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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.
Coconut cheesecake
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
Raffaello Cheesecake
Ingredients
For the base
- 200g/2 1/2 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 1/2 cups sugar
- 1 tsp This is an affiliate link.vanilla
- 1 tsp almond flavouring
- 5 eggs
- 2 eggs yolks, egg whites reserved for the meringue
- 400g/1 3/4 cup This is an affiliate link.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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!!
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. 😉 So far so good!
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.
It was my first coconut cheesecake and I fell in love! I hope you do try it, Magda. 🙂
YUM!! I am so pinning this one 🙂 Your cheesecake is giving me serious cravings! 🙂
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
WOW – so glad I stumbled by to see this gorgeous, insanely mouthwatering cheesecake!!
Thank you Shashi! 🙂
WOW – so glad I stumbled by to see this gorgeous, insanely mouthwatering cheesecake!
wow, I’ve never seen anything like this. Meringue on top of cheesecake? totally awesome!
It was my first time attempting it but to my surprise it was pretty easy actually. Meringue protects the cheese filling from cracking. 🙂
I can’t get mascarpone in India- can I use sour cream instead, or natural yoghurt or just more cream cheese?
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! 🙂
Those Raffaello chocolates are one of my favourites, so you are really giving me ‘cheesecake envy’ with this post!
My favourites too so I understand. 🙂
What an incredible cheesecake! I’ve been obsessed with coconut lately, so this sounds just perfect!
Thank you, Laura! My last two recipes were made with coconut, I think I am obsessed as well!
This look delicious. Can I use white chocolate instead of sugar :)?
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.
That looks delicious! I’ve never heard before that you can make cheesecake with mascarpone, I need to make it!
Thank you, Luba, mascarpone makes it very creamy and luscious but I wouldn’t try making a cheesecake with just mascarpone. 🙂