Raspberry White Chocolate Almond Coconut Upside Down Cheesecake (Raspberry Raffaello Cheesecake)

Ingredients

Steps

1. 1

   Make the crust: crush the amaretti cookies in a food processor, or in a plastic bag with a rolling pin, until they look like sand. Put them in a medium bowl with the graham cracker crumbs and mix.

2. 2

   Add the melted butter, vanilla, salt, and sugar (if using). Mix until the crumbs are evenly coated.

3. 3

   Line the bottom of a 9-inch springform pan with parchment paper. Use the bottom of a cup to press the crust mixture evenly over the bottom and up the sides of the pan. Keep the layer thick and even so it won't crack. Refrigerate while you make the rest.

4. 4

   Make the jam: put the raspberries, sugar, lemon zest, and lemon juice in a small saucepan over medium heat. Mash the raspberries with a wooden spoon and cook, stirring, for 4-5 minutes.

5. 5

   In a small bowl, stir the cornstarch and water into a slurry. Pour it slowly into the jam while stirring and cook for 1-2 minutes more. Take the pan off the heat and let the jam cool before using.

6. 6

   Make the filling: melt the white chocolate with 1/4 cup of the heavy cream in a double boiler or microwave-safe bowl. Set aside to cool to room temperature.

7. 7

   In a large bowl, whisk the cream cheese, mascarpone, sour cream, 3/4 cup powdered sugar, shredded coconut, and a pinch of salt until fully combined and creamy. Mix in the cooled white chocolate mixture.

8. 8

   In a separate bowl, whip the remaining heavy cream with 2 tbsp powdered sugar using a stand or electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

9. 9

   Assemble: take the crust out of the fridge. Spread 1/3 of the filling over the bottom in an even layer. Top with the raspberry jam, leaving a 1/2-inch border around the edge.

10. 10

    Add another 1/3 of the filling and sprinkle the slivered almonds on top. Add the rest of the filling and spread it into a completely even layer that reaches the top of the pan.

11. 11

    Refrigerate for at least 4-5 hours, ideally overnight.

12. 12

    To serve, mix the 2 tbsp graham cracker crumbs with the dried coconut flakes in a small bowl. Sprinkle this over the top of the cheesecake and smooth it gently with your hands.

13. 13

    Place a large plate on top of the cheesecake and flip it over. Remove the bottom and sides of the pan. Cut into slices and serve with fresh raspberries and Raffaello candies.