Raffaello Cheesecake

Do I have your attention? Who am I kidding, anyone would be dribbling over this Raffaello Cheesecake! I’ve got a real love for making cheesecakes now I realise it isn’t as hard as it looks, especially when you’re chilling them and not baking them but this one is on a whole other level. Don’t get me wrong, this isn’t an everyday cheesecake, the Raffaellos alone cost £6 a box so this would make a really special gift for a special someone…or yourself on a down day! 

Although there is alot of chilling and waiting around, this recipe is only a couple of steps and doesn’t really use difficult ingredients, aside from the Raffaello’s, the other ingredients are easy to find and not very expensive. 
But enough talk of prices, let’s make some cheesecake! 


Ingredients 
Serves 6-8

250g Chocolate Chip Cookies, crushed 
120g Butter, melted 
240g box of Raffaellos, crushed (keep 6 aside for the topping)
520ml Double Cream, whipped 
200ml Plain Yoghurt 
145g Icing Sugar 


To start with, using a food processor or masher, crush the cookies up until you have a sandy consistency. I used the food processor because it's just a bit faster and lazier but you could use a masher, fruit crusher or a rolling pin. 


Put your crushed biscuits in a small bowl, add the melted butter and stir with a spoon until it clumps together and you have no dry biscuit. 


Get one sandwich cake tin (I used a 7-inch tin) and tip your biscuit base into it, spread it around until it’s even and then gently compress with a fork or spoon all over but especially around the edges to make an even and flat base. Put this in the fridge to firm up for 2 hours. 


While the base is setting we start on our filling! Add the Raffaellos into a food processor (save 6 if you haven’t already for the topping) and whizz for a couple of minutes until the sweets have broken down into a paste. The smell of this is unreal! 


In a mixing bowl pour in your double cream. Whisk this on a high setting (or whisk by hand if you’ve got the stamina) for 7-10 mins until the cream is thick and forms stiff peaks with the whisk. 


Now into the mixing bowl add your yoghurt, icing sugar and crushed Raffaellos, using a hand whisk or large spoon, mix it all together until you have a thick, rich filling! 
Take your biscuit base out of the fridge and pour your filling on top, smooth it over with a knife and spoon making sure it reaches all the edges. Place the cheesecake in the fridge to chill for at least 3-4 hours, in the last hour I placed the Rafaellos on top whilst the cheesecake was still a little squidgy then let it fully set for another hour. 


When it's ready, remove it from the fridge, slice it up and dig in! 


This really tastes as good as it looks! I can’t deny that the Raffaello flavour could be stronger but as boxes of Rafaellos (240g) are £6 each, I really didn’t want to buy two, if you’re looking to boost the flavour then I would buy an extra box but this is still a beautifully sweet and creamy treat and the crushed up Rafaellos give a small crunch from the almonds and coconut. I hope you find this recipe simple as I think it’s good for pretty much any level of baker, it might also make a change to someone with this instead of a traditional birthday cake but overall this is a smooth and delicious cheesecake that takes a bit of patience but little effort and would look pride of place on anyone’s table! 

H x 

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