Instant pot classic Raffaello cheesecake recipe. Very easy, melt-in-mouth dessert cooked in an electric instant pot. Must-try recipe!
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Instant Pot Classic Raffaello Cheesecake Recipe
Ingredients
- For the Crust:
- 3 oz (90 g) graham crackers
- 2/3 cup almond meal
- 1/2 cup unsweetened coconut
- 3 oz (90 g) melted unsalted butter
- For the Middle Layer:
- 6 oz (180 g) white chocolate
- 1/2 can (210 ml) coconut milk
- 3 large eggs, beaten
- 3 tablespoons granulated white sugar
- 14 oz (420 g) cream cheese
- 1 tablespoon freshly squeezed lime juice
- pinch of salt
- 3 tablespoons tapioca flour
- For the Top Layer:
- 2 oz (60 g) white chocolate
- 9 oz (270 g) mascarpone cream cheese
Instructions
To Make the Crust of Cheesecake:
In a food processor, grind the crackers, then add the almond meal, coconut and melted butters, and process until smooth.
Cover 6 inch (15 cm) spring form tin with a parchment paper.
Transfer the crust mixture into prepared tin and press down with your fingers. Place in a refrigerator and freeze for 30 minutes.
Meanwhile, prepare the middle layer of the cake. Melt white chocolate by placing it in a heater proof bowl, placed over the pot of boiling water.
Once it melted, remove the bowl from the heat and mix in the coconut cream (thickened part of coconut milk only)
In another medium mixing bowl, combine beaten eggs, sugar, and cream cheese. Mix well, then add lime juice, pinch of salt, and tapioca starch. Stir until well combined.
Pour the white chocolate and coconut mixture into the cream cheese. Mix well.
Remove the cake tin from the refrigerator and wrap the bottom with aluminum foil. Pour the filling mixture over.
Fold the large piece of aluminum foil into thirds, making a long strip.
Arrange a trivet into an electric instant pot. Pour in 1 cup (250 ml) of water. Lower the foil sling into the cooker. Carefully place the cake tin together with foil handles into the pot, on top of the trivet.
Cover the top of cake tin with aluminum foil as well.
Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 35 minutes.
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.
Using the foil sling, remove cooked cheesecake from the instant pot and transfer to a wire rack. Allow cooling for 30-60 minutes.
Once it is cooled completely, prepare the top filling of cheesecake. In a microwave, melt the remaining white chocolate, then remove from the microwave and stir in mascarpone until smooth. Set aside.
Cover the cheesecake with aluminum foil and refrigerate for 6 hours or overnight.
Remove chilled cake from the refrigerator. Decorate with shredded coconut, shaved almonds, and whole Raffaello.
