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Cheesecake "Rafaello"

0
2064
Kitchen European
Calorie content 254.5 kcal
Portions 6 port.
Cooking time 8 h.
Proteins * 7.3 gr.
Fats * 15.4 g
Carbohydrates* 29.4 g
* per 100 gr. product
Cheesecake Rafaello
Content

In taste and ingredients, this cheesecake is very reminiscent of the famous "Rafaello" sweets - hence the name. Prepare this wonderful dessert at home, brew a cup of aromatic coffee and let the whole world wait!

Ingredients

Cooking process

step 1 out of 19
First you need to make a biscuit. Separate the whites from the yolks.
step 2 out of 19
Whisk the yolks, 30 grams of coconut and 45 grams of sugar. The mass should lighten and double.
step 3 out of 19
Beat the whites separately until a firm foam, gradually add 45 grams of sugar to them, continuing to beat.
step 4 out of 19
Combine flour and starch, sift this mixture. Gently add whipped whites and flour with starch to the yolks.
step 5 out of 19
Melt the butter, cool and pour into the dough, stir.
step 6 out of 19
Grease a baking dish with a small, put the dough in it. Preheat the oven to 180 degrees and bake the sponge cake for 20 minutes.
step 7 out of 19
Leave the sponge cake in the mold until it cools.
step 8 out of 19
Place the cream cheese, sugar and cornstarch in a mixer bowl, beat on low speed until smooth. Add coconut extract and whisk again.
step 9 out of 19
Add the egg, beat, then add the yolk and beat again.
step 10 out of 19
Add the coconut cream at the very end, beat until smooth and smooth for a couple of minutes.
step 11 out of 19
Pour the curd mass into the baking pan and bake in a water bath for 50-55 minutes. cool the cheesecake and remove from the mold. Place it in the refrigerator to freeze.
step 12 out of 19
Make coconut syrup for soaking. Mix water and sugar, bring the mixture to a boil and dissolve sugar, add coconut extract, cool.
step 13 out of 19
For the coconut cream, whisk the condensed milk and butter until fluffy, add the Mascarpone, mix well, add the coconut flakes and stir again.
step 14 out of 19
Cut the cooled biscuit into 2 cakes. Put one crust on the bottom of a round shape, saturate it with coconut syrup.
step 15 out of 19
Place 1/3 of the coconut cream on top of the crust.
step 16 out of 19
Gently place the cheesecake prepared earlier on the cream.
step 17 out of 19
Brush the cheesecake with 1/3 of the coconut cream.
step 18 out of 19
Place the second sponge cake on top, saturate it with coconut syrup.
step 19 out of 19
Top with the rest of the coconut cream and sprinkle with the coconut flakes. Place the coconut cheesecake in the refrigerator for 8-12 hours. Let it stand at room temperature for 30-40 minutes before serving.

Bon Appetit!

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