Ingredients:
· 150 gr biscuits, crushed
· 80 gr butter, melted
· 700 gr cream cheese
· 150 gr honey (you can also use sugar)
· 3 eggs
· 2 teaspoon almond extract
· 2-3 tablespoons coconut flakes
· 150 gr white chocolate
· 2 tablespoons milk
· 8 Raffaello candies
Instructions:
1. Preheat the oven at 180o C.
2. Crush the biscuits using a plastic bag and a rolling pin or a chopper/ food processor.
3. Mix the crushed biscuits with melted butter.
4. Pour the biscuit mixture into the pan and flatten well.
5. Bake for 5 minutes.
6. After 5 minutes, remove the tray from the oven and let it rest.
7. In a mixing bowl, add the cream cheese and honey. Mix until incorporated.
8. Then, one at a time, add the eggs and mix well.
9. Add the almond extract and coconut flakes and incorporate.
10. Pour the cream cheese mixture into the pan. Place the pan onto another bigger tray. Add some boiling water in the bigger tray to prevent the cheesecake from cracking while baking.
11. Bake for minimum one hour at medium-low heat.
12. After baking, let it cool completely at room temperature.
13. Melt white chocolate in the microwave in 30 seconds blasts.
14. Add in the milk and stir well.
15. After the cheesecake is completely cooled, add the white chocolate icing on top.
16. Decorate the top with Raffaello candies. I placed one on each slice.
17. Refrigerate for a few hours at least or (recommended) overnight.
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