No Bake Raffaello Cheesecake – Raffaello cake without baking

Ingredients for 1 servings:

• 140 g butter
• 200 g butter biscuits
• 100 g almonds, ground
• 270 g white chocolate (Raffaello bar)
• 450 ml whipped cream
• 300 g cream cheese
• 1 packet of vanilla sugar
• 30 g desiccated coconut
• 40 g cream stiffener
• 13 scoops of confectionery (Raffaello)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Line the bottom of a 26cm springform pan with baking paper and secure the ring. For the base, melt the butter in a saucepan over medium heat. Meanwhile, break the butter cookies in a mixer and mix with the ground almonds. When the butter has melted, add the butter cookie mix and mix with a spoon or spatula until everything forms a smooth mixture. Spread the mixture evenly in the springform pan and press down firmly with a glass or a spoon. Then cover and refrigerate. For the ganache, break the Raffaello chocolate into small pieces. Bring 150ml of heavy cream to a boil in a saucepan and turn off the heat. Add the chocolate and stir with a whisk until the chocolate is completely melted. Then let the ganache cool to room temperature in a bowl. Meanwhile, beat the cream cheese with the vanilla sugar until creamy. Then add the cooled ganache and mix well. Slowly add the remaining cream and the cream stiffener and beat the mixture on high for 3-5 minutes. Gradually add the desiccated coconut. When the cream is finished, remove the springform pan from the refrigerator and pour the cream onto the biscuit base, spreading it evenly and smoothing it out. Then cover and leave to chill in the refrigerator for about 12 hours. (3 hours is usually enough, but I always leave it in the refrigerator overnight because then the cream sets nicely). To decorate, remove the finished cheesecake from the refrigerator and open the ring (do not remove it yet). Carefully run a knife between the cream and the springform pan to loosen the cream from the ring. Then remove the ring and carefully remove the finished cake from the baking paper and place it on a cake saver. Distribute 12 Raffaello along the top edge and place a ball in the center.