Ruby Cheesecake

The ruby chocolate pairs so well with summer berries and the beautiful pink colour is really eye catching.


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Cheesecake Base

Ingredients Preparation
  • 250g
    digestive biscuits

Crush the digestive biscuits in a food processor.

  • 70g

Melt the butter and stir into the crushed biscuits.

  • 20g
  • 50g
    Crispearls™ - Ruby Chocolate - 0,8kg

Stir through the Ruby Chocolate Callets.

Place into an 18cm stainless steal ring on a silpat mat. Use a metal spoon to push the biscuit layer down evenly.


Ingredients Preparation
  • 340g
    cream cheese

Beat the cream cheese.

  • 120g
    caster sugar

Add the caster sugar into the cream cheese and mix.

Lightly whip the cream in a kitchen aid.

  • 130g
    whipping cream
  • 2g
    beetroot powder

Mix together the cream cheese mix and the whipped cream.

  • 200g

Melt the ruby chocolate.

  • 1piece(s)
    lime zest

Add the lime zest.

  • 15g
    freeze-dried raspberry pieces

Stir through the raspberry pieces.

Pour into the mix and mix well.

Pour on to the base and set in the freezer for 30 minutes.

Raspberry Glaze

Ingredients Preparation
  • 100g
    raspberry puree
  • 100g
    stock syrup

Bring the raspberry puree and stock syrup to the boil.

  • 2leaf/leaves

Soften the gelatine leaves in cold water and then add into the warm raspberry puree.

Allow to cool.


Ingredients Preparation

Take the cheesecake out of the freezer.

Pour the raspberry glaze on top of the cheesecake and allow to set.

Heat the edge of the stainless steel ring and remove.

  • Q.S.
    Ruby blossoms
  • Q.S.
    Crispearls™ - Ruby Chocolate - 0,8kg
  • Q.S.
    Meringue drops strawberry

Decorate with fresh rapsberries, Ruby blossoms, crisp pearls and strawberry meringues.

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