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Raffaello cheesecake with biscuits – cake without baking!

If youโ€™re up for one quick and refreshing dessert, then raffaello cheesecake with biscuits is the right thing for you! This is a cake or cake without baking and it is ready pretty quickly. Its base is biscuits mixed with butter, cream is a combination of cream cheese and whipped cream with the addition of coconut flour and biscuits. And the most beautiful finish you see in the photos is the exquisite caramel topping.

Although raffaello cheesecake is a cake that fits perfectly in the summer heat because it is really quick to prepare and you will not sweat too much preparing it, be sure that your palate will be grateful for these snacks at any time of the year ๐Ÿ˜‰ So e.g. festive Christmas or Easter to be more beautiful with a beauty cake like this, and in the end, why not include it on the list of Christmas quantities as something light and new ?! ๐Ÿ˜‰

The Raffaello cheesecake with a biscuit flavor is very reminiscent of the famous Raffaello dessert, but the biscuit in the second part of the cream is what is best for me in this cake. In fact, the combination of everything is just perfect! And so donโ€™t wait and make your own copy of this sweet perfection as soon as possible.

Raffaello cheesecake with biscuits!
NEEDED:

For the base:

300 g biscuits (Mcvities, plasma, petit beure ()
180 g butter
For the cream:

500 g cream cheese
500 ml whipping cream
60 g coconut
60 g ground biscuits
For caramel topping:

6 tablespoons crystal sugar
3 tablespoons sour cream
And more:

250ml whipping cream


PREPARATION:

For the base, mix the ground biscuits with melted butter. Press the resulting mixture into a cake tin with a diameter of 24 cm.
For the cream, mix the whipping cream into a solid whipped cream. Add the whipped cream to the cream cheese and mix well with a mixer. Divide the mass into two parts.
In one part add coconut, in the other part add ground biscuits.
Arrange the coconut cream on the pressed base first, and then the biscuit cream immediately. Spread whipped cream over everything. Store in the refrigerator while you prepare the caramel topping.
For the caramel topping, dissolve the sugar in a small bowl until it becomes a completely dark caramel color. Do not do this over a high heat so that your sugar does not burn when melted. Put 3 tablespoons of sour cream on the caramel thus obtained, and while stirring over a low heat, let all the caramel crystals melt. Cool to room temperature with occasional stirring.
Put the caramel topping in a decorating bag or in an ordinary freezer bag. Cut off one top of the bag and squeeze the topping over the cake in circular spiral strips with your fingers. Then take one toothpick and from the middle pull the strokes outwards and vice versa to get a nice pattern as you can see in the photos.
All together cool well and serve.
Bon Appetite!