalinka says

      at

      Hi Anna, coconut milk is correct but you should only use the creamy, thick part and get rid of the water, that is why it’s called “cream” in the method. I hope you’ve had success with your cheesecake! πŸ™‚

      Reply
  18. Suzi says

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    Could you explain “desicated” coconut for those of us in the Colonies? We have two kinds of baking coconut available here: flaked & shredded. They are both fairly dry. Thanks! Can’t wait to make this wonder!

    Reply
    • vikalinka says

      at

      Hi Suzi, “desiccated” coconut is just what dried coconut is called in England, it’s no different than what you have. For this recipe I used shredded. Enjoy! πŸ™‚

      Reply
  19. Mariana says

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    I just found this recipe and am planning to make it this weekend. Total time un the oven is 2 hours 10 minutes? Thank you!

    Reply
    • vikalinka says

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      Sounds right, just make sure your oven is that exact temperature. πŸ™‚

      Reply
  20. manara gul says

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    If I use ready made meringue how would I alter the recipe?

    Reply
    • vikalinka says

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      The only way to do is to put crushed meringue on top of baked cheesecake.

      Reply
  21. Donie Langston says

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    The wafer cookies I used was coconut cream filled.

    Reply
  22. Donie Langston says

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    This has to be my favorite coconut recipe. It was delicious. Everyone who tried it thought so too. I will definately make it again.

    Reply
    • vikalinka says

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      Thank you for your feedback, Donie. So pleased that you loved the cheesecake!

      Reply
  23. Bonnie says

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    What do you mean by creme filled wafers? The little wafer cookies that come in vanilla, chocolate and strawberry? Or something different? I’ve got to try this!

    Reply
    • vikalinka says

      at

      Yes, Bonnie, exactly that. πŸ™‚

      Reply
  24. capturing joy with kristen duke says

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    This looks so delicious, just pinned!

    Reply
    • vikalinka says

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      Thank you, Kristen!

      Reply
  25. Jennifer @ Seasons and Suppers says

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    How did I miss this cheesecake?! So beautiful and I love all those flavours. I also see I’m not the only one who likes to read blogs in other languages πŸ™‚

    Reply
    • vikalinka says

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      Thank you, Jennifer! I follow a few blogs that are written in other languages. There is so much talent out there!

      Reply
  26. Erika says

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    OH. MY. This cheesecake is EVERYTHING. There is no possible way I could make this and then promise to go on a diet the next day–I’d want to eat every last piece! Forever! Which means…I definitely cannot make this anytime soon. Because me + cheesecake + bikini season = do not mix. But still, this is absolutely gorgeous!!!

    Reply
    • vikalinka says

      at

      Erica, the trick is to finish your gorging days on a high note and eat a lot of this awesomeness and then go all hard core. πŸ˜‰ So far so good!

      Reply
  27. Magda says

    at

    That cheesecake looks amazing. I’ve actually never tried coconut cheesecake, I’m a classic cheesecake girl, but I also love coconut. So this cheesecake is next one on the list to try.

    Reply
    • vikalinka says

      at

      It was my first coconut cheesecake and I fell in love! I hope you do try it, Magda. πŸ™‚

      Reply
  28. Natasha of Natashaskitchen.com says

    at

    YUM!! I am so pinning this one πŸ™‚ Your cheesecake is giving me serious cravings! πŸ™‚

    Reply
    • vikalinka says

      at

      Thank you for pinning, Natasha! My littles are devouring the last bits as I type. I am happy it won’t be tempting me anymore but sad to see it go :-(. lol

      Reply
  29. Shashi @ RunninSrilankan says

    at

    WOW – so glad I stumbled by to see this gorgeous, insanely mouthwatering cheesecake!!

    Reply
    • vikalinka says

      at

      Thank you Shashi! πŸ™‚

      Reply
  30. Shashi @ RunninSrilankan says

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    WOW – so glad I stumbled by to see this gorgeous, insanely mouthwatering cheesecake!

    Reply
  31. Marina | Let the Baking Begin! says

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    5 stars
    wow, I’ve never seen anything like this. Meringue on top of cheesecake? totally awesome!

    Reply
    • vikalinka says

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      It was my first time attempting it but to my surprise it was pretty easy actually. Meringue protects the cheese filling from cracking. πŸ™‚

      Reply
  32. Rachel says

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    I can’t get mascarpone in India- can I use sour cream instead, or natural yoghurt or just more cream cheese?

    Reply
    • vikalinka says

      at

      I am sure you can Rachel. I would use more cream cheese as sour cream or yoghurt might be a bit watery for a cheesecake. Let me know how it turns out! πŸ™‚

      Reply
  33. Helen @ Scrummy Lane says

    at

    Those Raffaello chocolates are one of my favourites, so you are really giving me ‘cheesecake envy’ with this post!

    Reply
    • vikalinka says

      at

      My favourites too so I understand. πŸ™‚

      Reply
  34. Laura (Tutti Dolci) says

    at

    What an incredible cheesecake! I’ve been obsessed with coconut lately, so this sounds just perfect!

    Reply
    • vikalinka says

      at

      Thank you, Laura! My last two recipes were made with coconut, I think I am obsessed as well!

      Reply
    • Milica says

      at

      5 stars
      This look delicious. Can I use white chocolate instead of sugar :)?

      Reply
      • Julia Frey (Vikalinka) says

        at

        I don’t recommend making substitutes for core ingredients like sugar without testing it first. It’s not a just a simple swap. It changes the way ingredients interact with each other and affects the outcome.

        Reply
  35. Luba says

    at

    5 stars
    That looks delicious! I’ve never heard beforeΒ that you can make cheesecake with mascarpone, I need to make it!

    Reply
    • vikalinka says

      at

      Thank you, Luba, mascarpone makes it very creamy and luscious but I wouldn’t try making a cheesecake with just mascarpone. πŸ™‚

      Reply

Trackbacks

  1. Links Bacanas | 2Beauty says:
    at

    […] pra fechar a quarta-feira com muita alegria, uma sugestΓ£o da Lila: receita de Cheesecake de Raffaello! […]

    Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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