Raffaello cheesecake - Raffaello čizkejk
First of all I want to thank you for your patience and for the support that you give me every day!! Since so many of you have asked me to post the recipe of this cake, I finally sat down to write it. Hope you'll like it, and keep on leaving comments to suggest which recipe should I post next.
Lots of love <3
Here it is, one of my favorite sweets ever, Raffaello cheesecake.
I've always wanted to make a dessert using Raffaello sweets, but I needed a right occasion for that. It finally came with my 3rd marriage anniversary. <3
The funny story about this cake is that I've brought it with us at the restaurant when we were celebrating with my family. While we were eating, the waiter came back from the kitchen to inform us that even the chef himself liked it, asking me for the recipe.
I was blown away by his gesture!! :)
As a cherry on the top, he even gave me as a gift the book with their most famous recipes.
For sure it was a huge surprise!
Grazie mille di nuovo per questo gesto meraviglioso!!
And now it's your time to make this wonderful and fluffy cheesecake :)
Here are the ingredients For the base:
- 300g ground biscuits - a little bit of orange juice - 125g margarine For the cheese filling: - 200g mascarpone cheese - 120g sugar - 250g cream - 200g white chocolate - 80g coconut flour - 80 g almond slices - 1 gelatine Decoration: - 12 Raffaello sweets
Preparation:
Put the butter in a deep bowl, add ground biscuits and a bit of orange juice. Mix all until you form the base of the cheesecake. I've used the tray of 28cm diameter. Place it in the fridge for 15 minutes. Melt the white chocolate and put aside to cool slightly. Whisk the mascarpone with sugar and then add the melted white chocolate. Gradually put the whipped cream and mix gently with a spatula from the bottom upwards, until you create the chocolate mousse.
Finally put coconut flour, almonds, add the melted gelatine and stir all nicely. Put the cheese filling over the base, flatten and put it back in the fridge. Leave the cheesecake there overnight. The next day, decorate it with coconut, almonds and Raffaello sweets.
Danas želim da podelim sa vama jedan od mojih omiljenih slatkiša ikada, Raffaello čizkejk, koji sam napravila prvi put za našu treću godišnjicu braka.
Toliko vas je tražilo da postavim recept za ovu tortu, pa sam konačno sela da napišem post i tako vam se zahvalim na strpljenju i divnoj podršci. Hvala od <3, nadam se da će vam se dopasti. :)
Za ovu tortu me vezuje jedna veoma draga uspomena. Priča je sledeća:
Moj muž je rezervisao sto povodom naše godišnjice u istom restoranu gde smo proslavili naše venčanje, a ja sam želela da napravim tortu za tu priliku.
Dok smo uživali u mojoj torti, konobar se vratio iz kuhinje i rekao mi da je šef zamolio za recept, a ja sam ostala bez reči!! Što bi neki rekli:" Oduvao me je sa stolice svojim gestom!" :) Još plus kao šlag na tortu, pre nego što smo napustili restoran poklonio mi je knjigu recepata njihovog restorana. Ovo je zasigurno bio jedan od najboljih poklona ikada!!
Zato sada pišem ovaj recept sa lepom uspomenom na to veče. Grazie mille!
Neophodni sastojci za pripremu: Za bazu: - 300g mlevenog keksa - malo soka od narandže - 125g margarina Za fil od sira: - 200g maskarpone sira - 120g šećera - 250g slatke pavlake - 200g bele čokolade - 80g kokosovog brašna - 80 g seckanih badema - 1 želatin Dekoracija: - 12 Raffaello kuglica
Priprema: Stavite puter u duboku činiju, dodajte mleveni keks i malo soka od narandže. Mešati sve dok se ne formira kora od čizkejka. Ja sam koristila pleh prečnika 28cm. Stavite u frižider na 15 minuta. Otopite belu čokoladu na pari i ostavite je sa strane da se malo prohladi. Umutiti mascarpone sa šećerom, a zatim dodati otopljenu belu čokoladu. Postepeno stavljajte umućenu slatku pavlaku, mešajte lagano špatulom od dna prema gore, dok se ne formira čokoladni mus. Konačno dodajte kokosovo brašno, bademe i otopljen želatin, pa sve lepo sjedinite.
Stavite dobijeni mus preko kore, poravnajte i vratite u frižider. Ostavite preko noći u frižideru. Sledećeg dana, ukrasiti čizkejk kokosovim brašnom, badema i Raffaello kuglicama. Prijatno!
