Easy

Makes: 8

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

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

Containing: 1 Component

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250 g

shortbread cookie crumbs
6 spoon(s)

butter melted

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

7 g

powdered gelatin
25 ml

yuzu juice

For the filling, sprinkle gelatin over yuzu juice and let it stand for 5 minutes

75 ml

boiling water

After standing, gradually stir in 75 ml of boiling water until the gelatin is completely dissolved, then set aside and cool slightly

200 g

Callebaut Couvertures - RB1 - callets - 2.5kg bag
175 ml

sweet condensed milk

Stir together the melted chocolate and sweetened condensed milk then set aside to cool

500 g

full-fat cream cheese
250 ml

double cream (48%)
1 spoon(s)

beetroot powder
1 spoon(s)

vanilla extract
2 spoon(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

75 g

frozen raspberries
2 spoon(s)

freeze-dried raspberry pieces
1-2 spoon(s)

dried rose petals
Callebaut® Dark Chocolate Pencils

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

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Comments

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Submitted by Clare Margetts on Mon, 12/19/2022 - 06:58

For the cheesecake filling the spoon size for the beetroot powder, vanilla extract and caster sugar isn't given - is it tsp for all 3? Or is the sugar tbsp? Am assuming it's tsp given the instruction for the freeze dried raspberries in the garnish?

Submitted by Miranda K - Ch… on Mon, 12/19/2022 - 15:33

Hi, Clare. You're right - that's not very clear. Thank you for pointing it out!
I would say that you have some "wiggle room" on the exact amounts for those ingredients. If you stay within the realm of reason, you can customize the level of sweetness and intensity of the color to your liking. However, I understand the need for clarity in measurements, and I will contact Chef Julie and get more details for you.

Submitted by Miranda K - Ch… on Mon, 12/19/2022 - 18:37

Good news, Clare. I've got more information for you. Here are amounts for the ingredients where the quantity was unclear:
Beetroot powder 1 tbsp
Vanilla extract 1 tsp
Caster sugar 2 tbsp
Frozen raspberries 75g
Crumbled freeze-dried raspberries 2 tbsp
Dried rose petals per slice 1-2 tbsp

We'd love to hear how the recipe worked out for you!

Yuzu Ruby Chocolate No-Bake Cheesecake