Creamy Raffaello Cheesecake

Creamy Raffaello Cheesecake

Creamy Raffaello Cheesecake


  • For the Crust:
  • 2 cups (about 200g) butter cookies
  • 1/2 cup (50g) ground hazelnuts
  • 1/4 cup (60ml) melted butter
  • 1 packet vanilla sugar
  • For the Filling:
  • 2 cups (500g) Quark (20% fat)
  • 1 1/4 cups (300g) cream cheese
  • 1 cup (200ml) heavy cream
  • 1 cup (200g) sugar
  • 1 packet vanilla sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 3 eggs
  • Additionally:
  • Raffaello Creme (from Rewe)
  • Raffaello


For the Crust:

  1. In a food processor, finely mix 2 cups of butter cookies, 1/2 cup of ground hazelnuts, melted butter (1/4 cup or 60ml), and a packet of vanilla sugar until well combined.
  2. Press the mixture into the base of a springform pan to create the crust.

For the Filling:

  1. In a large mixing bowl, combine 2 cups of Quark, 1 1/4 cups of cream cheese, 1 cup of heavy cream, 1 cup of sugar, a packet of vanilla sugar, 2 tablespoons of all-purpose flour, and 1 tablespoon of cornstarch.
  2. Add 3 eggs to the mixture and blend until smooth and creamy.


  1. Pour the filling over the crust in the springform pan, ensuring it's evenly distributed.
  2. Bake the cheesecake in a preheated oven at 170°C (340°F) using both upper and lower heat for approximately 45 minutes.

Final Touch:

  1. Once the cheesecake is baked and cooled, spread a layer of Raffaello Creme over the top.
  2. Decorate with whole or chopped Raffaello pieces.

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