This Raffaello Cheesecake is a perfect piece of indulgence we all need once in a while! Light yet creamy cheesecake with the delicate flavours of coconut and almond.
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!
I’ve long been obsessed with the delicate white chocolate of Raffaello. It’s one of my favourite Christmas indulgences, although I may sneak a few in at other times of the year as well!
I just couldn’t stop thinking about this coconut and almond infused cheesecake. It sits atop of a coconut wafer crust and is crowned with delicately crunchy coconut meringue.
In other words, this cheesecake tastes exactly like those tasty Italian chocolates, Raffaello by Ferrero.
This Raffaello cheesecake is the boss of all cheesecakes. I first made it for Easter but the snowy white decoration screams Christmas to me as well.
If you haven’t had the pleasure of trying Raffaello, they are a cousin of the better known Ferrero Rocher. The difference is that they have the taste of white chocolate with coconut and almond in a lovely delicate flavour combination.
They also have a wonderful contrast of textures, both crunchy and soft. I’ve tried to replicate both the flavour and texture in this lovely coconut cheesecake.
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.
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.
Storage and leftovers
Cheesecake should be kept in the fridge, where it till last up to a week. It can also be frozen, where it will be at its best for one month but can last up till two months.
Cheesecake can absorb other flavours so you’ll want to store it in either an airtight container or plastic wrap. Or, to be extra sure, wrap it in plastic wrap then place it in a container.
If freezing, let it cool first in a refrigerator then wrap it first in plastic and then foil.
More favourite cheesecake recipes
For the base
- 200g/2 ½ 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 ½ cups sugar
- 1 tsp vanilla
- 1 tsp almond flavouring
- 5 eggs
- 2 eggs yolks egg whites reserved for the meringue
- 400g/1 ¾ 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
- 30g/1/4 cup melted white chocolate
- 8 Raffaello chocolates
- 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.