Yuzu Ruby Chocolate No-Bake Cheesecake

Pure delight, this ruby chocolate cheesecake is sweet yet tangy with a lovely pink hue that will be a hit on any dessert menu.
Level:
Easy
Makes:
8

Yuzu Ruby Chocolate No-Bake Cheesecake

Ingredients: Yuzu Ruby Chocolate No-Bake Cheesecake

  • 250 g
  • 6 spoon(s)

Preparation: Yuzu Ruby Chocolate No-Bake Cheesecake

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

Ingredients: Yuzu Ruby Chocolate No-Bake Cheesecake

  • 7 g
    powdered gelatin
  • 25 ml
    yuzu juice

Preparation: Yuzu Ruby Chocolate No-Bake Cheesecake

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

Ingredients: Yuzu Ruby Chocolate No-Bake Cheesecake

  • 75 ml

Preparation: Yuzu Ruby Chocolate No-Bake Cheesecake

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

Ingredients: Yuzu Ruby Chocolate No-Bake Cheesecake

Preparation: Yuzu Ruby Chocolate No-Bake Cheesecake

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

Ingredients: Yuzu Ruby Chocolate No-Bake Cheesecake

  • 500 g
    full-fat cream cheese
  • 250 ml
    double cream (48%)
  • 1 spoon(s)
  • 1 spoon(s)
  • 2 spoon(s)
    caster sugar

Preparation: Yuzu Ruby Chocolate No-Bake Cheesecake

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

Ingredients: Yuzu Ruby Chocolate No-Bake Cheesecake

  • 75 g
    frozen raspberries
  • 2 spoon(s)
    freeze-dried raspberry pieces
  • 1-2 spoon(s)
    dried rose petals

Preparation: Yuzu Ruby Chocolate No-Bake Cheesecake

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