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 |
|---|---|
|
Crush the digestive biscuits in a food processor. |
|
Melt the butter and stir into the crushed biscuits. |
|
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 |
|---|---|
|
Beat the cream cheese. |
|
Add the caster sugar into the cream cheese and mix. |
Lightly whip the cream in a kitchen aid. |
|
|
Mix together the cream cheese mix and the whipped cream. |
|
Melt the ruby chocolate. |
|
Add the lime zest. |
|
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 |
|---|---|
|
Bring the raspberry puree and stock syrup to the boil. |
|
Soften the gelatine leaves in cold water and then add into the warm raspberry puree. |
Allow to cool. |
|
Finishing
| 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. |
|
|
Decorate with fresh rapsberries, Ruby blossoms, crisp pearls and strawberry meringues. |