Almond- coconut mini cheesecakes with Raffaello pralines

Ingredients( for 12-14 mini cheesecakes or 26cm springform pan):

Cheese filling:

4 eggs
1 kg white cheese, ground tree times, or philadelphia cheese
1(60g) instant cream pudding
150g sugar
200g coconut cream
3 drops of natural almond oil
3-4 tablespoons of desiccated coconut flakes


50g almond flakes


100g white chocolate
100ml sour cream( I've used double cream)

On top:

12-14 Raffaello pralines
2-3 teaspoons of almond flakes or desiccated coconut flakes


Preheat the oven to 1800C. Line the muffin pan with the paper liners or grease a springform pan, line the bottom with parchment and sprinkle the sides with breadcrumbs. Sprinkle muffin pan or springform pan bottom with the almond flakes. Set aside.

Mix the cheese with sugar using a flat beater. Add one egg at a time and gradually pour in the coconut cream and almond oil. Finally pour in the pudding and add desiccated coconut flakes( optional). Do not mix tor too long. Pour the mixture delicately over the almond flakes in the pan.
Put the cheesecake into a preheated oven. After 5 minutes reduces the temperature to 1600C and bake for 45-50 minutes( for mini cheesecakes) or 60 minutes( big one). Turn off the oven, crack open the door and wait until the cheesecake cools- to prevent it from sinking.

Topping: Put the chocolate and cream in a heatproof bowl, place on top of a pot of boiling water. Mix constantly until the chocolate melts.

Pour the topping over the cool cheesecake. Decorate with Raffaello pralines, sprinkle with almond flakes or coconut flakes and refrigerate for a few hours.


mini serniczki migdałowo- kokosowe z Raffaello


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