Rafaellos Cheesecake

I've been obsessing with trying new flavous and combinations of cheesecakes since I baked my first one and I'm glad with the result so far, for I have tried quite a few and they all have come out delicious. If you're a coconut lover like I am you'll love this one that sits atop of a delicious digestive cookies crust and is crowned with a sweet crunchy white chocolate topping and has delicious crunchy coconut flavoured Rafellos inside mixed with a creamy and moist filling.

Ingredients:

•  1 can of condensed milk 
•  1 package of cream
•  Gelatin sheets  - 10
•  1 package of cheese Philadelfia
•  1 packet of digestive cookies
•  120 gr butter
•  2 white chocolates
• 2 boxes of Rafaellos

Crush the biscuits and add the melted butter, mix well and place in the bottom of a tart mould. Refrigerate while preparing the custard. Soak the gelatine leaves in four tablespoons of water and drain well before melting them in 1 dl milk. Whip the cream with three tablespoons of sugar and set aside. Beat the cheese for a few seconds with the condensed milk and stir in the sour cream and then add the melted gelatin.Melt one of the white chocolates and let it cool a bit before adding it to the previous mixture. Put all into the crushed cookies baxe. Put a first layer of the cream and add the Rafaellos. Then pour the rest. Taking it to the fridge to solidify overnight. Remove and spread the other melted white chocolate and garnish with some Rafaellos. Bring back to the fridge and serve it chilled.



Ingredientes:

• 1 lata de leite condensado
• 1 pacote de natas
• 10 folhas de gelatina
• 1 embalagem de queijo Philadelfia
• 1 pacote de bolacha digestiva
• 120 grs de manteiga
• 2 chocolates brancos
• 2 caixas de Rafaellos

Triture as bolachas e junte a manteiga derretida, mexa bem e coloque no fundo de uma tarteira. Leve ao frigorífico enquanto prepara o creme. Demolhe as folhas de gelatina em quatro colheres de sopa de água e escorra bem, antes de derretê-las em 1 dl de leite. Bata as natas com três colheres de sopa de açúcar e reserve. Bata o queijo uns segundos com o leite condensado e junte as natas, adicione a gelatina derretida. Derreta um chocolate branco, deixe arrefecer um pouco e junte ao preparado anterior.Deite uma primeira camada sobre a base de bolachas e espalhe os Rafaellos. Cubra depois com o restante preparado. Leve ao frigorífico para solidificar de um dia para o outro.  Retire e espalhe por cima o outro chocolate branco derretido e alguns Rafaellos.Leve de novo ao frigorífico e sirva bem fresco.