Ruby Cheesecake
The ruby chocolate pairs so well with summer berries and the beautiful pink colour is really eye catching.
Recipe
- Julie Sharp - UK & Ireland Head of Chocolate Academy
Cheesecake Base
ingredients | preparation |
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Crush the digestive biscuits in a food processor. |
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Melt the butter and stir into the crushed biscuits. |
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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. |
Cheesecake
ingredients | preparation |
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Beat the cream cheese. |
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Add the caster sugar into the cream cheese and mix. |
Lightly whip the cream in a kitchen aid. |
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Mix together the cream cheese mix and the whipped cream. |
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Melt the ruby chocolate. |
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Add the lime zest. |
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Stir through the raspberry pieces. |
Pour into the mix and mix well. |
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Pour on to the base and set in the freezer for 30 minutes. |
Raspberry Glaze
ingredients | preparation |
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Bring the raspberry puree and stock syrup to the boil. |
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Soften the gelatine leaves in cold water and then add into the warm raspberry puree. |
Allow to cool. |
Finishing
ingredients | preparation |
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Take the cheesecake out of the freezer. |
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Pour the raspberry glaze on top of the cheesecake and allow to set. |
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Heat the edge of the stainless steel ring and remove. |
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Decorate with fresh rapsberries, Ruby blossoms, crisp pearls and strawberry meringues. |