Almond- coconut mini cheesecakes with Raffaello pralines
Ingredients( for 12-14 mini cheesecakes or 26cm springform pan):
50g almond flakes
100g white chocolate
12-14 Raffaello pralines
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.
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.