{"id":803,"date":"2019-11-29T20:35:29","date_gmt":"2019-11-29T23:35:29","guid":{"rendered":"http:\/\/www.sbmidis.com\/wordpress\/?p=803"},"modified":"2019-11-29T20:42:09","modified_gmt":"2019-11-29T23:42:09","slug":"cheesecake-raffaello","status":"publish","type":"post","link":"https:\/\/www.sbmidis.com\/wordpress\/cheesecake-raffaello\/","title":{"rendered":"Cheesecake Raffaello"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

INGREDIENTES<\/strong><\/p>\n\n\n\n

200g de biscoito maisena
\u00bc x\u00edcara de coco ralado
\u00bc x\u00edcara de am\u00eandoas tostadas
100g de manteiga derretida
200g de chocolate branco picado
\u00bd x\u00edcara de creme de leite fresco
600g de cream cheese
\u00bc x\u00edcara de leite de coco
Suco de \u00bd lim\u00e3o
1 x\u00edcara de coco ralado
12 bombons raffaello<\/p>\n\n\n\n

INSTRU\u00c7\u00d5ES<\/strong><\/p>\n\n\n\n

No processador, triturar os biscoitos, o coco e as am\u00eandoas, juntar a manteiga e bater por mais 2 minutos ou at\u00e9 obter uma farofa.
Com a mistura, forrar o fundo e as bordas de uma forma de fundo remov\u00edvel, previamente coberta com papel manteiga. Reservar na geladeira.
Em banho maria, derreter o chocolate branco com o creme de leite. Reservar para esfriar.
Com aux\u00edlio de um fouet, amolecer o cream cheese, juntar o chocolate derretido e o leite de coco.
Juntar o suco de lim\u00e3o e misturar.
Dispor na forma sobre a camada de biscoitos. Refrigerar por, pelo menos, 2 horas.
Finalizar com o coco ralado e com os bombons.<\/p>\n","protected":false},"excerpt":{"rendered":"

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