Ruby Cheesecake
The ruby chocolate pairs so well with summer berries and the beautiful pink colour is really eye catching.
The ruby chocolate pairs so well with summer berries and the beautiful pink colour is really eye catching.
Shelf life:
3-5 days
Conservation:
6
Containing: 4 Components
Demonstration video<span>Ruby Cheesecake</span>

Cheesecake Base

Ingredients: Cheesecake Base

  • 250 g
    digestive biscuits

Preparation: Cheesecake Base

Crush the digestive biscuits in a food processor.

Ingredients: Cheesecake Base

  • 70 g
    butter

Preparation: Cheesecake Base

Melt the butter and stir into the crushed biscuits.

Ingredients: Cheesecake Base

  • 20 g
    Callebaut RB1
  • 50 g
    Mona Lisa Crispearls™ - Ruby Chocolate - 0,8kg

Preparation: Cheesecake Base

Stir through the Ruby Chocolate Callets.

Place into an 18cm stainless steal ring on a silpat mat. Use a metal spoon to push the biscuit layer down evenly.

Tools

  • Bowls
  • Offset spatula

Cheesecake

Ingredients: Cheesecake

  • 340 g

Preparation: Cheesecake

Beat the cream cheese.

Ingredients: Cheesecake

  • 120 g
    caster sugar

Preparation: Cheesecake

Add the caster sugar into the cream cheese and mix.

Lightly whip the cream in a kitchen aid.

Ingredients: Cheesecake

  • 130 g
    whipping cream
  • 2 g
    beetroot powder

Preparation: Cheesecake

Mix together the cream cheese mix and the whipped cream.

Ingredients: Cheesecake

  • 200 g
    Callebaut RB1

Preparation: Cheesecake

Melt the ruby chocolate.

Ingredients: Cheesecake

  • 1 piece(s)
    lime zest

Preparation: Cheesecake

Add the lime zest.

Ingredients: Cheesecake

  • 15 g
    freeze-dried raspberry pieces

Preparation: Cheesecake

Stir through the raspberry pieces.

Pour into the mix and mix well.

Pour on to the base and set in the freezer for 30 minutes.

Tools

  • Offset spatula

Raspberry Glaze

Ingredients: Raspberry Glaze

  • 100 g
    raspberry puree
  • 100 g
    stock syrup

Preparation: Raspberry Glaze

Bring the raspberry puree and stock syrup to the boil.

Ingredients: Raspberry Glaze

  • 2 leaf/leaves
    Gelatine

Preparation: Raspberry Glaze

Soften the gelatine leaves in cold water and then add into the warm raspberry puree.

Allow to cool.

Tools

  • Saucepan
  • Whisk

Finishing

Take the cheesecake out of the freezer.

Pour the raspberry glaze on top of the cheesecake and allow to set.

Heat the edge of the stainless steel ring and remove.

Ingredients: Finishing

  • Q.S.
    Mona Lisa Ruby blossoms
  • Q.S.
    Mona Lisa Crispearls™ - Ruby Chocolate - 0,8kg
  • Q.S.
    Mona Lisa Meringue drops strawberry

Preparation: Finishing

Decorate with fresh rapsberries, Ruby blossoms, crisp pearls and strawberry meringues.

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