Yuzu Ruby Chocolate No-Bake Cheesecake

Pure delight, this ruby chocolate cheesecake is sweet yet tangy with a lovely pink hue that will be a hit on any dessert menu.

Recipe

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ingredients	preparation
250g 6spoon(s)	For the crust, toss together shortbread crumbs, and melted butter. Then, press into the bottom of a 9-inch quick release cake tin and freeze for 30 to 60 minutes or until firm
7g powdered gelatin 25ml yuzu juice	For the filling, sprinkle gelatin over yuzu juice and let it stand for 5 minutes
75ml	After standing, gradually stir in 75 ml of boiling water until the gelatin is completely dissolved, then set aside and cool slightly
200g CHR-R35RB1 175ml sweet condensed milk	Stir together the melted chocolate and sweetened condensed milk then set aside to cool
500g full-fat cream cheese 250ml double cream (48%) 1spoon(s) 1spoon(s) 2spoon(s) caster sugar	Whilst cooling, beat the cream cheese until light and fluffy, then beat in the double cream, beetroot powder, vanilla and sugar until smooth.
Once combined, stir in the melted chocolate mixture and then the gelatin mixture until blended, then pour over the crust base Smooth over the top and refrigerate for 4 to 6 hours or until set
75g frozen raspberries 2spoon(s) freeze-dried raspberry pieces 1-2spoon(s) dried rose petals	Cut the cheesecake into 8 wedges and garnish each serving with 2-3 frozen raspberries, 1 tsp freeze dried raspberries, 1-2 tbsp sprinkling of dried rose petals, and Callebaut® Dark Chocolate Pencils