Blushing Cheesecake

This visually impactful cheesecake is the perfect dessert to share together with loved ones this Spring. Topped with a raspberry glaze and garnished with whipped cream, Mona Lisa crisp pearls and blossoms, this delicious dessert certainly has the wow-factor.

Biscuit Base

Ingredients Preparation
  • 150g
    lotus biscuits
  • 20g
  • 15g
    Crispearls™ - Ruby Chocolate - 0,8kg
  • 15g

Cheesecake Filling

Ingredients Preparation
  • 130g
    whipped cream
  • 115g
    caster sugar
  • 340g
  • 2g
    beetroot powder
  • 200g
  • 2g
    freeze-dried raspberries
  • 1zest

Raspberry Glaze

Ingredients Preparation
  • 200g
    raspberry puree
  • 50g
  • 50g
  • 2leaf/leaves


  • Blitz the biscuits into crumbs
  • Melt the butter and mix through the crumbs
  • Add in the crisp pearls and 15g of the ruby callets
  • Place the mixture into a 18cm stainless steel ring 4.5cm high
  • Press down to make a compact base
  • Whisk the whipped cream until it has soft peaks
  • Mix the sugar and cream cheese together and then whisk into the cream
  • Fold through the freeze-dried raspberries and lime zest
  • Dilute the beetroot powder in some cream and add into the mix
  • Melt 200g of the ruby callets until 45c and pour into the cheesecake. Mix quickly to ensure it does not set into small lumps
  • Pour mixture on top of the biscuit base and refrigerate for 2-3 hours
  • Make a syrup out of sugar and water
  • Soften the gelatine in cold water and then squeeze it out and add into the hot syrup
  • Warm the puree and add the two liquids together
  • Pour on top of the cheesecake and allow to set in the fridge
  • Decorate with summer berries, whipped cream, ruby crisp pearls and ruby blossoms

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