A no-bake cheesecake with raspberry purée and ruby chocolate. The raspberry flavour dominates, and there’s no need to add gelatine – the ruby chocolate naturally thickens the batter. Ruby chocolate has been used in chocolate desserts worldwide in recent years. It’s loved for its unique taste and beautiful pastel pink colour, derived from ruby cocoa beans. In desserts, it’s often paired with raspberries (as well as other fruits), as the flavours complement each other perfectly. Below is a recipe showing how to incorporate this chocolate into a no-bake cheesecake. The result is delicious and wonderfully fruity!
Note:
White chocolate can be used instead of ruby chocolate, but of course this will change the colour and flavour of the cheesecake. You may also need to adjust the sweetness, depending on the chocolate you use — ruby chocolate has a slightly tart, fruity aftertaste.
Ingredients for the base:
- 100 g sponge fingers or ladyfingers
Line a 23 cm baking tin with baking paper. Arrange the sponge cakes over the base of the tin, placing them side by side and trimming them to fit if necessary.
Ingredients for the raspberry puree:
- 250 g raspberries, fresh or frozen
- 1 Tbsp lemon juice
- 50 g sugar
Place the raspberries, lemon juice, and 50 g sugar in a small saucepan and bring to a gentle boil over low heat, stirring frequently. Once the sugar has dissolved and the raspberries have broken down, strain the mixture through a sieve to remove the seeds. Leave to cool.
Ingredients for the cheesecake batter:
- 350 g mascarpone
- 80 g icing sugar
- raspberry puree from the recipe above
- 180 g ruby chocolate
- 125 ml whipping cream, chilled
- 300 g fresh raspberries
Melt the ruby chocolate in a bain-marie or in the microwave, then leave to cool slightly. Place the mascarpone and icing sugar in a mixing bowl and mix until combined. Add the raspberry purée and mix again. Pour in the slightly cooled ruby chocolate and gently mix until smooth – do not overmix. Whip the double cream until stiff peaks form. Fold it into the cheesecake mixture using a spatula. Add the raspberries and gently fold to combine.
Pour the mixture over the sponge base in the prepared tin. Refrigerate until completely set, preferably overnight.
Ingredients for the decoration:
- 200 g fresh raspberries
- 40 g ruby chocolate, melted
Once the cheesecake has set, carefully remove it from the tin. Finish by topping with fresh raspberries and decorating with stripes of melted ruby chocolate.
Store in the fridge.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author