Raffaello Cheesecake ‼ | Raffaello Chocolate Cheesecake | Most Decadent Eid Cake for whole Family
Raffaello Cheesecake ‼ | Raffaello Chocolate Cheesecake | Best Cheesecake ever...
Raffaello is a spherical coconut–almond white chocolate. It's a spherical wafer which is filled with a white milk cream and white blanched almonds. It is surrounded by a coconut layer with a chocolate coating.
Raffaello Chocolate Cheesecake OR Raffaello Cheesecake is the delicious amalgamation of white chocolate, cream, cheese & coconut.
No Bake & No Gelatin Raffaello White Chocolate Cheesecake is a luxury, beautiful, festive cake & it is highly impressive in it's taste & look.
Give it a try, as it is going to be the best cake you ever had.
Timestamps
00:00-00:29 Recipe preview
00:30-2:00 How to make biscuit layer
2:01-4:51 How to make Cream cheese filling
4:52-5:17 Transfer the cheese cake filling to the cake pan
5:18-6:41 How to make white chocolate ganache
6:41-7:10 Coconut layer
7:11-8:02 Demold & decorate the cake
8:03-8:57 Tasting
#raffaellochocolatecheesecake #whitechocolatecheesecake #coconutalmondcheesecake #raffaellocake #raffaellocheesecake #CheesecakeRaffaello
German Chocolate Cheesecake Recipe - Rich, Delicious Cheesecake!
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If you love chocolate and coconut, this delicious German Chocolate Cheesecake recipe is for you! Inspired by the famous German Chocolate Cake! This rich and decadent chocolate and coconut cheesecake is topped with chocolate buttercream and the iconic German Chocolate Cake filling, made with custard, coconut, and pecans. The cheesecake crust is made with a graham cracker and coconut for even more coconut flavor. And the cheesecake itself is so rich, silky smooth and delicious! The perfect cheesecake for the chocolate lover!
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Bounty Cheesecake Chocolate Coconut No Egg No Gelatine No Bake BEST
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INGREDIENTS: 7 Cheesecake
BASE:
150g Chocolate Cookie Crumbs
70g Unsalted Melted Butter
FILLING:
250g Cream Cheese
1/2 Cup Powdered Sugar
Coconut Essence - amount depends on strength
400mL Heavy Whipping Cream
1/2 Shredded Coconut - more or less to taste
1/2 Batch Chocolate Sauce (below)
CHOCOLATE SAUCE:
1/2 Cup Chocolate
1/2 Cup Cream - any cream
TOPPING:
1/2 Batch Chocolate Sauce (above)
Extra Coconut
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Chocolate Coconut Almond Cheesecake
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CRUST
1 3/4 cups chocolate graham cracker crumbs (I used regular)
1/2 cup finely chopped almonds
1/3 cup C&H sugar
1/3 cup Challenge Butter, melted
CHOCOLATE LAYER
4-ounce bars semisweet chocolate, chopped
6 tablespoons Challenge Butter
1/2 cup C&H sugar
2 tablespoons Bob's Red Mill all-purpose flour
2 large eggs
CHEESECAKE LAYER
4 (8-ounce) packages Challenge Cream Cheese, softened
1 cup C&H sugar
1 teaspoon coconut extract
4 large eggs
1 cup sweetened flaked coconut
GANACHE
1 4-ounce bar bittersweet chocolate, chopped
1/4 cup heavy whipping cream
Garnish: Toasted coconut flakes
CRUST
Preheat oven to 300°. In a medium bowl, combine cracker crumbs, almonds, and C&H sugar. Add melted Challenge Butter, stirring to combine. Press mixture into bottom and up sides of a 10-inch springform pan.
Bake for 8 minutes.
CHOCOLATE LAYER
In a small saucepan, combine semisweet chocolate and Challenge Butter. Cook over medium-low heat, stirring constantly, until melted and smooth. Add sugar and Bob's Red Mill flour, whisking until smooth. Add eggs, whisking until combined. Pour mixture into prepared crust. Bake for 15 minutes or until barely set. Cool for 30 minutes.
CHEESECAKE LAYER
In a large bowl, beat Challenge Cream Cheese, C&H sugar, and coconut extract at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in coconut. Pour mixture over chocolate layer; bake for 1 hour and 10 minutes. Cool for 2 hours on a wire rack.
GANACHE
In a small saucepan, combine bittersweet chocolate and cream. Cook over medium-low heat, stirring constantly, until smooth; spoon over cheesecake. Chill for at least 4 hours. Garnish with coconut, if desired. Store cheesecake, covered, in refrigerator up to 3 days.
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NO BAKE White Chocolate Coconut Cheesecake recipe + Coconut white chocolate ganache | Fuzz & Buzz
Say Hello to this yummy NO BAKE White Chocolate Coconut Cheesecake recipe with Coconut white chocolate ganache. No gelatin or condensed milk in it, this cheesecake is very light and we can assure, that you will be eating more than one slice!
This is the perfect No-bake white chocolate cheesecake recipe if you like Fluffy, Refreshing, and an easy to make dessert!
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No-Bake Coconut Cheesecake Recipe
Easy and delicious no-bake cheesecake recipe. If you like coconut flavored desserts, you will love this coconut cheesecake.
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More Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
Lemon Cheesecake Bars:
No Bake Mango Cheesecake:
No-Bake Chocolate Cheesecake:
Caramel Pecan Cheesecake:
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RECIPE:
Ingredients:
For the crust:
200g (7oz) Biscuits/Graham crackers
6 tablespoons (90g) butter, melted
For the filling:
2¼ cups (500g) Cream cheese
3/4 cup (180ml) Coconut cream
1 cup (90g) Shredded coconut
300g (10.5oz) White chocolate
10g Gelatin + 50ml water
1 teaspoon Vanilla extract
For the topping:
1/2 cup (45g) Toasted coconut
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.
4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Add shredded coconut and stir until combined.
7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.
8. Release from the pan and decorate with toasted coconut.