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–+ servings

Raspberry Almond Coconut Upside-Down Cheesecake

Yield 8 to 12 servings

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.