I kept seeing this upside down cheesecake on my explore page and I had to try it for myself. It’s 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 and almond flavored. Then I added a ripple of raspberry throughout, and it was super delicious! I’m already planning the flavors for another one. Raspberry White Chocolate Almond Coconut Upside Down Cheesecake (Raspberry Raffaello 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 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, then set aside to let cool to room temperature. In a large bowl, add cream cheese, mascarpone cheese, sour cream, 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! *Note: You can also use just graham cracker crumbs, if you can’t find amaretti cookies. - @turkuazkitchen