Raspberry Almond Coconut Upside-Down Cheesecake
Betül’s Notes
This cheesecake is perfect for crust lovers or if you want a no-bake cheesecake recipe at your disposal. I wanted to experiment with flavors and ended up with a cheesecake inspired by the white Ferrero candies (Raffaello), which are coconut, white chocolate, and almond flavored. Then I added a ripple of raspberry throughout, and it was super delicious!
Raspberry Almond Coconut Upside-Down Cheesecake
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 2 amaretti cookies the crispy kind*
- 3/4 cup butter melted
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp sugar optional
For the Raspberry Jam:
- 2 cups raspberries fresh or frozen
- 1/3 cup granulated sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¾ tbsp cornstarch
- 2 tbsp water
For the Cheesecake Filling:
- 3 oz white chocolate chopped
- 1 1/2 cup heavy whipping cream separated
- 24 oz cream cheese room temperature
- 4 oz mascarpone cheese room temperature
- ½ cup sour cream
- ¾ cup plus 2 tbsp powdered sugar separated
- ½ cup sweetened shredded coconut
- Pinch of salt
- 1/3 cup slivered almonds
- 2 tbsp graham cracker crumbs
- ¼ cup dried coconut flakes
For Serving:
- Fresh raspberries
- Raffaello candies
Instructions
Prepare the Crust:
- In a food processor or plastic bag with a rolling pin, crush the amaretti cookies until they resemble sand. Add to a medium bowl with graham cracker crumbs and mix. Add the butter, mixing until well combined and the crumbs are evenly coated.
- Line the bottom of a 9-inch springform pan with parchment paper. Add the crust mixture and use the bottom of a cup to press the crust evenly into the bottom and sides of the pan. It’s important to make sure the crust is evenly spread, to ensure it is in a thick layer throughout and will not crack. Place in the fridge while you prepare the other ingredients.
Prepare the Raspberry Jam:
- In a small saucepan over medium heat, add raspberries, sugar, lemon zest, and lemon juice. Mash the raspberries with a wooden spoon and continue to cook while stirring for 4-5 minutes. In a small bowl, combine cornstarch and water to make a slurry. Slowly pour the slurry into the jam while stirring and continue to cook for 1-2 minutes. Remove from the heat and let cool before using.
Prepare the Cheesecake Filling:
- In a double boiler or microwave-safe bowl, add white chocolate and ¼ cup heavy whipping cream. Melt them together to make a ganache, then set aside to let cool to room temperature before adding to the cheesecake filling.
- In a large bowl, add cream cheese, mascarpone cheese, sour cream, white chocolate ganache, ¾ cup powdered sugar, shredded coconut, and a pinch of salt. Whisk until full combined and creamy.
- In a separate bowl, add the remaining heavy whipping cream and 2 tbsp powdered sugar. With a stand or electric mixer, whip until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
Assemble the Cheesecake:
- Remove the crust from the fridge. Add 1/3 of the cheesecake filling to the bottom of the pan and spread it into an even layer. Top with the raspberry jam, leaving a ½ inch margin around the border. Add another 1/3 of the cream cheese filling, then sprinkle the slivered almonds on top. Top with remaining cheesecake filling and spread into a completely even layer that should reach the top of your pan. Refrigerate for at least 4-5 hours, but better overnight.
- When ready to serve, add 2 tbsp graham cracker crumbs and dried coconut flakes to a small bowl and mix. Sprinkle the mixture on top of the cheesecake and gently smooth it with your hands. Place a large plate on top of the cheesecake, then flip it over. Remove the bottom and sides of the pan. Cut into slices, or just eat with a spoon!
- Serve with fresh raspberries and Raffaello candies.
- Bon appetit!
Notes
*Note: You can also use just graham cracker crumbs if you can’t find amaretti cookies.
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