Ruby & raspberry cheesecake
Almond shortbread base
+ 80g melted butter to mix with baked crumbs to make crumbly crust
Combine dry ingredients, add melted butter and mix until combined. Squeeze with fingers if necessary until butter is evenly distributed with dry mix.
Place shortbread crumbs onto parchment paper on baking tray, and bake at 170° C for around 15 minutes, until crumbs are light golden brown . Cool.
Add 80g melted butter to baked crumbs and mix through thoroughly to make crumbly crust, and press firmly with the back of a spoon into the greased base of a
Line inside edge of cake tin with oil or butter, then press a strip of baking paper or acetate against oil, to create a ‘band’ around the edge of the final cake.
Bring berries and sugar to simmer over low/medium heat, and reduce until liquid has reduced and mixture has halved in quantity. Cool.
Beat cream cheese (at room temperature) with sugar until smooth, in stand mixer, with hand held electric beater or using firm whisk.
Add mascarpone cheese (room temperature), beat until combined. Add thickened cream, beat until combined.
Pour ½ of mixture into 20cm diameter cake tin with removable base and the inside edge lined (as per crumb base instructions above), and smooth surface with spatula.
Add cooled raspberry puree in a ring around the surface of the cheesecake mix. Pour remaining cheesecake mixture over the top.
Add Ruby RB1 chocolate shavings or décor of choice to top of set cheesecake.