White Chocolate Rafaello Cheesecake
Creamy and dreamy as it can be and the best I have ever had! If you are a coconut lover, you have to try this!
Ingredients
Crust
- 15 Rafaello balls
- ½ cup Almonds Raw or roasted
Cheesecake Batter
- 32 oz Cream cheese At room Temperature
- 4 Eggs At room Temperature
- 1 tsp Vanilla bean paste/extract
- ½ cup Heavy whipping cream
- 8 White Lindt Lindor Truffles Melted and cooled
- ¾ cup Sugar
Toppings
- 10 Lindt Lindor Truffles Melted and cooled
- 1 cup Whipped cream
- 8 Rafaello balls
- ½ cup Coconut flakes
- Flowers 🌸 optional
Instructions
- Crush Rafaello balls and almonds in a food processor and pour over parchment paper lined cheesecake 9-inch springform pan and press with your hands to form the crust
- Melt the white chocolate in a microwave for a minute and set aside
- Beat cream cheese, sugar and vanilla and then add eggs, heavy whipping cream and chocolate until smooth as you scrape the sides of the bowl as needed; (don’t over-beat cheesecake to prevent it from cracking)
- Pour the batter over the crust; wrap the pan with wide heavy duty aluminum foil to prevent water from getting into the pan and make the crust soggy
- Bake in a water bath at 350 F for about 1 hour and 10 mins
- Cool at room temperature for an hour, then cover with plastic wrap and refrigerate for at least 3 hours or overnight
- Finish with more melted chocolate; whipped cream, more Rafaello, coconut flakes and enjoy!
Tried this recipe?Let us know how it was!