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
Yuzu Ruby Chocolate No-Bake Cheesecake
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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 |
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For the filling, sprinkle gelatin over yuzu juice and let it stand for 5 minutes |
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After standing, gradually stir in 75 ml of boiling water until the gelatin is completely dissolved, then set aside and cool slightly |
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Stir together the melted chocolate and sweetened condensed milk then set aside to cool |
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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 |
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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 |