Ruby & raspberry cheesecake

Created by

  • Jodie Van Der Velden - CHOCOLATIER AT JOSOPHAN’S FINE CHOCOLATES
level 2

Recipe components

Used Callebaut products

Almond shortbread base

IngredientsPreparation
  • 120g
    almond meal
  • 120g
    caster sugar
  • 120g
    plain flour
  • 40g
    unsalted butter

+ 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
20cm diameter round cake tin with removable base.

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.

Berry puree

IngredientsPreparation
  • 250g
    frozen raspberries
  • 25g
    caster sugar

Bring berries and sugar to simmer over low/medium heat, and reduce until liquid has reduced and mixture has halved in quantity. Cool.

 

Cheesecake

IngredientsPreparation

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.
Add melted ruby chocolate, 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.
Refrigerate until set.

Add Ruby RB1 chocolate shavings or décor of choice to top of set cheesecake.