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.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.This visually impactful cheesecake is the perfect dessert to share together with loved ones this Spring. Topped with a r...
Containing: 4 Components
Biscuit Base
Cheesecake Filling
Raspberry Glaze
Assembling
- 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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